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Tropical Coconut Crusted Fish with Mango Salsa

Tropical Coconut Crusted Fish with Mango Salsa

Enjoy this Tropical Coconut Crusted Fish with Mango Salsa, a delicious fusion of flavors perfect for a tropical meal.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course main
Cuisine tropical
Servings 4 fillets
Calories 300 kcal

Equipment

  • baking sheet
  • parchment paper
  • shallow dishes

Ingredients
  

Fish and Coating

  • 1.5 lbs white fish fillets (cod, halibut, or tilapia)
  • 1 cup unsweetened shredded coconut
  • 0.5 cup panko breadcrumbs
  • 2 beaten eggs
  • 0.5 cup almond or coconut flour

Salsa

  • 1 ripe mango (diced)
  • 0.5 red bell pepper (finely chopped)
  • 1 lime Juice
  • seasonings: garlic powder, smoked paprika, sea salt

Instructions
 

Preparation

  • Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of coconut, panko breadcrumbs, garlic powder, smoked paprika, and sea salt.
  • Pat the fish dry and coat each fillet first in flour, then egg, followed by the coconut mixture.
  • Place coated fillets on the baking sheet and lightly spray with olive oil. Bake for 16–18 minutes until golden brown.
  • While fish bakes, combine diced mango, red bell pepper, lime juice, cilantro, salt, and pepper in a mixing bowl to make salsa.
  • Serve baked fish topped with mango salsa.

Nutrition

Serving: 1fillet (150g)Calories: 300kcalCarbohydrates: 28gProtein: 20gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 9gCholesterol: 180mgSodium: 450mgFiber: 3gSugar: 4g
Keyword baked fish, Coconut Crusted Fish, Coconut Fish, Mango Salsa, seafood recipe, Tropical Fish
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