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Fresh mango salsa with cilantro red onion and lime for coconut crusted fish

Coconut Crusted Fish with Mango Salsa

Crispy coconut-baked white fish topped with fresh mango salsa—a vibrant, tropical dish perfect for quick dinners or summer entertaining.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb white fish fillets cod or tilapia
  • 1 cup unsweetened shredded coconut
  • 1/2 cup panko breadcrumbs
  • 2 large eggs
  • 1 ripe mango diced
  • 2 tbsp fresh lime juice
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh cilantro chopped
  • Salt and pepper to taste

Equipment

  • baking sheet
  • parchment paper
  • mixing bowls
  • Shallow bowl

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a bowl, mix shredded coconut and panko breadcrumbs with salt and pepper.
  3. Beat eggs in a shallow bowl.
  4. Pat fish fillets dry. Dip into eggs, then press into coconut-panko mixture until well coated.
  5. Place coated fillets on prepared baking sheet.
  6. Bake for 12–15 minutes, until golden brown and fish flakes easily.
  7. Meanwhile, combine mango, red onion, cilantro, lime juice, salt, and pepper in a bowl. Toss gently.
  8. Serve baked fish hot with mango salsa. Garnish with lime wedges if desired.

Notes

Use fresh, ripe mango and press coating firmly onto fish for best results. Cover loosely with foil if coconut browns too quickly during baking.