Description
Tropical Coconut Crusted Fish with Mango Salsa is a vibrant dish that transports your taste buds to sunny beaches. Crispy, golden fish fillets are coated in crunchy coconut and paired with a refreshing mango salsa, making it perfect for summer barbecues or cozy family dinners. This easy-to-make recipe will impress guests and create unforgettable memories around the dining table.
Ingredients
Scale
- 1 lb white fish fillets (cod or tilapia)
- 1 cup unsweetened coconut flakes
- 1 cup panko breadcrumbs
- 2 large eggs, beaten
- 1/2 cup all-purpose flour
- 1 ripe mango, diced
- 1/4 cup red onion, finely chopped
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pat fish fillets dry and season with salt and pepper.
- Set up three bowls: one with flour, one with beaten eggs, and another with a mixture of coconut flakes and panko breadcrumbs.
- Dredge each fillet in flour, dip in eggs, then coat thoroughly in the coconut mixture.
- Place coated fillets on the baking sheet and bake for 15-20 minutes until golden brown.
- While fish bakes, combine diced mango, red onion, lime juice, salt, and pepper to make salsa.
- Serve baked fish topped with mango salsa.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 fillet with salsa (150g)
- Calories: 350
- Sugar: 6g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 120mg