Tropical Coconut Crusted Fish with Mango Salsa
Enjoy a burst of tropical flavors with our Tropical Coconut Crusted Fish with Mango Salsa! Try this easy recipe today for a delicious dinner!
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 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
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp sea salt
- Olive oil spray or drizzle
- 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 oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Set up three shallow dishes: one with almond flour, one with beaten eggs, and one combining shredded coconut, panko breadcrumbs, garlic powder, smoked paprika, and sea salt.
- Pat fish fillets dry and coat them by dipping into flour, then egg wash, and finally pressing into the coconut mixture.
- Place coated fillets on the baking sheet and lightly spray with olive oil. Bake for 16–18 minutes until crispy.
- While fish bakes, mix diced mango, red bell pepper, red onion, cilantro, lime juice, salt, and pepper in a bowl to make salsa. Chill until serving.
- Serve hot topped with mango salsa.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 150mg