Description
Coconut Crusted Fish With Mango Salsa is a tropical delight that brings the flavors of the beach right to your dinner table. This dish features flaky white fish coated in a crunchy coconut and breadcrumb crust, perfectly complemented by a refreshing mango salsa. The combination of sweet and savory creates an explosion of taste, making it ideal for both casual family dinners and special gatherings.
Ingredients
Scale
- 4 fillets white fish (tilapia, cod, or snapper)
- 1 cup unsweetened shredded coconut
- 1 cup breadcrumbs (panko or regular)
- 1/2 cup all-purpose flour
- 2 large eggs
- Salt and pepper (to taste)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 ripe mango (diced)
- 1/2 red onion (finely chopped)
- 1/2 red bell pepper (diced)
- Juice of 1 lime
- 1/4 cup fresh cilantro (chopped)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In three shallow bowls, prepare the coating mixtures: combine flour with salt, pepper, garlic powder, and paprika in one; whisk eggs in another; mix shredded coconut and breadcrumbs in the last.
- Dredge each fish fillet in the flour mixture, then dip into eggs, followed by coating with the coconut-breadcrumb mixture.
- Heat olive oil in a skillet over medium-high heat and cook coated fish fillets for about 2-3 minutes on each side until golden brown.
- Transfer cooked fish to the baking sheet and bake for an additional 5-7 minutes until flaky.
- Meanwhile, prepare mango salsa by mixing diced mango, red onion, bell pepper, lime juice, cilantro, and salt in a bowl.
- Serve hot topped with mango salsa.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking/Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg