Description
Coconut Crusted Fish with Mango Salsa is a vibrant and flavorful dish that transports your taste buds to a tropical paradise. This recipe combines the crispy, golden crust of coconut-coated fish with the refreshing sweetness of mango salsa, creating a delightful contrast that’s perfect for summer gatherings or cozy family dinners. Made with fresh tilapia or cod, this dish is not only easy to prepare but also healthy, making it an ideal choice for seafood lovers. Serve it as a main course, in tacos, or on a bed of greens for an impressive and delicious meal that will leave your guests asking for more.
Ingredients
Scale
- 4 fillets of fresh fish (tilapia or cod)
- 1 cup shredded coconut
- 1/2 cup breadcrumbs
- 2 large eggs (beaten)
- 1/4 cup all-purpose flour
- 1 ripe mango (diced)
- 1/2 cup red onion (finely chopped)
- Juice of 1 lime
Instructions
- Preheat your skillet over medium heat.
- In a shallow dish, mix shredded coconut, breadcrumbs, salt, black pepper, garlic powder, and paprika.
- Set up dredging stations: place beaten eggs in one dish and flour in another.
- Coat each fish fillet in flour, dip in eggs, then press into the coconut mixture.
- Cook coated fillets in the skillet for 4-5 minutes per side until golden brown.
- For the mango salsa, combine diced mango, red onion, jalapeño, and lime juice in a bowl; season with salt.
- Serve warm topped with mango salsa.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 1 fillet with salsa (150g)
- Calories: 360
- Sugar: 8g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 120mg