Name: Tropical Coconut Crusted Fish with Mango Salsa Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: Tropical
Ingredients: 1½ lbs white fish fillets (cod, halibut, or tilapia); 1 cup unsweetened shredded coconut; ½ cup panko breadcrumbs (gluten-free if desired); 2 eggs, beaten; ½ cup almond flour or coconut flour; ½ tsp garlic powder; ½ tsp smoked paprika; ½ tsp sea salt; Olive oil spray or drizzle; 1 ripe mango, diced; ½ red bell pepper, finely chopped; ¼ red onion, finely chopped; 2 tbsp fresh cilantro, chopped; Juice of 1 lime; Salt and pepper, to taste; Optional: 1 small jalapeño, minced (for heat)

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Introduction

This Tropical Coconut Crusted Fish with Mango Salsa is a perfect blend of crispy, flaky fish and fresh, fruity salsa. It’s a light yet flavorful dish that brings a taste of the tropics to your dinner table. Ideal for a quick weeknight meal or a casual gathering.

Two pieces of crispy golden-brown breaded fish fillets lie on a sheet of white parchment paper over a baking tray. Each fish fillet is topped with a colorful salsa made of bright yellow mango chunks, red tomato pieces, purple onion, and green cilantro leaves. The texture of the fish looks crunchy and the salsa appears fresh and juicy, with some salsa spilling onto the parchment paper. The dark baking tray contrasts with the white parchment, and the whole setup is placed on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ lbs white fish fillets (like cod, halibut, or tilapia)
1 cup unsweetened shredded coconut
½ cup panko breadcrumbs (gluten-free if desired)
2 eggs, beaten
½ cup almond flour or coconut flour
½ tsp garlic powder
½ tsp smoked paprika
½ tsp sea salt
Olive oil spray or drizzle
1 ripe mango, diced
½ red bell pepper, finely chopped
¼ red onion, finely chopped
2 tbsp fresh cilantro, chopped
Juice of 1 lime
Salt and pepper, to taste
Optional: 1 small jalapeño, minced (for heat)

Instructions

Step 1: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray with olive oil.
Step 2: Set up three shallow dishes: place almond or coconut flour in one, beaten eggs in the second, and mix shredded coconut, panko breadcrumbs, garlic powder, smoked paprika, and sea salt in the third.
Step 3: Pat fish fillets dry. Dip each fillet first into the flour, then the eggs, and finally press into the coconut mixture to coat evenly.
Step 4: Arrange the coated fillets on the prepared baking sheet. Lightly spray the tops with olive oil. Bake for 16–18 minutes, flipping halfway through, until golden brown and cooked through.
Step 5: While the fish is baking, combine the diced mango, red bell pepper, red onion, cilantro, lime juice, salt, pepper, and jalapeño (if using) in a bowl. Stir well and refrigerate until ready to serve.
Step 6: Serve the baked fish topped with a generous spoonful of mango salsa. Garnish with extra cilantro if desired.

Tips & Variations

For extra crunch, toast the shredded coconut lightly before mixing it with the panko.
Use gluten-free panko and flour alternatives to keep the recipe gluten-free.
Substitute the white fish with salmon or shrimp for a different flavor.
Add chopped pineapple or avocado to the salsa for extra tropical flair.

Storage

Store any leftover fish and mango salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat the fish gently in the oven at 350°F (175°C) for 5–7 minutes to maintain crispiness. The salsa is best served fresh but can be kept chilled and stirred before serving.

How to Serve

The image shows three pieces of breaded, cooked fish fillets on a baking tray with parchment paper. Each fillet has two layers: the bottom layer is the thick, white fish with a firm texture, and the top layer is a golden-brown crispy crust. On top of each fillet, there is a colorful salsa made of small diced yellow mango, red tomato, red onion, and green cilantro, creating a fresh and bright look. The baking tray sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish fillets for this recipe?

Yes, frozen fish can be used. Thaw completely and pat dry before breading to ensure the coating sticks well.

Is it possible to make this dish on the stovetop instead of baking?

Absolutely. You can pan-fry the coated fish in a little oil over medium heat, cooking for about 3–4 minutes per side until golden and cooked through. This will yield a crispier crust.