Coconut Crusted Fish with Mango Salsa is a vibrant, tropical-inspired dish that brings a burst of sunshine to your table. With tender, flaky fish baked to golden perfection in a crisp coconut-panko crust and topped with a juicy, zesty mango salsa, this recipe offers the perfect balance of savory, sweet, and spicy. Ideal for spring and summer meals, it’s a fresh and flavorful way to make dinnertime feel like a beachside escape.
Why You’ll Love This Recipe
This dish is light, colorful, and packed with bold, tropical flavors. The coconut crust delivers crunch without frying, while the fresh mango salsa provides a cooling contrast with just a touch of heat. It’s easy to prepare, gluten-free adaptable, and perfect for casual weeknight dinners or al fresco entertaining. Every bite brings together bright citrus, fragrant herbs, and the natural sweetness of ripe mango for a healthy, satisfying meal.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Coconut Crusted Fish:
white fish fillets (cod, tilapia, or mahi mahi)
shredded unsweetened coconut
panko breadcrumbs
paprika
garlic powder
salt
black pepper
eggs, beaten
flour (for dredging)
olive oil spray
For the Mango Salsa:
ripe mango, diced
cherry tomatoes, diced
red onion, finely chopped
jalapeño, seeded and minced
fresh cilantro, chopped
lime juice
salt
Directions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a shallow bowl, combine shredded coconut, panko breadcrumbs, paprika, garlic powder, salt, and black pepper.
- Dredge each fish fillet in flour, dip into the beaten eggs, then coat thoroughly with the coconut mixture.
- Place the coated fillets on the prepared baking sheet. Lightly spray the tops with olive oil spray.
- Bake for 15–18 minutes, or until the crust is golden and crispy and the fish flakes easily with a fork.
- While the fish is baking, prepare the mango salsa. In a bowl, combine diced mango, cherry tomatoes, red onion, jalapeño, cilantro, lime juice, and a pinch of salt. Toss gently and let rest for 10–15 minutes to allow the flavors to meld.
- Serve the baked fish hot, topped with generous spoonfuls of mango salsa.
Servings and timing
Servings: 4 fillets
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Calories: Approximately 350 kcal per serving
Variations
- Gluten-Free: Use gluten-free panko and substitute the flour with almond flour or a gluten-free blend.
- Tropical Salsa: Add diced pineapple, avocado, or cucumber to the mango salsa for added texture and flavor.
- Spicy Kick: Include more jalapeño or a dash of hot sauce in the salsa for extra heat.
- Herb Upgrade: Swap cilantro for fresh basil or mint for a different herbaceous twist.
- Grilled Option: Instead of baking, cook the coated fish fillets on a grill pan over medium heat for a charred finish.
Storage/Reheating
Storage: Store leftover fish and salsa separately in airtight containers in the refrigerator for up to 2 days.
Reheating: Reheat fish in the oven at 350°F (175°C) for 8–10 minutes to maintain crispiness. Avoid microwaving to prevent sogginess. Serve salsa cold or bring to room temperature before serving.
Freezing: Not recommended, as the texture of the crust and salsa may be compromised.
FAQs
What type of fish works best for this recipe?
Mild white fish like cod, tilapia, mahi mahi, or halibut work best due to their firm texture and neutral flavor.
Can I pan-fry instead of bake?
Yes, you can pan-fry the fish in a lightly oiled skillet over medium heat for about 3–4 minutes per side until golden and cooked through.
Is the salsa spicy?
It has mild heat from the jalapeño, but you can adjust the amount or omit it entirely for a milder version.
Can I make the salsa ahead of time?
Yes, the salsa can be made a few hours in advance. Store in the refrigerator and stir before serving.
Do I need to use panko breadcrumbs?
Panko adds extra crispness, but regular breadcrumbs can be used as a substitute if needed.
How do I know when the fish is done?
The fish should flake easily with a fork and be opaque throughout.
Can I use sweetened coconut?
It’s best to use unsweetened shredded coconut to avoid overly sweet results.
What sides go well with this dish?
Serve with coconut rice, quinoa, or a green salad for a balanced meal.
Can I use frozen fish?
Yes, but be sure to thaw and pat dry the fillets completely before coating and baking.
Is this dish kid-friendly?
Yes, the mild flavors and crispy texture are generally appealing to kids. You can omit the jalapeño for a less spicy version.
Conclusion
Coconut Crusted Fish with Mango Salsa is a flavorful, feel-good dish that brings the sunshine to your plate. With its crispy coconut crust and refreshing fruit salsa, it’s perfect for spring and summer dinners when you want something light, healthy, and full of tropical flair. Whether you’re cooking for guests or a simple weeknight meal, this recipe is sure to impress with both taste and presentation.
Print
Coconut Crusted Fish with Mango Salsa
- Total Time: 38 minutes
- Yield: 4 fillets
- Diet: Gluten Free
Description
This Coconut Crusted Fish with Mango Salsa brings a taste of the tropics to your table! Tender, flaky white fish is coated in a crispy coconut-panko crust and topped with a zesty mango salsa for the ultimate spring or summer dinner that’s light, fresh, and full of flavor.
Ingredients
For the Coconut Crusted Fish:
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4 white fish fillets (cod, tilapia, or mahi mahi)
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1/2 cup shredded unsweetened coconut
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1/2 cup panko breadcrumbs
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1/2 teaspoon paprika
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1/2 teaspoon garlic powder
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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2 eggs, beaten
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1/4 cup flour (for dredging)
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Olive oil spray
For the Mango Salsa:
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1 ripe mango, diced
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1/2 cup cherry tomatoes, diced
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1/4 cup red onion, finely chopped
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1/2 jalapeño, seeded and minced
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1/4 cup fresh cilantro, chopped
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Juice of 1 lime
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Pinch of salt
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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In a shallow bowl, mix coconut, panko, paprika, garlic powder, salt, and pepper.
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Dredge each fish fillet in flour, dip in egg, then press into the coconut mixture to coat well.
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Place fillets on the baking sheet and lightly spray the tops with olive oil spray.
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Bake for 15–18 minutes, or until golden brown and the fish flakes easily with a fork.
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Meanwhile, mix all salsa ingredients in a bowl. Let sit for flavors to meld.
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Serve fish hot with generous spoonfuls of mango salsa on top.
Notes
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For a gluten-free version, use almond flour and gluten-free panko.
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Great with a side of coconut rice or a fresh salad.
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You can prep the salsa ahead of time—flavors deepen beautifully after an hour or two.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tropical-Inspired, Fusion
