Coconut Crusted Fish Fillets with Mango Salsa

Name: Coconut Crusted Fish Fillets with Mango Salsa Delight!
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Tropical
Ingredients: 4 fish fillets (such as tilapia or cod); 1 cup shredded coconut; 1/2 cup breadcrumbs; 1/2 cup flour; 2 eggs, beaten; 1 ripe mango, diced; 1/4 red onion, finely chopped; 1 lime, juiced; 1/4 cup cilantro, chopped; Salt and pepper to taste

Posted on October 31, 2025

DINNER

Introduction to Coconut Crusted Fish Fillets with Mango Salsa

As a busy mom, I know how challenging it can be to whip up a meal that’s both quick and delicious. That’s why I’m excited to share my recipe for Coconut Crusted Fish Fillets with Mango Salsa! This dish is a tropical escape right in your kitchen, perfect for impressing your loved ones or simply treating yourself after a long day. The crispy coconut coating paired with the refreshing mango salsa creates a delightful harmony of flavors. Trust me, this recipe will become a go-to for those nights when you crave something special without spending hours in the kitchen!

Why You’ll Love This Coconut Crusted Fish Fillets with Mango Salsa

This Coconut Crusted Fish Fillets with Mango Salsa recipe is a lifesaver for busy evenings. It’s quick to prepare, taking just 40 minutes from start to finish. The combination of crispy coconut and sweet mango salsa is not only delicious but also visually stunning. Plus, it’s a gluten-free option that even picky eaters will love. You’ll find yourself making this dish again and again, bringing a taste of the tropics to your table!

Ingredients for Coconut Crusted Fish Fillets with Mango Salsa

Gathering the right ingredients is the first step to creating your Coconut Crusted Fish Fillets with Mango Salsa. Here’s what you’ll need:

Fish fillets: I love using tilapia or cod for their mild flavor and flaky texture. Feel free to swap in your favorite fish!
Shredded coconut: This adds a tropical crunch. Look for unsweetened coconut for a more authentic taste.
Breadcrumbs: They help create a crispy coating. You can use gluten-free breadcrumbs if needed.
Flour: A light dusting of flour helps the egg adhere to the fish, ensuring an even coating.
Eggs: Beaten eggs act as a glue, binding the coconut and breadcrumbs to the fish.
Mango: A ripe mango brings sweetness and freshness to the salsa. Choose one that’s slightly soft to the touch.
Red onion: This adds a mild bite to the salsa. You can substitute with green onions for a milder flavor.
Lime: Fresh lime juice brightens the salsa and balances the sweetness of the mango.
Cilantro: Fresh cilantro adds a burst of flavor. If you’re not a fan, parsley works too!
Salt and pepper: Essential for seasoning, these enhance all the flavors in the dish.

For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy cooking!

How to Make Coconut Crusted Fish Fillets with Mango Salsa

Now that you have your ingredients ready, let’s dive into the fun part—making Coconut Crusted Fish Fillets with Mango Salsa! Follow these simple steps, and you’ll have a delicious meal on the table in no time.

Step 1: Preheat the Oven

First things first, preheat your oven to 400°F (200°C). Preheating is crucial because it ensures that your fish cooks evenly and the coating gets that perfect golden crunch. While the oven warms up, you can prepare the rest of your ingredients.

Step 2: Prepare the Coating

In a shallow dish, combine the shredded coconut and breadcrumbs. This mixture is the star of the show! The coconut adds a tropical flair, while the breadcrumbs provide that satisfying crunch. Mix them well so that every bite of fish is coated evenly.

Step 3: Set Up the Dredging Stations

Now, let’s set up our dredging stations. In one dish, place the flour and season it with salt and pepper. This light dusting helps the egg stick to the fish. In another dish, beat the eggs until they’re nice and frothy. This will act as the glue for our coconut coating. Having everything organized makes the process smoother!

