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Fresh mango salsa with diced mango red onion bell pepper and cilantro

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Fusion, Tropical
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

  • 4 white fish fillets tilapia, cod, or snapper
  • 1 cup unsweetened shredded coconut
  • 1 cup breadcrumbs panko or regular
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • Salt to taste
  • Pepper to taste
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 2 tbsp olive oil
  • 1 ripe mango diced
  • 1/2 red onion finely chopped
  • 1/2 red bell pepper diced
  • 1 jalapeño seeded and minced (optional)
  • 1 lime juiced
  • 1/4 cup fresh cilantro chopped

Equipment

  • baking sheet
  • parchment paper
  • Shallow bowls
  • large skillet
  • mixing bowl
  • cutting board

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Set up three shallow bowls: one with flour, garlic powder, paprika, salt, and pepper; one with beaten eggs; one with coconut and breadcrumbs.
  3. Dredge fish fillets in flour mixture, then egg, then coconut-breadcrumb mixture, pressing gently.
  4. Heat olive oil in a large skillet over medium-high heat.
  5. Cook fish 2–3 minutes per side until golden, then transfer to baking sheet.
  6. Bake for 5–7 minutes until fish flakes easily with a fork.
  7. While fish bakes, mix mango, onion, bell pepper, jalapeño, lime juice, cilantro, and salt in a bowl.
  8. 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.