Coconut Crusted Fish with Mango Salsa
Golden, crispy fish meets juicy tropical mango salsa in this bright and breezy dinner idea!
If you’re craving something fresh, zesty, and just a little exotic, this Coconut Crusted Fish with Mango Salsa is about to become your new weeknight favorite. Flaky white fish is coated in a crunchy blend of shredded coconut and panko, then pan-fried to golden perfection. Paired with a juicy mango salsa bursting with lime, jalapeño, and red onion—it’s a tropical vacation on a plate!
Perfect for a light dinner, a sunny lunch, or impressing guests without breaking a sweat!
Ingredients (Serves 4)
For the Coconut Crusted Fish:
- 4 fish fillets (tilapia, cod, or any white flaky fish)
- 1 cup unsweetened shredded coconut
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt & pepper, to taste
- 2 eggs, beaten
- 1 tbsp coconut oil, for frying
For the Mango Salsa:
- 1 ripe mango, diced
- 1/2 red onion, finely chopped
- 1 jalapeño, seeded and minced
- Juice of 1 lime
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Calories: ~350 kcal per serving
Instructions
1. Make the Mango Salsa
In a medium bowl, combine:
- Diced mango
- Chopped red onion
- Minced jalapeño
- Freshly squeezed lime juice
- A pinch of salt
Mix well and let it sit while you cook the fish—this gives the flavors time to meld into tropical magic.
2. Prep the Fish
In a shallow dish, stir together:
- Shredded coconut
- Panko breadcrumbs
- Garlic powder
- Onion powder
- Salt & pepper
In a second dish, beat the eggs.
Dip each fish fillet into the egg mixture, then dredge it in the coconut-panko mix. Press gently to make sure the crust sticks.
3. Pan-Fry to Golden Perfection
Heat coconut oil in a large skillet over medium heat.
Once hot, cook the coated fish for 4–5 minutes per side, or until golden brown and cooked through. The crust should be crispy, and the fish should flake easily with a fork.
4. Plate and Serve
Place the fish on plates and spoon the mango salsa on top or alongside.
Garnish with a handful of fresh cilantro, and serve immediately while the fish is hot and crunchy!
Serving Ideas
- Pair with coconut rice or a light arugula salad
- Add lime wedges on the side for an extra zing
- Serve in lettuce cups or tacos for a fun twist!
Why You’ll Love It
- Crunchy, sweet, and savory all in one bite
- Comes together in just 25 minutes
- Naturally dairy-free and packed with flavor
- That mango salsa? You’ll want to eat it with a spoon!