Step 4: Coat the Fish Fillets

It’s time to coat the fish! Take each fillet and dredge it in the flour, shaking off any excess. Next, dip it into the beaten eggs, ensuring it’s fully coated. Finally, roll the fillet in the coconut-breadcrumb mixture, pressing gently to make sure it sticks. This step is key for achieving that crispy texture!

Step 5: Bake the Fish

Place the coated fillets on a baking sheet lined with parchment paper. Bake them for 15-20 minutes, or until the fish is cooked through and the coating is golden brown. To check for doneness, use a fork to flake the fish. If it flakes easily, it’s ready to shine on your plate!

Step 6: Make the Mango Salsa

While the fish is baking, let’s whip up the mango salsa. In a bowl, combine the diced mango, finely chopped red onion, lime juice, chopped cilantro, and a pinch of salt. This salsa is all about freshness! The sweet mango pairs beautifully with the zesty lime, creating a vibrant topping for your fish.

Step 7: Serve and Enjoy

Once the fish is out of the oven, it’s time to plate! Place a coconut crusted fillet on each plate and generously top it with the mango salsa. For an extra touch, you can garnish with a lime wedge or a sprinkle of cilantro. Your Coconut Crusted Fish Fillets with Mango Salsa is now ready to impress!

Tips for Success

Marinate the fish in lime juice for 30 minutes for extra flavor.
Use unsweetened coconut for a more authentic taste.
Make sure your oven is fully preheated for even cooking.
Don’t rush the coating process; ensure each fillet is well-covered.
Serve immediately for the best texture and flavor.

Equipment Needed

Baking sheet: A standard baking sheet works well, but a cast-iron skillet can add extra crispiness.
Parchment paper: This helps prevent sticking; aluminum foil is a good alternative.
Shallow dishes: Use pie plates or any flat dishes for dredging.
Mixing bowl: A medium-sized bowl is perfect for the salsa.

Variations of Coconut Crusted Fish Fillets with Mango Salsa

Spicy Twist: Add diced jalapeños or a pinch of cayenne pepper to the mango salsa for a kick of heat.
Herb Infusion: Mix in fresh basil or mint with the cilantro for a unique flavor profile.
Different Fish: Try salmon or mahi-mahi for a richer taste and texture.
Vegetarian Option: Substitute fish with thick slices of eggplant or zucchini, following the same coating process.
Nutty Crunch: Incorporate crushed almonds or pecans into the coconut-breadcrumb mixture for added crunch and flavor.

Serving Suggestions for Coconut Crusted Fish Fillets with Mango Salsa

Side Dishes: Serve with fluffy jasmine rice or a light quinoa salad for a wholesome meal.
Vegetables: Pair with steamed broccoli or sautéed green beans for a pop of color.
Drinks: A chilled glass of white wine or coconut water complements the tropical flavors.
Presentation: Garnish with lime wedges and fresh cilantro for an eye-catching finish.

FAQs about Coconut Crusted Fish Fillets with Mango Salsa

Can I use frozen fish fillets for this recipe?

Absolutely! Just make sure to thaw them completely before coating. Frozen fish can be just as delicious when cooked properly.

What can I substitute for mango in the salsa?

If mango isn’t your thing, try using diced pineapple or peach for a similar sweetness. Both will add a delightful twist to your salsa!

How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to two days. Reheat in the oven to maintain that crispy texture.

Can I make this dish ahead of time?

While it’s best served fresh, you can prepare the coating and salsa in advance. Just coat the fish right before baking for the best results.

Is this recipe suitable for a gluten-free diet?

Yes! Just use gluten-free breadcrumbs and ensure your fish fillets are free from any gluten-containing additives. Enjoy your tropical feast worry-free!

Final Thoughts

Cooking Coconut Crusted Fish Fillets with Mango Salsa is more than just preparing a meal; it’s about creating a joyful experience in your kitchen. The vibrant colors and tropical flavors transport you to a sunny beach, even on the busiest of days. This dish is a reminder that cooking can be fun and rewarding, especially when shared with loved ones. I hope this recipe brings a smile to your face and a taste of the tropics to your table. So, roll up your sleeves, embrace the joy of cooking, and enjoy every delicious bite!