Coconut Crusted Fish with Mango Salsa brings restaurant-quality tropical flavors straight to your dinner table in just 30 minutes. This crispy, golden fish paired with bright mango salsa has become my go-to recipe when I want to impress without the stress.
I discovered this combination during a family vacation to Florida, where we enjoyed a similar dish at a beachside restaurant. My kids couldn’t stop talking about it, so I knew I had to recreate it at home. After several kitchen experiments, I perfected this version that delivers the same crispy texture and tropical taste we all fell in love with. The secret is in the double-coating technique and letting the oven finish the cooking process. Let’s get cooking!
Why You’ll Love This Coconut Crusted Fish with Mango Salsa
This recipe has earned a permanent spot in my weekly meal rotation because it combines simplicity with impressive results. The coconut crust creates an irresistible crunch while keeping the fish incredibly moist inside, and the fresh mango salsa adds that perfect sweet-tangy contrast that makes every bite exciting.
Quick 30-minute dinner perfect for busy weeknights
Healthy baked method instead of deep frying
Restaurant-quality results using everyday ingredients
Beautiful presentation that impresses guests every time
Kid-friendly flavors with tropical flair
Great source of lean protein and healthy fats
This coconut crusted fish reminds me why I love cooking—it’s that perfect balance of easy preparation and extraordinary flavor that makes everyone at the table smile.
Ingredient Note List
White Fish Fillets: I always recommend using firm white fish like cod, tilapia, or snapper because they hold their shape beautifully during the coating and baking process.
Unsweetened Shredded Coconut: This creates the signature tropical flavor and crispy texture, while unsweetened varieties prevent the coating from becoming too sweet or burning in the oven.
Panko Breadcrumbs: These Japanese-style breadcrumbs give the coconut crusted fish an extra-light, crispy texture that’s far superior to regular breadcrumbs.
All-Purpose Flour: The flour mixture acts as the foundation layer that helps the egg and coconut coating stick properly to the fish.
Fresh Eggs: Room temperature eggs create a better binding surface, so I usually take them out of the fridge about 30 minutes before cooking.
Ripe Mango: Choose mangoes that give slightly when pressed—they should smell sweet and tropical at the stem end for the best flavor in your salsa.
Red Bell Pepper: This adds a beautiful color contrast and mild sweet crunch that complements the mango perfectly without overpowering the delicate fish.
Fresh Lime Juice: Always use fresh lime juice rather than bottled—it brightens all the flavors and adds that essential acidic balance to the mango salsa.
Fresh Cilantro: This herb ties the whole dish together with its bright, fresh flavor that enhances both the fish and the tropical salsa.
How to Cook Coconut Crusted Fish with Mango Salsa
Step 1. I usually start by preheating the oven to 400°F and lining a baking sheet with parchment paper—this prevents sticking and makes cleanup much easier later.
Step 2. In my kitchen, I always set up three shallow bowls for the breading station: flour mixture with seasonings in the first, beaten eggs in the second, and the coconut-breadcrumb mixture in the third.
Step 3. I’ve found that patting the fish fillets completely dry with paper towels before coating helps the flour mixture stick much better and creates a crispier final result.
Step 4. My grandmother always taught me to press the coating gently but firmly onto each fillet—this ensures the coconut mixture stays put during cooking and creates that perfect golden crust.
Step 5. I heat olive oil in a large skillet over medium-high heat and sear each coated fillet for 2-3 minutes per side until golden, which gives the coating a head start on crisping.
Step 6. My family prefers when I transfer the seared fish to the prepared baking sheet and finish it in the oven for 5-7 minutes—this technique keeps the coating crispy while ensuring the fish cooks through perfectly.
Step 7. While the fish bakes, I prepare the mango salsa by gently combining all the fresh ingredients in a bowl, being careful not to mash the delicate mango pieces.
Step 8. I recommend letting the cooked fish rest for 2-3 minutes before serving—this helps the juices redistribute and makes the fish even more tender and flavorful.
How to Store & Reheat
I usually store any leftover coconut crusted fish and mango salsa separately in airtight containers in the refrigerator, where they stay fresh for up to 3 days. The fish coating may soften slightly, but the flavors remain delicious.
For reheating, I’ve found the best method is placing the fish on a baking sheet in a 350°F oven for about 8-10 minutes until warmed through. This helps restore some of the crispiness better than the microwave, though microwaving for 30-60 seconds works when you’re in a hurry.
The mango salsa is actually best served fresh and doesn’t reheat well—but it’s perfect as a topping the next day on dishes like Banana Bread toast for a sweet-savory twist, but it stays vibrant and flavorful in the fridge for 2-3 days. I don’t recommend freezing this dish since the coconut coating and fresh salsa lose their ideal textures when thawed.
Coconut Crusted Fish with Mango Salsa
Golden coconut-crusted fish fillets paired with a vibrant mango salsa. Crispy, tender, and packed with tropical flavor—perfect for weeknights or impressing guests.
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Set up three shallow bowls: one with flour, garlic powder, paprika, salt, and pepper; one with beaten eggs; one with coconut and breadcrumbs.
Dredge fish fillets in flour mixture, then egg, then coconut-breadcrumb mixture, pressing gently.
Heat olive oil in a large skillet over medium-high heat.
Cook fish 2–3 minutes per side until golden, then transfer to baking sheet.
Bake for 5–7 minutes until fish flakes easily with a fork.
While fish bakes, mix mango, onion, bell pepper, jalapeño, lime juice, cilantro, and salt in a bowl.
Let fish rest briefly, then serve hot topped with mango salsa.
Notes
For maximum flavor and texture, use ripe mango, fresh lime juice, and lightly toasted coconut. Serve fish hot with salsa and your choice of side.
What to Serve with Coconut Crusted Fish with Mango Salsa
Coconut Rice: The subtle coconut flavor in the rice perfectly complements the fish coating while providing a hearty base that soaks up any extra mango salsa.
Grilled Asparagus: The slightly charred, crisp-tender asparagus adds a wonderful contrast to the tropical flavors and provides a beautiful green color on the plate.
Quinoa Pilaf: This protein-packed grain adds nutty flavor and fluffy texture that balances the richness of the coconut crust beautifully.
Mixed Green Salad: or a Fresh Garden Salad: A citrusy dressing cuts through the richness of the fish while adding fresh, crisp elements to the meal.
Roasted Sweet Potatoes: The natural sweetness pairs wonderfully with the tropical mango salsa, creating a harmonious flavor profile throughout the entire plate.
Steamed Jasmine Rice: In my kitchen, I often serve this with fragrant jasmine rice that absorbs the delicious juices from both the fish and salsa.
FAQs
How many calories are in coconut crusted fish with mango salsa?
Each serving contains approximately 350-400 calories, making it a nutritious and satisfying meal that’s high in lean protein and healthy fats from the coconut.
Is coconut crusted fish with mango salsa healthy?
Yes, this dish is quite healthy since the fish is baked rather than fried, providing excellent protein while the mango salsa adds vitamins and fiber with minimal calories.
Can I use frozen fish fillets for this recipe?
I recommend thawing frozen fish completely and patting it very dry before coating—excess moisture can prevent the coconut crust from adhering properly and staying crispy.
What can I substitute for mango in the salsa?
You can substitute diced pineapple, peach, or even diced tomatoes if mango isn’t available, though each will create a slightly different flavor profile in your salsa.
