Description
A delectable dish featuring crispy coconut crusted fish paired with a refreshing mango salsa, perfect for summer.
Ingredients
Scale
- 1½ lbs white fish fillets (like 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
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Set up three shallow dishes with flour, beaten eggs, and a mixture of shredded coconut, panko breadcrumbs, garlic powder, smoked paprika, and sea salt.
- Pat the fish fillets dry with paper towels.
- Dip each fillet into the flour, then the eggs, and finally press into the coconut mixture to coat.
- Place the coated fillets on the baking sheet and spray lightly with olive oil.
- Bake for 16–18 minutes, flipping halfway through until golden brown.
- Combine the salsa ingredients in a bowl and season with salt and pepper to taste.
- Serve each fish fillet topped with mango salsa.
Notes
Make ahead the mango salsa a few hours in advance. The fish can be coated and refrigerated up to a couple of hours before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 fillet with salsa
- Calories: 320
- Sugar: 8g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
Keywords: tropical, coconut, fish, mango salsa, summer recipes, gluten-free