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Tropical Coconut Crusted Fish with Mango Salsa

Tropical Coconut Crusted Fish with Mango Salsa
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Brighten your dinner table with the vibrant Tropical Coconut Crusted Fish with Mango Salsa. This delightful dish combines flaky white fish coated in a crispy coconut crust, perfectly balanced by a refreshing mango salsa. Each bite transports you to tropical shores, making it an ideal choice for family meals, dinner parties, or quick weeknight dinners. With its tantalizing flavors and easy preparation, this recipe is sure to impress and satisfy all palates.

Ingredients

Scale
  • 1½ lbs white fish fillets (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
  • 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 oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Set up three shallow dishes: one with almond flour, another with beaten eggs, and the last with a mixture of coconut, panko breadcrumbs, garlic powder, smoked paprika, and sea salt.
  3. Pat fish fillets dry and coat each one in almond flour, then dip into eggs, and finally press into the coconut mixture.
  4. Place coated fillets on the prepared baking sheet and lightly spray tops with olive oil. Bake for 16–18 minutes until golden brown.
  5. While fish bakes, combine diced mango, red bell pepper, red onion, cilantro, lime juice, salt, and pepper in a bowl to prepare the salsa.
  6. Serve baked fish topped with mango salsa for a tropical feast.

Nutrition

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

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