If you’re craving a light, vibrant seafood dish that transports you straight to a tropical paradise, this Tropical Coconut Crusted Fish with Mango Salsa is the recipe you need. The crispy coconut-crusted fish pairs perfectly with the fresh, tangy mango salsa, making every bite a burst of flavor. It’s simple to prepare, healthy, and guaranteed to impress whether you’re serving it for dinner or at a special gathering.

coconut crusted fish

Why You’ll Love This Recipe

This dish combines the best of both worlds: the crispy, golden coconut crust on the fish and the bright, refreshing mango salsa that adds a burst of sweetness and acidity. The fish stays tender inside while being perfectly crispy on the outside, and the salsa brings a tropical, citrusy touch that’s perfect for any season. It’s an easy-to-make meal that’s both satisfying and healthy, ideal for those looking to enjoy seafood with a fresh twist.

Ingredients

For the coconut-crusted fish:

1½ lbs white fish fillets (like cod, halibut, or tilapia)
1 cup unsweetened shredded coconut
½ cup panko breadcrumbs (gluten-free if desired)
2 eggs, beaten
½ cup almond flour or coconut flour
½ tsp garlic powder
½ tsp smoked paprika
½ tsp sea salt
Olive oil spray or drizzle

For the mango salsa:

1 ripe mango, diced
½ red bell pepper, finely chopped
¼ red onion, finely chopped
2 tbsp fresh cilantro, chopped
Juice of 1 lime
Salt and pepper, to taste
Optional: 1 small jalapeño, minced (for heat)

Tip: you’ll find the full list of ingredients and measurements in the recipe card below.

Directions

Preheat and Prep: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray it with olive oil.
Set Up Dredging Stations: Place almond or coconut flour in one shallow dish, beaten eggs in another, and a mixture of shredded coconut, panko breadcrumbs, garlic powder, paprika, and salt in a third.
Bread the Fish: Pat the fish fillets dry. Dip each fillet first into the flour, then into the beaten egg, and finally press it into the coconut mixture to coat evenly.
Bake: Place the breaded fillets on the baking sheet. Lightly spray the tops with olive oil and bake for 16–18 minutes, flipping halfway, until the fish is golden brown and cooked through.
Make the Mango Salsa: While the fish bakes, prepare the mango salsa. In a bowl, combine the diced mango, red bell pepper, red onion, cilantro, and lime juice. Season with salt and pepper to taste. If you like heat, add the minced jalapeño. Stir and refrigerate until ready to serve.
Plate and Enjoy: Once the fish is done, plate it and top with a generous spoonful of mango salsa. Garnish with extra cilantro if desired, and enjoy!

Serving and Timing

Serving Size: Serves 4
Prep Time: 15 minutes
Cook Time: 16–18 minutes
Total Time: 33 minutes

Variations

Feel free to switch up the fish according to what’s available to you. If you prefer a spicier mango salsa, add more jalapeño or a pinch of chili flakes. You can also add avocado to the salsa for extra creaminess or use a mix of different herbs, such as mint, for a unique twist.

Storage/Heating

For leftovers, store the coconut-crusted fish and mango salsa separately in airtight containers. The fish will keep in the fridge for up to 2 days, but for best results, it’s best enjoyed fresh. Reheat the fish in a 350°F (175°C) oven for about 10 minutes to keep it crispy. The salsa can be stored in the fridge for up to 2 days as well.

FAQ

Can I use frozen fish fillets?

Yes, frozen fish fillets work as well. Just make sure to thaw them thoroughly before breading and baking.

Can I use a different type of breading?

Yes, you can use gluten-free breadcrumbs or even crushed cornflakes for a different texture and flavor.

What other fruits can I use in the salsa?

Try substituting the mango with pineapple, papaya, or even peaches for a sweet twist on the salsa.

Can I make this recipe without eggs?

Yes, you can replace the eggs with a plant-based option like aquafaba (chickpea brine) or a flaxseed egg.

Can I make the mango salsa ahead of time?

Yes, the salsa can be made up to 24 hours in advance. Just keep it refrigerated until you’re ready to serve.

How can I add more spice to the fish?

For a spicier coconut crust, mix chili powder, cayenne pepper, or paprika into the coconut breading mixture.

Can I pan-fry the fish instead of baking it?

Yes, you can pan-fry the fish in a little oil over medium heat for 3-4 minutes per side until crispy and cooked through.

Can I use a different oil for cooking?

Sure, you can use avocado oil or coconut oil for a different flavor, or any neutral cooking oil you prefer.

What can I serve this dish with?

Serve this dish with a side of steamed rice, quinoa, or a simple green salad for a light and refreshing meal.

Can I make this dish vegan?

To make it vegan, use a plant-based fish alternative and replace the eggs with a flaxseed or chia egg.

Conclusion

Tropical Coconut Crusted Fish with Mango Salsa is the ultimate light and flavorful dish that brings the tropics straight to your table. It’s quick to prepare, healthy, and bursting with vibrant flavors. Whether you’re making it for a weeknight dinner or impressing guests at a gathering, this dish is sure to become a favorite. Try it today and enjoy the perfect balance of crispy fish and fresh, tangy salsa!