Description
This Tropical Coconut Crusted Fish with Mango Salsa offers a delightful blend of crispy, golden-brown fish fillets coated in a crunchy coconut and panko breadcrumb crust, paired perfectly with a fresh, zesty mango salsa. The dish is easy to prepare, baked to perfection, and brings a delicious tropical flair to your dinner table, combining sweet, tangy, and savory flavors.
Ingredients
Scale
Fish and Coating
- 1½ lbs white fish fillets (cod, halibut, or tilapia)
- 1 cup unsweetened shredded coconut
- ½ cup panko breadcrumbs
- 2 eggs, beaten
- ½ cup almond flour or coconut flour
- Olive oil spray
Mango Salsa
- 1 ripe mango, diced
- Juice of 1 lime
- ¼ cup red bell pepper, diced
- 2 tbsp red onion, finely chopped
- 2 tbsp fresh cilantro, chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and facilitate easy cleanup.
- Prepare Coating Stations: Set up three shallow dishes: one with almond or coconut flour, one with the beaten eggs, and one combining the shredded coconut, panko breadcrumbs, garlic powder (1 tsp), smoked paprika (1 tsp), and sea salt (½ tsp) for seasoning the crust.
- Coat the Fish: Pat the fish fillets dry with paper towels to ensure the coating sticks well. Dredge each fillet first in the almond flour, then dip into the beaten eggs, and finally press into the coconut-panko mixture to coat thoroughly.
- Bake the Fish: Arrange the coated fish fillets on the prepared baking sheet, lightly spray the tops with olive oil to help crisp the crust, then bake in the preheated oven for 16 to 18 minutes, or until the crust is golden brown and the fish is cooked through and flakes easily with a fork.
- Make Mango Salsa: While the fish is baking, combine the diced mango, red bell pepper, red onion, cilantro, and lime juice in a bowl. Season with salt and pepper to taste, stirring gently to mix the flavors.
- Serve: Plate the crispy coconut-crusted fish fillets and spoon the fresh mango salsa over the top or serve on the side for a refreshing tropical complement.
Notes
- For best results, use fresh, firm white fish fillets like cod or halibut that hold up well to baking.
- If almond flour or coconut flour is not available, finely ground cornmeal or regular flour can be substituted, though it will slightly alter the flavor and texture.
- For a spicier twist, add a pinch of cayenne pepper to the coconut-panko mixture or some chopped jalapeño to the mango salsa.
- Olive oil spray helps achieve a crispy crust without deep frying, making this a healthier alternative.
- The mango salsa can be prepared ahead of time and refrigerated for up to 24 hours to allow flavors to meld.
