Tropical Coconut Crusted Fish with Mango Salsa
Tropical Coconut Crusted Fish with Mango Salsa is a delightful dish that brings the vibrant flavors of the tropics to your table. This easy-to-make recipe features tender white fish coated in a crunchy blend of coconut and panko, perfectly complemented by a refreshing mango salsa. Ideal for both casual weeknight dinners and festive gatherings, each bite transports you to a sun-soaked paradise.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 2
- Category: Main
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 2 white fish fillets (cod or tilapia)
- 1 cup unsweetened shredded coconut
- 1/2 cup panko breadcrumbs
- 1 ripe mango, diced
- 2 tbsp freshly squeezed lime juice
- 1/4 cup fresh cilantro, chopped (optional)
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Rinse fish fillets under cold water, pat dry, and season both sides with salt and pepper.
- In one bowl, combine shredded coconut and panko breadcrumbs. In another bowl, pour olive oil.
- Dip each fish fillet in olive oil, then coat thoroughly in the coconut-panko mixture.
- Place coated fish on the baking sheet and bake for 15-20 minutes until golden brown and flaky.
- Meanwhile, prepare the mango salsa by mixing diced mango, lime juice, cilantro (if using), salt, and pepper in a bowl.
- Serve the baked fish topped with mango salsa.
Nutrition
- Serving Size: 1 fillet
- Calories: 320
- Sugar: 10g
- Sodium: 270mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg
Keywords: - For added crunch, ensure your fish is dry before coating. - Experiment with other proteins like shrimp or chicken for variety. - Store leftovers in an airtight container for up to three days; keep salsa separate.