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Tropical Coconut Crusted Fish with Mango Salsa

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Tropical Coconut Crusted Fish with Mango Salsa is a vibrant dish combining crispy coconut-coated fish with a zesty mango salsa. This tropical-inspired recipe offers a perfect balance of crunch and freshness, ideal for any dinner or special gathering.

Ingredients

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

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

Instructions

  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 and set aside.
  2. Prepare the Fish: In a shallow bowl, combine shredded coconut, panko breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper.
  3. Dip each fish fillet into the flour, followed by the beaten eggs, and then the coconut-breadcrumb mixture, pressing gently to coat.
  4. Heat coconut oil in a large skillet over medium heat. Add the coated fish fillets and cook for 3-4 minutes on each side until golden brown and crispy. Ensure the fish is cooked through.
  5. Serve the cooked fish on plates, topping each fillet with a generous spoonful of mango salsa. Serve immediately with a side of rice or a light salad.

Notes

Use firm white fish like halibut, grouper, or mahi-mahi instead of cod or tilapia.

For a lighter version, bake the fish fillets at 400°F (200°C) for 12-15 minutes.

Add diced jalapeño or cayenne pepper to the salsa for an extra kick.

Substitute coconut flour for all-purpose flour for a gluten-free option.

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat the fish in a skillet to maintain the crispiness.

Nutrition

Find it online: https://yumntasty.com/tropical-coconut-crusted-fish-with-mango-salsa/