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Coconut Crusted Fish with Mango Salsa

Close-up of golden coconut crusted fish topped with fresh mango salsa, served on a white plate.
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Enjoy a crispy, tropical seafood dinner with sweet and savory mango salsa. This recipe is perfect for a weeknight meal or entertaining guests.

Ingredients

Scale
  • 1 pound white fish fillets (such as cod, tilapia, or mahi-mahi)
  • 1 cup shredded unsweetened coconut
  • 1/2 cup panko breadcrumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, beaten
  • 1 tablespoon olive oil
  • For the Mango Salsa:
  • 1 ripe mango, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon lime juice
  • 1/2 jalapeño, seeded and minced (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prepare the mango salsa: In a medium bowl, combine the diced mango, red onion, cilantro, lime juice, and jalapeño (if using). Stir gently to combine and set aside.
  3. In a shallow dish, combine the shredded coconut, panko breadcrumbs, salt, and pepper.
  4. Dip each fish fillet into the beaten eggs, ensuring it is fully coated.
  5. Press the egg-coated fish into the coconut-breadcrumb mixture, coating both sides evenly.
  6. Place the coated fish fillets onto the prepared baking sheet.
  7. Drizzle the fish with olive oil.
  8. Bake for 12-15 minutes, or until the fish is cooked through and the coconut crust is golden brown and crispy.
  9. Serve the coconut crusted fish immediately with the fresh mango salsa.

Notes

  • For a spicier salsa, leave some seeds in the jalapeño.
  • Serve with rice or a side salad for a complete meal.
  • This dish pairs well with a crisp white wine.

Nutrition

Find it online: https://gourmetgaze.com/coconut-crusted-fish-recipe-mango-salsa/