Tropical Coconut Crusted Fish with Mango Salsa
Experience vibrant flavors with Tropical Coconut Crusted Fish with Mango Salsa – a delightful dish perfect for dinner! Try it today!
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: Serves approximately 4
- Category: Main
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 1½ lbs white fish fillets (like cod, halibut, or tilapia)
- 1 cup unsweetened shredded coconut
- ½ cup panko breadcrumbs
- 2 eggs, beaten
- ½ cup almond flour or coconut flour
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp sea salt
- Olive oil spray
- 1 ripe mango, diced
- ½ red bell pepper, finely chopped
- ¼ red onion, finely chopped
- 2 tbsp fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper, to taste
- Optional: 1 small jalapeño, minced (for heat)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Set up three shallow dishes: one with almond or coconut flour, one with beaten eggs, and one with a mixture of coconut, panko breadcrumbs, garlic powder, smoked paprika, and sea salt.
- Pat the fish dry. Dredge each fillet in flour, dip in egg, then coat with the coconut mixture.
- Place the coated fillets on the baking sheet and spray lightly with olive oil. Bake for 16-18 minutes until golden brown.
- While the fish bakes, mix diced mango, red bell pepper, red onion, cilantro, lime juice, salt, and pepper in a bowl for the salsa.
- Serve the crispy fish topped with fresh mango salsa.
Nutrition
- Serving Size: 1 fillet (170g)
- Calories: 380
- Sugar: 5g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 180mg