Description

If you’re craving a light, flavorful seafood dish, this Tropical Coconut Crusted Fish with Mango Salsa is your go-to. The crispy, golden coconut crusted fish pairs beautifully with the fresh, tangy mango salsa, creating a tropical feast that’s both healthy and delicious. Perfect for dinner, special gatherings, or a fresh twist on your usual seafood dishes.

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)

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Instructions

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: In three shallow dishes, place almond flour, beaten eggs, and a mixture of shredded coconut, panko breadcrumbs, garlic powder, paprika, and salt.
Bread the Fish: Pat fish fillets dry. Dip each fillet first into the flour, then into the beaten egg, and finally coat it with the coconut mixture.
Bake: Place breaded fillets on the baking sheet, lightly spray the tops with olive oil, and bake for 16–18 minutes, flipping halfway through, until golden brown and cooked through.
Make the Mango Salsa: While the fish bakes, combine diced mango, red bell pepper, red onion, cilantro, and lime juice in a bowl. Season with salt and pepper. For heat, add minced jalapeño. Stir and refrigerate.
Plate and Enjoy: Once the fish is done, plate it and top with a spoonful of mango salsa. Garnish with extra cilantro if desired, and enjoy!

Notes

Store leftover fish and salsa separately in airtight containers. The fish will last for 2 days in the fridge, but it’s best enjoyed fresh. Reheat in the oven at 350°F (175°C) for about 10 minutes.
You can also freeze the coconut-crusted fish for up to 3 months; wrap it tightly to prevent freezer burn.
If you prefer a spicy salsa, feel free to add more jalapeño or chili flakes.

Prep Time: 15 minutes
Cook Time: 16-18 minutes
Category: Main Course
Method: Baking
Cuisine: troupical, seafood