Tropical Coconut Crusted Fish with Mango Salsa
Indulge in the vibrant flavors of the tropics with this Tropical Coconut Crusted Fish with Mango Salsa. This dish features juicy white fish fillets coated in a crunchy coconut crust, perfectly paired with a zesty mango salsa that adds freshness and sweetness. Ideal for both weeknight dinners and special occasions, this recipe is simple to prepare and bursting with flavor. With its colorful presentation and delicious taste, it’s sure to impress seafood lovers and create a memorable dining experience.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 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
- 1 ripe mango, diced
- Juice of 1 lime
- Olive oil spray
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Set up three shallow dishes: one with almond flour, one with beaten eggs, and one with a mix of shredded coconut, panko breadcrumbs, garlic powder, smoked paprika, and sea salt.
- Pat dry each fish fillet. Dip into almond flour, then egg mixture, followed by pressing into the coconut mixture until well-coated.
- Place the coated fish on the prepared baking sheet and lightly spray the tops with olive oil.
- Bake for 16–18 minutes until golden brown and cooked through, flipping halfway.
- For the mango salsa, combine diced mango, lime juice, salt, and pepper in a bowl; mix well.
- Serve the baked fish hot topped with mango salsa.
Nutrition
- Serving Size: 1 fillet (170g)
- Calories: 360
- Sugar: 6g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 180mg