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Tropical Coconut Crusted Fish with Mango Salsa

Tropical Coconut Crusted Fish with Mango Salsa
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If you’re dreaming of a tropical getaway, this Tropical Coconut Crusted Fish with Mango Salsa will transport you there with every bite! Featuring tender white fish coated in a crispy coconut and panko crust, paired with a vibrant mango salsa, this dish is light yet satisfying. Perfect for weeknight dinners or special family gatherings, it’s quick to prepare and customizable to suit your preferences. The combination of crunchy coconut and fresh mango creates a delightful explosion of flavors that brings the essence of summer to your table year-round.

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
  • 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

Instructions

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Set up three shallow dishes: one with almond flour (or coconut flour), one with beaten eggs, and one with a mixture of shredded coconut, panko breadcrumbs, garlic powder, smoked paprika, and sea salt.
  3. Pat the fish fillets dry and coat each piece by dipping in flour first, then egg, followed by pressing into the coconut mixture.
  4. Place the coated fillets on the baking sheet, lightly spray with olive oil, and bake for 16–18 minutes until golden brown.
  5. While the fish is baking, combine all salsa ingredients in a bowl and mix well.
  6. Serve the baked fish topped with mango salsa and garnish with fresh cilantro.

Nutrition

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