Description
This vibrant Coconut-Crusted Fish with Mango Salsa recipe features tender white fish fillets coated in a crunchy coconut and panko breadcrumb crust, seared to golden perfection and finished in the oven. Topped with a fresh, zesty mango salsa bursting with tropical flavors, it offers a delightful balance of crispy texture and refreshing taste perfect for a healthy and flavorful main course.
Ingredients
Scale
For the Coconut-Crusted Fish
- 4 white fish fillets (such as tilapia, cod, or mahi-mahi)
- 1/2 cup shredded unsweetened coconut
- 1/2 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 2 tablespoons milk
- 2 tablespoons olive oil
For the Mango Salsa
- 1 ripe mango, peeled and diced
- 1/2 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1 small jalapeño, seeded and minced
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
- Salt to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the fish after searing.
- Prepare Coatings: In a shallow dish, combine the shredded coconut and panko breadcrumbs. In another shallow dish, mix the flour with salt and black pepper. In a third dish, whisk together the eggs and milk thoroughly.
- Coat the Fish: Lightly coat each fish fillet first in the seasoned flour mixture, then dip into the egg mixture, and finally press firmly into the coconut-panko mixture, ensuring an even and thorough coating on all sides.
- Sear the Fish: Heat the olive oil in a large oven-safe skillet over medium-high heat. Place the coated fish fillets in the skillet and sear for 2 to 3 minutes on each side, or until a golden-brown crust forms.
- Finish Baking: Transfer the skillet with the seared fish to the preheated oven. Bake for 8 to 10 minutes until the fish is cooked through and flakes easily with a fork.
- Make Mango Salsa: While the fish bakes, combine diced mango, red bell pepper, chopped red onion, minced jalapeño, lime juice, and chopped cilantro in a bowl. Mix well and season with salt to taste.
- Serve: Plate the baked coconut-crusted fish fillets and top each with a generous spoonful of the fresh mango salsa. Serve immediately for best texture and flavor.
Notes
- For an extra crispy texture, toast the shredded coconut in a dry skillet over medium heat for 2-3 minutes before combining with panko breadcrumbs.
- This dish pairs wonderfully with jasmine rice or a crisp green salad for a complete meal.
- Adjust the amount of jalapeño in the salsa to control the level of spiciness according to your preference.
- For a gluten-free option, substitute panko breadcrumbs and all-purpose flour with gluten-free alternatives.
