Description
Tropical Coconut Crusted Fish with Mango Salsa is a vibrant and flavorful dish that transports your taste buds straight to the tropics. This recipe features tender white fish coated in a crispy coconut crust, perfectly complemented by a refreshing mango salsa bursting with zesty flavors. Quick to prepare in just over 30 minutes, it’s an ideal choice for busy weeknights or entertaining guests. The combination of healthy ingredients ensures that you enjoy a nutritious meal without sacrificing taste. Serve it on a bed of greens, alongside coconut rice, or in tacos for a fun twist.
Ingredients
Scale
- 1½ lbs white fish fillets (cod, halibut, or tilapia)
- 1 cup unsweetened shredded coconut
- ½ cup panko breadcrumbs
- 2 eggs, beaten
- ½ cup almond flour or coconut flour
- 1 ripe mango, diced
- Juice of 1 lime
- Olive oil spray
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Set up three shallow dishes: one with almond flour, one with beaten eggs, and one combining shredded coconut, panko breadcrumbs, garlic powder, smoked paprika, and sea salt.
- Pat fish fillets dry and coat each in almond flour, then dip in the egg mixture, and finally press into the coconut mixture until well-coated.
- Place coated fillets on the baking sheet, lightly spray with olive oil, and bake for 16–18 minutes until golden brown and cooked through.
- While the fish bakes, combine diced mango, red bell pepper, red onion, cilantro, lime juice in a bowl; season with salt and pepper.
- Serve crispy fish topped with mango salsa.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg