Description
Coconut Crusted Fish with Mango Salsa is a light and flavorful dish. The crispy coconut coating pairs perfectly with the fresh mango salsa.
Ingredients
Scale
- 4 white fish fillets (such as tilapia or cod), 6 oz each
- 1 cup shredded coconut
- 1/2 cup breadcrumbs
- 1 egg, beaten
- 1/4 cup flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 ripe mango, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 1 tbsp olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Mix shredded coconut, breadcrumbs, salt, and pepper in a shallow dish.
- Dredge fish fillets in flour, dip in beaten egg, then coat with the coconut mixture.
- Place coated fish on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes or until golden and cooked through.
- While fish bakes, combine diced mango, red onion, cilantro, lime juice, and olive oil in a bowl to make the salsa.
- Serve fish hot with mango salsa on top.
Notes
- Use fresh coconut for best texture.
- Adjust spice level by adding chili to the salsa.
- Replace breadcrumbs with almond flour for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 fillet with salsa
- Calories: 320
- Sugar: 12g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 90mg
Keywords: coconut fish, mango salsa, healthy fish recipe, baked fish, tropical dish