Description
Coconut Crusted Fish with Mango Salsa is a vibrant and flavorful dish that brings the essence of tropical cuisine right to your table. This delightful recipe features tender fish fillets coated in a crispy, golden coconut and breadcrumb crust, perfectly complemented by a refreshing mango salsa. Whether you’re hosting a special gathering or preparing a quick weeknight dinner, this dish is sure to impress. With its bright flavors and appealing presentation, it’s perfect for family meals or entertaining guests. Quick to prepare and packed with nutrients, Coconut Crusted Fish with Mango Salsa offers a gourmet experience without the fuss.
Ingredients
Scale
- 4 skinless fish fillets (e.g., flounder or cod)
- 1 large egg
- 1/2 cup breadcrumbs (regular or gluten-free)
- 1/2 cup unsweetened finely shredded coconut
- 1 cup chopped cherry tomatoes
- 1 large mango (cubed)
- 1/4 purple onion (diced)
- Juice from 1/2 a lime
- Olive oil (for drizzling)
Instructions
- Preheat your oven to 400°F (200°C).
- In a shallow plate, combine breadcrumbs, coconut, salt, cumin, paprika, garlic powder, and black pepper.
- Whisk the egg in a mixing bowl. Dip each fish fillet into the egg mixture, then coat it in the breadcrumb mixture.
- Line a baking sheet with parchment paper and arrange the coated fillets on it. Drizzle olive oil over the fish.
- Bake for about 15 minutes until golden brown.
- While the fish bakes, mix together cherry tomatoes, mango, purple onion, lime juice, salt, and cilantro for the salsa.
- Serve warm topped with mango salsa.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg