Description
Coconut Crusted Fish with Mango Salsa is a vibrant and flavorful dish featuring crispy, golden fish fillets coated with a coconut and breadcrumb crust, baked to perfection and served with a fresh, zesty mango salsa. This recipe is perfect for a light yet satisfying meal that bursts with tropical flavors and a hint of spice.
Ingredients
Scale
Fish and Coating
- 4 skinless flounder or cod fillets, or white fish of choice
- 1 large egg
- 1/2 cup breadcrumbs, regular or gluten-free
- 1/2 cup unsweetened finely shredded coconut
- 1/2 tsp salt
- 1/2 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1/4 tsp black pepper
- Olive oil, to drizzle
Mango Salsa
- 1 cup chopped cherry tomatoes
- 1 large mango, cubed
- 1/4 purple onion, diced
- 1 jalapeno, deseeded and diced
- Juice from 1/2 a lime
- 1/4 tsp salt
- Handful of cilantro
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it reaches the ideal temperature for baking the fish.
- Prepare Coating Mixture: In a shallow plate, combine breadcrumbs, unsweetened shredded coconut, salt, cumin, paprika, garlic powder, and black pepper. Mix well to create an even coating blend.
- Prepare Egg Wash and Coat Fish: In a separate bowl, whisk the egg thoroughly. Dip each fish fillet into the egg wash, coating it completely.
- Coat Fish with Dry Mixture: After dipping in egg, press each fillet into the breadcrumb and coconut mixture to fully coat both sides. Place the coated fish onto a baking sheet lined with parchment paper.
- Drizzle and Bake: Lightly drizzle olive oil over each coated fillet. Bake the fish in the preheated oven for 15 minutes, or until the crust is golden and the fish flakes easily with a fork.
- Prepare Mango Salsa: While the fish is baking, combine chopped cherry tomatoes, cubed mango, diced purple onion, diced jalapeno (without seeds), lime juice, salt, and cilantro in a bowl. Toss gently to combine.
- Serve: Once the fish is baked, serve immediately topped with the fresh mango salsa alongside your preferred side dishes.
Notes
- For a gluten-free version, substitute regular breadcrumbs with gluten-free breadcrumbs.
- If you prefer a spicier salsa, keep the jalapeno seeds or add extra jalapeno.
- Use firm white fish like cod or flounder for the best texture and to hold the crust well.
- Ensure fish fillets are dry before dipping in egg to help the coating adhere better.
- Serve immediately after baking to maintain crispiness of the crust.
- You can substitute lime juice with lemon juice if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg
