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
