Tropical Coconut Crusted Fish with Mango Salsa
Enjoy Tropical Coconut Crusted Fish with Mango Salsa—a vibrant seafood dish bursting with flavor! Try it tonight for an unforgettable meal.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: Serves approximately 4
- Category: Main
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 1½ lbs white fish fillets (like cod, halibut, or tilapia)
- 1 cup unsweetened shredded coconut
- ½ cup panko breadcrumbs
- 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
- 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
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of shredded coconut, panko breadcrumbs, garlic powder, smoked paprika, and sea salt.
- Pat fish fillets dry and coat each first in flour, then egg, and finally in the coconut mixture.
- Place coated fillets on the baking sheet; spray tops lightly with olive oil and bake for 16-18 minutes until golden brown.
- For the mango salsa, combine diced mango, red bell pepper, red onion, cilantro, lime juice, salt, and pepper in a bowl; mix well.
- Serve baked fish topped with mango salsa.
Nutrition
- Serving Size: 1 serving
- Calories: 303
- Sugar: 6g
- Sodium: 430mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 140mg