Description
Coconut Crusted Fish with Mango Salsa is a tropical delight that transforms any meal into a festive occasion. With tender white fish enveloped in a crispy coconut crust and topped with a refreshing mango salsa, this dish is bursting with flavor and texture. Perfect for summer gatherings or cozy dinners, it’s sure to impress family and friends alike. Follow this easy recipe to enjoy an unforgettable dining experience that tantalizes your taste buds.
Ingredients
Scale
- 1 lb white fish fillets (cod or tilapia)
- 1 cup unsweetened shredded coconut
- 2 large eggs (beaten)
- 1/2 cup all-purpose flour
- 1 ripe mango (diced)
- 1/4 cup red onion (finely chopped)
- 1/4 cup fresh cilantro (chopped)
- 2 tbsp lime juice
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pat dry the fish fillets to ensure crispiness.
- Set up three bowls: one with flour seasoned with salt and pepper, one with beaten eggs, and one with shredded coconut.
- Dredge the fish in flour, dip in egg, then coat thoroughly in coconut.
- Place the coated fish on the baking sheet and bake for 15-20 minutes until golden brown.
- While baking, combine diced mango, red onion, cilantro, and lime juice in a bowl for salsa.
- Serve hot fish topped generously with mango salsa.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 150mg
Keywords: - For added spice, mix diced jalapeños into your mango salsa. - Try using salmon or different fish varieties for unique flavors.