Description
Looking for a dish that embodies the spirit of the tropics? This Tropical Coconut Crusted Fish with Mango Salsa is your ticket to a delightful culinary experience. Featuring flaky white fish coated in a crispy coconut crust and topped with vibrant, fresh mango salsa, this recipe is perfect for summer gatherings, weeknight dinners, or any occasion that calls for bright flavors. Not only is it quick to prepare and healthy, but it also offers versatility—serve it as an elegant main course or a fun taco filling. Each bite brings a burst of tropical goodness that will leave your guests asking for more.
Ingredients
Scale
- 1½ lbs white fish fillets (cod, halibut, or tilapia)
- 1 cup unsweetened shredded coconut
- ½ cup panko breadcrumbs (gluten-free if needed)
- 2 eggs, beaten
- ½ cup almond flour or coconut flour
- 1 ripe mango, diced
- Lime juice and salt to taste
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Set up three shallow dishes for breading: one with almond flour, one with beaten eggs, and one with a mixture of shredded coconut, panko breadcrumbs, garlic powder, smoked paprika, and sea salt.
- Pat the fish fillets dry and coat each in flour, then eggs, followed by the coconut mixture.
- Arrange the coated fillets on the prepared baking sheet and lightly spray with olive oil.
- Bake for 16–18 minutes until golden brown.
- While baking, combine all salsa ingredients in a bowl and chill until serving time.
- Serve hot with mango salsa on top.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 335
- Sugar: 5g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 120mg