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Tropical Coconut Crusted Fish with Mango Salsa Recipe

Tropical Coconut Crusted Fish with Mango Salsa Recipe
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★★★★★

5 from 18 reviews

Tropical Coconut Crusted Fish with Mango Salsa is a vibrant and healthy dish featuring flaky white fish fillets coated in a crispy coconut and panko breadcrumb crust, baked to golden perfection and served alongside a refreshing, zesty mango salsa. This recipe combines tropical flavors and crunchy textures, making it a delicious, light meal perfect for warm weather or anytime you crave something fresh and flavorful.

Ingredients

Scale

For the Coconut-Crusted Fish:

  • 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

For the 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

  1. Preheat and Prep: Preheat your oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper and lightly spraying it with olive oil to prevent sticking.
  2. Set Up Dredging Stations: Organize three shallow dishes: one with the almond or coconut flour, one with the beaten eggs, and a third combining the shredded coconut, panko breadcrumbs, garlic powder, smoked paprika, and sea salt.
  3. Bread the Fish: Pat each fish fillet dry with paper towels. Dredge each piece first in the flour, shaking off excess, then dip into the beaten eggs, and finally press into the coconut and breadcrumb mixture, ensuring an even coating on all sides.
  4. Bake: Arrange the coated fish fillets on the prepared baking sheet. Lightly spray the tops with olive oil to help with browning. Bake in the preheated oven for 16–18 minutes, flipping the fillets halfway through the cooking time to achieve a golden, crispy crust and ensure the fish is cooked through.
  5. Make the Mango Salsa: While the fish is baking, combine the diced mango, red bell pepper, red onion, chopped cilantro, lime juice, and optional jalapeño in a bowl. Season with salt and pepper to taste and refrigerate until ready to serve.
  6. Plate and Enjoy: Once the fish is cooked, transfer to serving plates and top each fillet with a generous spoonful of the fresh mango salsa. Garnish with extra cilantro if desired and serve immediately for a bright and satisfying dish.

Notes

  • Use white fish fillets like cod, halibut, or tilapia for best results; these have mild flavor and flaky texture.
  • For a gluten-free version, use gluten-free panko breadcrumbs and ensure the flour choice is gluten-free.
  • Adjust the heat in the salsa by adding or omitting the jalapeño according to your preference.
  • If you don’t have almond or coconut flour, you can substitute with regular flour or additional breadcrumbs.
  • To maintain crispiness, avoid covering the fish after baking; serve immediately instead.

Nutrition

Keywords: coconut crusted fish, mango salsa, baked fish recipe, tropical fish dish, gluten free fish, healthy fish dinners, salmon alternative

Find it online: https://hannahdelgado.com/tropical-coconut-crusted-fish-with-mango-salsa-recipe/