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