Irresistible Coconut Crusted Fish with Mango Salsa Recipe

There’s something magical about the combination of crispy coconut crust and fresh mango salsa that makes Coconut Crusted Fish with Mango Salsa a showstopper. Imagine biting into perfectly cooked fish, its exterior crackling with shredded coconut, while the vibrant salsa dances on your palate like a tropical vacation. flavorful Char Siu chicken The sweet, juicy mango mingles with zesty lime and crunchy red onion, creating a flavor explosion that whispers “take me to the beach!” This dish is perfect for summer barbecues or cozy family dinners, promising a delightful culinary adventure.

Growing up, my family had a tradition of hosting beach-themed parties in our backyard. We would crank up the music, set out colorful decorations, and whip up dishes that transported us to sandy shores. Coconut Crusted Fish with Mango Salsa became a staple at these gatherings. creamy Rotel pasta dish The laughter and stories shared over this dish always brought warmth to our hearts and made every bite taste like sunshine on a plate.

I remember one evening when I served this dish at my cousin’s wedding rehearsal dinner. zucchini fries side dish The joy on everyone’s faces was priceless!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• White Fish Fillets: Choose firm white fish like cod or tilapia for the best texture and flavor.

• Shredded Coconut: Use unsweetened shredded coconut for a nutty taste that complements the fish beautifully.

• Panko Breadcrumbs: These add extra crunch; mix them with coconut for a delightful coating.

• Eggs: Eggs act as the glue to hold the coconut and breadcrumbs onto the fish.

• Mango: Fresh ripe mango adds sweetness; look for fruit that yields slightly when pressed.

• Lime Juice: Fresh lime juice gives brightness; don’t skimp on this refreshing ingredient. refreshing summer drink.

• Red Onion: This adds crunch and color; finely chop for even distribution in your salsa.

• Fresh Cilantro: A handful of chopped cilantro brings freshness; feel free to adjust according to taste.

• Salt and Pepper: Essential seasonings that enhance all flavors; don’t forget to season generously!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Workspace: Start by gathering your tools – a baking sheet lined with parchment paper will make cleanup easier. Preheat your oven to 400°F (200°C) so it’s hot and ready.

Create the Coating Mixture: In one bowl, combine shredded coconut and panko breadcrumbs with salt and pepper until well blended. This crunchy mixture sets the stage for an irresistible crust.

Coat the Fish Fillets: Dip each fish fillet first in beaten eggs, allowing excess to drip off before rolling them in your coconut-panko mixture. Press firmly so that they stick well!

Bake Until Golden Brown: Place coated fillets on your prepared baking sheet and bake them in the preheated oven for about 12-15 minutes until golden brown and flaky inside.

Mix Up the Mango Salsa: While the fish bakes, prepare your mango salsa by combining diced mango, chopped red onion, cilantro, lime juice, salt, and pepper in a bowl. Toss everything together gently but thoroughly.

Serve With Style!: Once your fish is done baking, plate it up alongside a generous scoop of mango salsa on top or beside it. Garnish with lime wedges if you’re feeling fancy!

Now you’re ready to enjoy Coconut Crusted Fish with Mango Salsa! Dive into those tropical flavors – trust me; it’s like having a vacation right at your dining table! For more inspiration, check out this shrimp and avocado bowls recipe.

Perfecting the Cooking Process

Start by prepping your fish and then mix the coconut coating. While it bakes, prepare the mango salsa to keep everything fresh and vibrant.

Add Your Touch

Feel free to swap out fish varieties or add spices like cayenne for extra heat. Fresh herbs can also enhance your mango salsa’s brightness.

Storing & Reheating

Store leftover fish in an airtight container in the fridge for up to two days. Reheat in the oven to preserve its crispiness.

Cooking this dish reminds me of that summer barbecue when my cousin declared my cooking “better than mom’s!” I think I might have blushed, but who wouldn’t love that kind of praise?

FAQ

Can I use frozen fish for Coconut Crusted Fish with Mango Salsa?

Yes, just ensure it’s fully thawed before coating and cooking.

What can I substitute for mango in the salsa?

Pineapple or peach works wonderfully as alternative fruits in the salsa.

How do I prevent the coconut coating from burning?

Keep an eye on the oven temperature and cover with foil if needed during baking.

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Coconut Crusted Fish with Mango Salsa

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• Author: Larissa W.
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

Coconut Crusted Fish with Mango Salsa is a tropical delight that combines crispy, coconut-coated fish with a refreshing mango salsa. This dish is perfect for summer gatherings or cozy family dinners, offering a burst of vibrant flavors reminiscent of a beach vacation. The combination of sweet mango, zesty lime, and crunchy red onion creates a tantalizing salsa that perfectly complements the flaky fish. Easy to prepare and visually stunning, this dish will impress your guests or elevate your weeknight meals.

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Ingredients

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• 1 lb white fish fillets (cod or tilapia)
• 1 cup unsweetened shredded coconut
• 1/2 cup panko breadcrumbs
• 2 large eggs
• 1 ripe mango (diced)
• 2 tbsp fresh lime juice
• 1/4 cup red onion (finely chopped)
• 1/4 cup fresh cilantro (chopped)
• Salt and pepper to taste

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Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, mix shredded coconut and panko breadcrumbs with salt and pepper.
3. Dip each fish fillet in beaten eggs, then roll in the coconut-panko mixture, pressing firmly to adhere.
4. Place coated fillets on the baking sheet and bake for 12-15 minutes until golden brown and flaky.
5. Meanwhile, prepare the mango salsa by combining diced mango, red onion, cilantro, lime juice, salt, and pepper in a bowl; toss gently.
6. Serve the baked fish topped or alongside the mango salsa and garnish with lime wedges if desired.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main
• Method: Baking
• Cuisine: Tropical

Nutrition

• Serving Size: 1 fillet (approximately 150g)
• Calories: 320
• Sugar: 10g
• Sodium: 210mg
• Fat: 16g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 22g
• Cholesterol: 120mg