Description
Coconut Crusted Fish with Mango Salsa is a vibrant and flavorful dish that transports your taste buds to a tropical paradise. The flaky, tender fish is coated in a crispy coconut crust, perfectly complemented by a refreshing mango salsa. This dish is ideal for summer gatherings or casual dinners, making it a delightful centerpiece that impresses without requiring hours in the kitchen.
Ingredients
Scale
- 1 lb fresh white fish fillets (tilapia or snapper)
- 1 cup unsweetened shredded coconut
- 1 cup panko breadcrumbs
- 2 large eggs (beaten)
- 1 ripe mango (diced)
- 1/4 cup red onion (finely chopped)
- 1/4 cup fresh cilantro (chopped)
- Juice of 1 lime
- Salt and pepper to taste
- 1/2 cup all-purpose flour
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Set up three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs, and the last with mixed shredded coconut and panko breadcrumbs.
- Coat each fish fillet in flour, dip into the eggs, then press firmly into the coconut-panko mixture until well covered.
- Place breaded fillets on the baking sheet and bake for 15-20 minutes until golden brown, flipping halfway through.
- While the fish bakes, mix diced mango, red onion, cilantro, lime juice, salt, and pepper in a bowl. Allow flavors to meld for at least ten minutes.
- Serve baked fish topped with mango salsa.
Nutrition
- Serving Size: 1 fillet with salsa (200g)
- Calories: 370
- Sugar: 8g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 130mg
Keywords: - For added crunch, broil the fish for an additional minute after baking. - Customize your salsa by adding diced avocado or finely chopped jalapeño for an extra kick.