Tropical Coconut-Crusted Fish with Mango Salsa Recipe
Introduction
Bring a taste of the tropics to your dinner table with this delightful coconut-crusted fish paired with fresh mango salsa. The crispy, golden crust and sweet, tangy salsa create a perfect balance of flavors that’s sure to impress.
Ingredients
- 4 fish fillets (such as tilapia or cod)
- 1 cup shredded coconut
- 1 ripe mango, diced
- 1 lime, juiced
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for frying) or cooking spray (for baking)
- Optional: 1 tablespoon chopped cilantro for salsa
Instructions
- Step 1: In a shallow dish, mix shredded coconut with chili powder, salt, and pepper. Pat the fish fillets dry, then press each fillet into the coconut mixture to coat both sides evenly.
- Step 2: To bake, preheat the oven to 400°F (200°C). Place the coated fish on a greased baking sheet and bake for 12-15 minutes until the fish is cooked through and the crust is golden. To fry, heat olive oil in a skillet over medium heat and cook the fish for 3-4 minutes per side until crispy and cooked through.
- Step 3: While the fish cooks, combine diced mango, lime juice, and chopped cilantro in a bowl. Mix gently to make the mango salsa.
- Step 4: Serve the coconut-crusted fish topped with a generous spoonful of fresh mango salsa.
Tips & Variations
- For extra crunch, toast the shredded coconut lightly before coating the fish.
- Swap mango for pineapple or papaya for a different tropical twist.
- Add a pinch of cayenne pepper to the coconut coating for heat.
- Use gluten-free breadcrumbs with the coconut for added texture if desired.
Storage
Store leftover fish in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven to maintain crispiness, or enjoy cold with fresh salsa. Prepare the mango salsa fresh each time for best flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen fish fillets for this recipe?
Yes, just make sure to thaw them completely and pat dry before coating with the coconut mixture for the best texture.
Is this recipe suitable for baking instead of frying?
Absolutely! Baking at 400°F (200°C) for about 12-15 minutes works great and is a lighter cooking option.
PrintTropical Coconut-Crusted Fish with Mango Salsa Recipe
Tropical Coconut-Crusted Fish with Mango Salsa is a vibrant and flavorful dish featuring crispy fish fillets coated in shredded coconut, paired with a fresh and zesty mango salsa that balances sweetness and tanginess. This recipe is perfect for a light yet satisfying meal with a tropical twist, combining crispy texture with fresh fruitiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Caribbean
Ingredients
Fish and Coating
- 4 fish fillets (such as tilapia, cod, or mahi-mahi), about 6 ounces each
- 1 cup shredded unsweetened coconut
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil (for frying) or as needed for baking
Mango Salsa
- 1 ripe mango, peeled and diced
- 1 small lime, juiced
- 1/4 cup red bell pepper, finely chopped
- 2 tablespoons red onion, finely chopped
- 1 small jalapeño, seeded and finely chopped (optional)
- 2 tablespoons fresh cilantro, chopped
- Salt to taste
Instructions
- Prepare the Coating: In a shallow dish, combine shredded coconut, paprika, ground cumin, salt, and black pepper. Place the flour in another shallow dish, and the beaten eggs in a third dish. This will create a three-step breading station for the fish.
- Coat the Fish: Pat the fish fillets dry with paper towels. Dredge each fillet first in the flour, shaking off any excess, then dip in the beaten eggs, and finally press firmly into the coconut mixture to coat evenly on both sides.
- Cook the Fish: You can either fry or bake the coconut-crusted fish. For frying, heat vegetable oil in a large skillet over medium heat. Once hot, add the fish fillets and cook for about 3-4 minutes per side until golden brown and cooked through. For baking, preheat the oven to 400°F (200°C). Place the coated fillets on a greased baking sheet and bake for 12-15 minutes, flipping halfway, until crispy and opaque.
- Make the Mango Salsa: While the fish is cooking, combine the diced mango, lime juice, red bell pepper, red onion, jalapeño (if using), cilantro, and a pinch of salt in a bowl. Mix well and let it sit for a few minutes for flavors to meld.
- Serve: Plate the cooked coconut-crusted fish fillets and top them generously with the fresh mango salsa. Serve immediately for the best texture and flavor.
Notes
- For a healthier version, baking the fish is recommended over frying.
- Adjust the spiciness of the mango salsa by adding or omitting jalapeño according to your preference.
- Use firm, white fish fillets that hold together well for best results.
- You can prepare the mango salsa ahead and refrigerate it for up to 2 hours for better melding of flavors.
- Ensure the shredded coconut is unsweetened to avoid excessive sweetness.
Keywords: coconut crusted fish, mango salsa, tropical fish recipe, easy fish dinner, baked coconut fish, fried fish fillets, Caribbean fish dish
