Coconut Crusted Fish with Mango Salsa
Coconut Crusted Fish with Mango Salsa is a tropical delight that combines crispy, golden fish with a zesty mango salsa. This delightful dish is perfect for any occasion, from casual weeknight meals to festive gatherings. The crunchy coconut crust and the fresh, sweet salsa create a flavor explosion that will transport your taste buds to sun-soaked beaches.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 1 lb firm white fish fillets (tilapia or cod)
- 1 cup unsweetened shredded coconut
- 1 cup panko breadcrumbs
- 2 large eggs
- 1 medium ripe mango, diced
- ¼ cup finely chopped red onion
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
- Salt to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Whisk the eggs in one bowl. In another bowl, combine shredded coconut and panko breadcrumbs.
- Dip each fish fillet into the egg, then coat it in the coconut-panko mixture.
- Place coated fillets on the baking sheet and bake for 15-20 minutes until golden brown, flipping halfway through.
- While fish bakes, mix diced mango, red onion, cilantro, lime juice, and salt in a bowl for salsa.
- Serve fish topped with mango salsa and an extra drizzle of lime juice.
Nutrition
- Serving Size: 1 fillet with salsa (170g)
- Calories: 350
- Sugar: 8g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg