Description
This Coconut-Crusted Fish with Mango Salsa is a vibrant, tropical-inspired dish featuring flaky white fish fillets coated in a crispy coconut and panko breadcrumb crust, paired perfectly with a fresh, zesty mango salsa. The dish combines the crunchiness of coconut crust with the sweet and tangy flavors of mango salsa, making it an ideal choice for a healthy and flavorful seafood dinner.
Ingredients
Scale
Fish and Coating
- 1 1/2 pounds white fish fillets (such as cod, tilapia, or mahi mahi), cut into portions
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 3/4 cup shredded unsweetened coconut
- 3/4 cup panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/3 cup coconut oil or vegetable oil for frying or baking
Mango Salsa
- 1 ripe mango, diced
- 1/4 cup red bell pepper, finely diced
- 2 tablespoons red onion, finely diced
- 1 jalapeño, finely minced (optional)
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 teaspoon honey (optional)
- Pinch of salt for salsa
Instructions
- Prepare the Fish: Pat the fish fillets dry and season lightly with salt and black pepper to enhance flavor and ensure the coating adheres properly.
- Set Up Breading Station: Arrange three shallow bowls: one with all-purpose flour, a second with beaten eggs, and a third with a combined mixture of shredded coconut, panko breadcrumbs, garlic powder, and paprika.
- Bread the Fish: Dredge each fish portion first in flour, shaking off excess, then dip into the beaten eggs, and finally coat evenly with the coconut-panko mixture, pressing gently to make sure the crust sticks well.
- Cook the Fish: For frying, heat the coconut or vegetable oil in a large skillet over medium heat and cook the fish for 2 to 3 minutes on each side until golden brown and cooked through. For baking, preheat the oven to 400°F (200°C), place the coated fish on a lined baking sheet, lightly spray or brush with oil, and bake for 15 to 18 minutes, flipping halfway through, until the crust is crispy and the fish flakes easily with a fork.
- Prepare Mango Salsa: In a bowl, gently combine the diced mango, red bell pepper, red onion, jalapeño if using, chopped cilantro, lime juice, honey if desired, and a pinch of salt. Mix just enough to blend the flavors without mashing the fruit.
- Serve: Plate the warm coconut-crusted fish and top with or serve alongside the fresh mango salsa for a bright and refreshing contrast.
Notes
- For extra crispiness, use an equal mix of panko breadcrumbs and shredded coconut in the breading mixture.
- Do not overcrowd the pan when frying to maintain a crispy crust and even cooking.
- The mango salsa can be prepared ahead of time but is best served fresh within a few hours to preserve its vibrant flavors and texture.
