Crispy Coconut Crusted Fish with Refreshing Mango Salsa

This Coconut Crusted Fish with Mango Salsa is a delightful dish that transports you to sun-soaked beaches with every bite.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 pieces

Course: Dinner

Cuisine: Tropical

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Fish

4 fillets Fish Fillets Can use frozen fish; thaw overnight before cooking.
1 large Egg Can use Greek yogurt in place of egg if desired.

For the Coconut Coating

1 cup Shredded Coconut Toast for extra flavor if desired.

For the Salsa

1 medium Mango Any tropical fruit (like pineapple) can work.
1/4 cup Red Onion Can use shallots for a less pungent flavor.
2 tablespoons Cilantro Parsley can be used for a milder taste.
1 tablespoon Lime Juice Fresh lime juice highly preferred for flavor.

Equipment

Oven
Baking Sheet
medium bowl
knife
cutting board
Paper towels

Method

Instructions

Preheat your oven to 375°F (190°C) and pat the fish fillets dry with paper towels.
In a medium bowl, combine the shredded coconut with either a beaten egg or Greek yogurt.
Dip each fish fillet into the coconut coating, pressing to ensure it adheres well.
Place the coated fish on a lined baking sheet and bake for 12-15 minutes.
Prepare the mango salsa by dicing the mango and combining it with red onion, cilantro, and lime juice.
Serve the cooked fish topped with mango salsa, garnished with lime wedges or cilantro leaves.

Nutrition

Serving: 1filletCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 250mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 30mgIron: 1mg

Notes

Ensure fish fillets are thoroughly dried before coating for crispiness. Bake on parchment paper for extra crunch. Various fish and tropical fruits can be used for variations.

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