Tropical Coconut Crusted Fish with Mango Salsa

Tropical Coconut Crusted Fish with Mango Salsa is a delicious, vibrant dish that brings the flavors of the tropics to your plate. The crispy, golden coconut crusted fish pairs perfectly with the sweet, tangy mango salsa, creating a balanced and exciting flavor profile. Whether served for dinner or at a special gathering, this dish is sure to impress with its tropical flair and bright, fresh ingredients.

Why You’ll Love This Recipe

This Tropical Coconut Crusted Fish with Mango Salsa is the perfect combination of crunch and freshness. The fish is coated with a crispy coconut crust that adds texture and subtle sweetness, while the mango salsa provides a zesty, tropical kick. The addition of cilantro, lime, and a hint of spice elevates the salsa, making it a delightful topping for the fish. This dish is not only incredibly flavorful but also light and healthy, making it ideal for a quick weeknight meal or a summer dinner party.

Ingredients

For the Coconut Crusted Fish:

• 4 fish fillets (such as cod, tilapia, or snapper)

• 1 cup shredded unsweetened coconut

• 1/2 cup panko breadcrumbs

• 1/4 cup all-purpose flour

• 2 eggs, beaten

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon paprika

• Salt and pepper, to taste

• 2 tablespoons coconut oil (or vegetable oil) for frying

For the Mango Salsa:

• 1 ripe mango, peeled, pitted, and diced

• 1/4 cup red bell pepper, finely chopped

• 1/4 cup red onion, finely chopped

• 1/4 cup fresh cilantro, chopped

• 1 tablespoon fresh lime juice

• 1 teaspoon honey or agave syrup (optional)

• Salt and pepper, to taste
  (Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Mango Salsa: In a medium bowl, combine the diced mango, red bell pepper, red onion, and cilantro. Add lime juice, honey (if using), salt, and pepper. Stir well to combine, then set aside to let the flavors meld while preparing the fish.

2. Prepare the Fish: In a shallow bowl, combine the shredded coconut, panko breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper.

3. Dip each fish fillet into the flour, then into the beaten eggs, and finally into the coconut-breadcrumb mixture, pressing gently to ensure the coating sticks.

4. Cook the Fish: Heat coconut oil in a large skillet over medium heat. Once hot, add the coated fish fillets and cook for 3-4 minutes on each side, or until golden brown and crispy, and the fish is cooked through.

5. Serve: Place the cooked fish fillets on serving plates and top each with a generous spoonful of mango salsa. Serve immediately with a side of rice or a light salad.

Servings and Timing

• Servings: 4

• Prep time: 20 minutes

• Cook time: 10 minutes

• Total time: 30 minutes

Variations

• Use different fish: You can use any firm white fish such as halibut, grouper, or mahi-mahi instead of cod or tilapia.

• Bake instead of frying: For a lighter option, bake the coated fish fillets in a preheated oven at 400°F (200°C) for about 12-15 minutes, or until cooked through.

• Add some heat: For a spicy twist, add diced jalapeño or a sprinkle of cayenne pepper to the mango salsa.

• Coconut flour: If you want a gluten-free option, substitute the all-purpose flour with coconut flour.

Storage/Reheating

For best results, serve this dish fresh. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat the fish in a skillet over medium heat to keep the coating crispy. The mango salsa is best stored separately and will last up to 2-3 days in the refrigerator.

FAQs

Can I use frozen fish fillets?

Yes, frozen fish fillets work well for this recipe. Just be sure to thaw them completely and pat them dry before coating.

Can I make the mango salsa ahead of time?

Yes, the salsa can be made up to 1 day in advance and stored in the fridge. Just be sure to add the lime juice and seasonings right before serving for the best flavor.

Can I use sweetened coconut flakes?

It’s best to use unsweetened shredded coconut for this recipe to keep the flavors balanced. Sweetened coconut flakes could make the dish too sweet.

Can I serve this dish with a different topping?

Absolutely! If you’re not a fan of mango, you could try a pineapple salsa, avocado salsa, or a simple tomato-cucumber salad as a topping.

How do I know when the fish is cooked through?

The fish is done when it flakes easily with a fork and is opaque in the center. If using a thicker fillet, you may need a few extra minutes of cooking time.

Can I use a different oil for frying?

Yes, you can use vegetable oil, canola oil, or even olive oil, but coconut oil will give the dish an extra tropical flavor.

How can I make this dish spicier?

To add heat, you can mix diced jalapeño or a pinch of red pepper flakes into the mango salsa or sprinkle cayenne pepper on the fish before cooking.

Can I bake the fish instead of frying?

Yes, for a healthier option, bake the coconut-crusted fish fillets in the oven at 400°F (200°C) for about 12-15 minutes or until golden brown and cooked through.

Can I serve this dish with a side?

Yes, this dish pairs well with a side of rice, quinoa, or a fresh green salad. You can also serve it with grilled vegetables for a complete meal.

Is this recipe gluten-free?

Yes, the recipe can easily be made gluten-free by using coconut flour and ensuring your panko breadcrumbs are gluten-free.

Conclusion

Tropical Coconut Crusted Fish with Mango Salsa is a flavorful, light, and refreshing dish that transports you straight to the tropics. With its crispy coconut-coated fish and the sweet-tangy mango salsa, this recipe is a delicious and healthy option for a quick weeknight dinner or a special gathering. The tropical flavors and fresh ingredients make this dish irresistible, and with a few variations, you can easily customize it to suit your preferences. Enjoy the taste of the tropics with this vibrant, mouthwatering recipe!

Print