Tropical Coconut Crusted Fish with Mango Salsa Recipe
This Tropical Coconut Crusted Fish with Mango Salsa is a vibrant and healthy dish featuring tender white fish fillets coated in a crunchy coconut and panko breadcrumb crust, baked to golden perfection. Paired with a fresh, zesty mango salsa bursting with tropical flavors, this recipe offers a delightful balance of sweet, savory, and spice, perfect for a light and refreshing meal.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Tropical, Fusion
- Diet: Gluten Free
Ingredients
Scale
Coconut-Crusted Fish
- 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
Mango Salsa
- 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
- Preheat and Prep: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray it with olive oil to prevent sticking and promote crispiness.
- Set Up Dredging Stations: Prepare three shallow dishes: one with almond or coconut flour, one with beaten eggs, and one with a mixture of shredded coconut, panko breadcrumbs, garlic powder, smoked paprika, and sea salt.
- Bread the Fish: Pat the fish fillets dry with paper towels. Dip each fillet first into the flour to lightly coat, then into the beaten eggs, and finally press them firmly into the coconut-panko mixture to coat evenly on all sides.
- Bake: Arrange the coated fillets on the prepared baking sheet. Lightly spray the tops with olive oil to help browning. Bake in the preheated oven for 16 to 18 minutes, flipping the fillets halfway through, until they turn golden brown and are cooked thoroughly.
- Make the Mango Salsa: While the fish bakes, combine the diced mango, red bell pepper, red onion, cilantro, lime juice, salt, and pepper in a bowl. If desired, add minced jalapeño for a spicy kick. Mix well and refrigerate until ready to serve.
- Plate and Enjoy: Serve each baked coconut-crusted fish fillet topped generously with the vibrant mango salsa. Garnish with extra cilantro if desired and enjoy immediately.
Notes
- Use gluten-free panko breadcrumbs to adapt this recipe for gluten-free diets.
- Substitute the white fish with your favorite firm fish like snapper or sole.
- If you prefer a spicier salsa, add extra jalapeño or a dash of cayenne pepper.
- For a nut-free version, use coconut flour instead of almond flour.
- Ensure fish fillets are dry before breading for better crust adhesion.
Keywords: coconut crusted fish, mango salsa, baked fish, tropical seafood recipe, gluten-free fish recipe, healthy fish dish
