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Coconut Crusted Fish with Mango

Coconut Crusted Fish with Mango: A Tropical Family Feast

Enjoy a delightful Coconut Crusted Fish with Mango Salsa, combining vibrant flavors and a crunchy crust in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Seafood, Tropical
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 4 pieces Fresh Fillets (tilapia or cod) Opt for fresh fillets to enhance flavor and texture.
  • 1/2 cup All-Purpose Flour Can substitute with chickpea flour for a gluten-free option.
  • 2 large Eggs (beaten) Consider a flax egg for a vegan-friendly alternative.
For the Coconut Crust
  • 1 cup Shredded Coconut Adds a delightful crunch; you can swap with panko breadcrumbs for varied texture.
  • 1/2 cup Breadcrumbs Provides extra crunch; use whole wheat or gluten-free versions as needed.
  • 1/2 teaspoon Salt Enhances flavor; feel free to use a low-sodium alternative.
  • 1/2 teaspoon Black Pepper Use freshly cracked for a more robust taste.
  • 1 teaspoon Garlic Powder Adds depth; substitute fresh minced garlic for a more vibrant flavor.
  • 1/2 teaspoon Paprika Offers color and distinct flavor; swap for smoked paprika if desired.
For the Mango Salsa
  • 1 cup Mango (ripe, diced) Brings sweetness and freshness; substitute with diced pineapple if needed.
  • 1/4 cup Red Onion (finely chopped) Adds a nice crunch; can be substituted with green onions if preferred.
  • 1 piece Red Bell Pepper (diced) Contributes sweetness and vibrant color; yellow or orange varieties are also great.
  • 1 whole Jalapeño (seeded and minced) Adds heat; adjust to taste or omit for a milder salsa.
  • 1 tablespoon Lime (juice) Brightens the salsa; always reach for fresh lime juice for the best flavor.

Equipment

  • shallow dish
  • skillet
  • medium bowl
  • Slotted Spatula

Method
 

Preparation
  1. In a shallow dish, combine shredded coconut, breadcrumbs, salt, pepper, garlic powder, and paprika. Mix well to ensure even distribution of flavors. Set aside.
  2. Prepare your dredging station by placing beaten eggs in one shallow dish and all-purpose flour in another. Ensure everything is within easy reach.
  3. Dredge the fresh fish fillets in the flour, then dip into the beaten eggs, allowing excess to drip off. Press into the coconut mixture.
  4. In a large skillet, pour enough oil to cover the bottom, about 1/4 inch deep, and heat over medium heat for 2-3 minutes.
  5. Carefully place the coated fish fillets into the skillet, cooking for 4-5 minutes on each side until golden brown. Drain on paper towels.
  6. While the fish is cooking, combine diced mango, red onion, bell pepper, jalapeño, lime juice, and a pinch of salt in a bowl. Toss gently.
  7. Plate the Coconut Crusted Fish topped with mango salsa and serve immediately.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 150mgSodium: 500mgPotassium: 600mgFiber: 4gSugar: 8gVitamin A: 10IUVitamin C: 30mgCalcium: 4mgIron: 10mg

Notes

Enjoy cooking! This dish can be served with a side of rice or fresh salad for a complete meal.

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