Description
Looking for a delicious and tropical seafood dish that will impress your guests? Try this Tropical Coconut Crusted Fish with Mango Salsa! This flavorful recipe combines flaky fish coated in a crunchy coconut crust, paired with a refreshing mango salsa that bursts with tropical sweetness. Perfect for any occasion, from family dinners to date nights, this dish is not only quick to prepare but also healthy and gluten-free adaptable. In just about 33 minutes, you can enjoy an exotic meal that transports you straight to the beach with every bite!
Ingredients
Scale
- 1½ lbs white fish fillets (cod, halibut, or tilapia)
- 1 cup unsweetened shredded coconut
- ½ cup panko breadcrumbs (gluten-free if needed)
- 2 beaten eggs
- ½ cup almond 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 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 flour, one for beaten eggs, and one for mixing the coconut, panko breadcrumbs, garlic powder, smoked paprika, and sea salt.
- Pat fish fillets dry. Coat each fillet in flour, then egg, and finally press into the coconut mixture.
- Place coated fish on the baking sheet, spray with olive oil, and bake for 16–18 minutes until golden brown.
- While baking, combine salsa ingredients in a bowl and mix well. Refrigerate until serving.
- Serve baked fish topped with mango salsa.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 120mg