Description
Looking for a refreshing seafood dish that’s both quick and delicious? Our Tropical Coconut Crusted Fish with Mango Salsa is your answer! This vibrant recipe features flaky white fish coated in a crunchy coconut crust, paired perfectly with a fresh and zesty mango salsa. Ideal for weeknight dinners or special occasions, this dish brings the taste of the tropics to your table in under 40 minutes. With its delightful combination of textures and flavors, it’s a family-friendly favorite that even the kids will love!
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
- 1 ripe mango, diced
- Juice of 1 lime
- Olive oil spray
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray with olive oil.
- Set up three shallow dishes: one for almond flour, one for beaten eggs, and one for mixing shredded coconut and panko breadcrumbs with spices.
- Pat fish fillets dry. Coat each fillet in flour, dip in eggs, then press into the coconut mixture until evenly coated.
- Place coated fish on the baking sheet, spray tops lightly with olive oil, and bake for 16–18 minutes until golden brown.
- While baking, combine mango salsa ingredients in a bowl and stir well.
- Serve the baked fish topped with mango salsa.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 fillet (approximately 170g)
- Calories: 410
- Sugar: 4g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 130mg