Coconut-Crusted Fish with Mango Salsa
Flaky white fish coated in a crisp golden coconut crust, paired with a vibrant mango salsa. This dish balances sweet, tangy, and savory flavors — making it refreshing yet satisfying. It feels like a restaurant-quality meal, but is quick and simple enough for weeknights.
⏱ Time
Prep: 15 minutes
Cook: 12 minutes
Total: 27 minutes
Ingredients
For the Fish:
4 white fish fillets (cod, snapper, tilapia, or mahi-mahi), about 6 oz each
½ cup shredded unsweetened coconut
½ cup panko breadcrumbs (or regular breadcrumbs)
2 eggs, beaten
½ cup flourhttps://techiecycle.com/coconut-crusted-fish-with-mango-salsa/
1 tsp paprika
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
3 tbsp olive oil (or coconut oil for more flavor)
For the Mango Salsa:
2 ripe mangoes, diced
½ small red onion, finely chopped
1 red bell pepper, diced
1 small jalapeño (optional, deseeded & minced, if you want a little kick)
Juice of 1 lime
2 tbsp fresh cilantro or mint, chopped
Pinch of salt
Instructions
1. Prepare the coating
Mix shredded coconut and breadcrumbs in one bowl.
Place flour mixed with paprika, garlic powder, salt, and pepper in another bowl.
Place beaten eggs in a third bowl.
2. Coat the fish
Dredge each fish fillet in seasoned flour, then dip in egg, then press into coconut-breadcrumb mixture until fully coated.
3. Cook the fish
Heat olive oil (or coconut oil) in a skillet over medium heat.
Cook fish for 3–4 minutes per side until golden brown and cooked through. (Internal temp should reach 145°F / 63°C.)
4. Make the salsa
Toss mango, red onion, bell pepper, lime juice, cilantro, and salt in a bowl.
5. Serve
Place fish on a plate and top with generous spoonfuls of mango salsa.
Optional: serve with a side of coconut rice or a light salad.
Notes & Tips
If baking instead of pan-frying: Place coated fish on a lined baking sheet, drizzle with olive oil, and bake at 400°F (200°C) for 12–15 minutes.
For extra crunch, toast the shredded coconut lightly before mixing it with breadcrumbs.
Pairs beautifully with couscous, quinoa, or Mediterranean slaw.
❓ frequently asked questions FAQ
Q: Can I make this ahead?
You can prep the mango salsa in advance (keeps 1–2 days in the fridge). Cook the fish just before serving for crispiness.
Q: Can I use frozen fish?
Yes, just thaw completely and pat dry before coating.
Nutrition information
Calories: ~420
Protein: 32 g
Carbohydrates: 32 g
Fiber: 5 g
Fat: 17 g
Saturated Fat: 6 g