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–+ servings
Coconut Crusted Fish with Mango Salsa

Coconut Crusted Fish with Mango Salsa for a Tropical Feast

Experience tropical flavors with Coconut Crusted Fish and Mango Salsa, a healthy and gluten-free delicacy.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Caribbean, Tropical
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 4 fillets White Fish (Cod or Tilapia) Fresh or thawed frozen works wonderfully.
  • 2 large Eggs Can substitute with Greek yogurt if needed.
  • 1 cup Panko Breadcrumbs Can use more shredded coconut for added flavor.
  • 1 cup Shredded Coconut Unsweetened is best for balanced flavor.
For the Mango Salsa
  • 1 large Mango Ripe mango is ideal; can swap with pineapple.
  • 0.25 cup Cilantro Parsley can be used as an alternative.
  • 1 Juice Lime Fresh is preferable, but bottled works.
  • to taste Salt and Pepper

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Shallow Bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Pat the white fish fillets dry with paper towels and season both sides with salt and pepper.
  3. Whisk the eggs in a shallow bowl and dip each fish fillet into the egg, then coat with a mixture of shredded coconut and panko breadcrumbs.
  4. Place the coated fish on the lined baking sheet and bake for 12–15 minutes, or until golden brown.
  5. While the fish bakes, prepare the mango salsa by dicing the mango and mixing it with lime juice, cilantro, salt, and pepper.
  6. Once cooked, let the fish rest briefly, then serve with the mango salsa and lime wedges.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 300mgPotassium: 600mgFiber: 3gSugar: 8gVitamin A: 200IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in the oven for the best texture.

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