Coconut Crusted Fish with Mango Salsa Recipe

I can’t wait to share this Coconut Crusted Fish with Mango Salsa Recipe with you because it’s one of those dishes that totally brightens up any meal. The crunchy, subtly sweet coconut crust pairs perfectly with the juicy, zesty mango salsa, making every bite a refreshing party for your taste buds. It’s light, flavorful, and just a bit different—perfect for those moments when you want to impress without spending hours in the kitchen.

Whether you’re whipping this up for a casual weeknight dinner or serving it at a weekend get-together, this Coconut Crusted Fish with Mango Salsa Recipe hits all the right notes. Trust me, the combination of crispy fish and vibrant salsa will have everyone asking for seconds—and maybe even thirds!

this …

Ingredients & Why They Work

Getting the right mix of ingredients really makes this Coconut Crusted Fish with Mango Salsa Recipe shine. Each element has a purpose, whether it’s building texture, adding zing, or balancing sweetness. Here’s a quick rundown to help you shop smart.

• Flounder or cod fillets: These white fish are mild and flaky, the perfect canvas for the crunchy coconut coating.
• Egg: Acts as glue to hold the crust on the fish without overpowering flavor or texture.
• Breadcrumbs: Contribute crispiness and structure to the crust; you can swap for gluten-free if needed.
• Unsweetened shredded coconut: Adds tropical sweetness and crunch—try to find finely shredded for even coating.
• Spices (salt, cumin, paprika, garlic powder, black pepper): These build a warm, savory base to the crust that complements the fresh salsa.
• Olive oil: A drizzle helps the crust crisp up in the oven without becoming greasy.
• Cherry tomatoes, mango, purple onion, jalapeno, lime juice, cilantro: Fresh and vibrant, these make the mango salsa pop with bright flavor and a hint of heat.

Tweak to Your Taste

I like to play around with this recipe depending on the season or my mood. You can easily adjust the heat of the salsa or swap the fish to match what’s fresh or available to you. Making it your own is part of the fun here!

• Spice it up: If you love heat, I sometimes leave the jalapeño seeds in or add a pinch of cayenne to the crust for a little extra kick.
• Fish swap: I’ve also made this with salmon or tilapia—just keep an eye on cooking time since thickness varies.
• Make it gluten-free: Using gluten-free breadcrumbs lets everyone enjoy this dish without missing out on texture.
• Extra zing: A splash of fresh lime zest in the crust can add a lovely zing that pairs great with the mango salsa.

Step-by-Step: How I Make Coconut Crusted Fish with Mango Salsa Recipe

Step 1: Prep Your Oven and Coating

First, preheat your oven to 400°F (about 200°C). While it warms up, get your breadcrumb, coconut, and spice mix ready on a shallow plate. This makes the breading step super quick and mess-free. Whisk an egg in a separate bowl—this is what helps the crust stick to the fish.

Step 2: Coat the Fish

Take each fish fillet and dip it into the whisked egg, making sure it’s nicely coated on all sides. Then press each piece into your coconut and breadcrumb mixture, coating evenly. I find this step pretty fun and satisfying – plus, it’s key to that crispy crust you’re after. Place the coated fillets on a parchment-lined baking sheet so they don’t stick or fall apart.

Step 3: Drizzle and Bake

Drizzle a bit of olive oil over each fillet to help them crisp up beautifully while baking. Pop the tray into the oven and bake for about 15 minutes—just enough time for that crust to turn golden and the fish inside to cook through. Remember, thicker fillets might need a few more minutes, so keep an eye on them and test for flakiness with a fork.

Step 4: Prepare the Mango Salsa

While your fish is baking, toss together the mango salsa ingredients in a bowl: juicy chopped mango, sweet cherry tomatoes, crunchy onion, mild jalapeño, fresh lime juice, salt, and cilantro. This fresh salsa really brings the dish to life, so taste and adjust seasoning if you want more lime or salt before serving.

Step 5: Serve and Enjoy

Once your fish is golden and flaky, serve it straight off the baking sheet topped generously with your mango salsa. The contrast of warm crisp fish and cool salsa is lifesaving on a warm day or to brighten up any meal.

How to Serve Coconut Crusted Fish with Mango Salsa Recipe

Garnishes

I love finishing off this dish with a sprinkle of chopped fresh cilantro and a few lime wedges on the side. Sometimes I add a few thin slices of avocado for creaminess—it’s such a lovely contrast with the crunchy fish and bright salsa. A tiny drizzle of extra virgin olive oil over the salsa right before serving is another simple touch I use to make everything shimmer.

Side Dishes

For sides, I usually go with fluffy coconut rice or quinoa to keep the tropical theme going. A simple green salad with a citrus vinaigrette or some roasted veggies like asparagus or carrots works beautifully too. If you’re feeling indulgent, creamy mashed potatoes are surprisingly great alongside this fish.

Creative Ways to Present

When I’ve had friends over, I like serving the fish fillets on large platters lined with banana leaves or fresh kale for a festive, beachy vibe. You can even build little “taco” plates by flaking the fish and spooning the mango salsa into soft corn tortillas—a fun way to jazz things up for weekend brunch!

Make Ahead and Storage

Storing Leftovers

Leftover Coconut Crusted Fish with Mango Salsa tastes best kept separate. I usually store the fish and salsa in airtight containers in the fridge for up to 2 days. This way, the crust stays as crispy as possible, and the salsa keeps its fresh zing.

Freezing

I don’t recommend freezing the mango salsa because it loses texture and freshness, but the coated fish fillets freeze well before baking. Just flash freeze them on a tray, then transfer to a freezer bag. When you’re ready, bake straight from frozen, adding a few extra minutes to the cooking time.

Reheating

To reheat the fish without losing that crunch, I pop it in a preheated oven at 350°F for about 8-10 minutes. Microwave tends to make the coating soggy, so the oven is always my go-to. The mango salsa is best served fresh, so I make it anew if needed.

FAQs

Final Thoughts

This Coconut Crusted Fish with Mango Salsa Recipe is one of my go-to dishes when I want something that feels both special and effortless. The crispy, fragrant crust combined with that zingy, fresh salsa makes every bite memorable. I really think if you give this a try, it’ll quickly become a favorite in your kitchen like it has in mine—plus, it’s such a crowd-pleaser any time of year. So grab some fresh fish, a ripe mango, and let’s get cooking!

Print