Description
Tropical Coconut Crusted Fish with Mango Salsa is a deliciously vibrant dish that transports you to sandy beaches with every bite. The flaky fish is coated in a crunchy coconut crust and served alongside a refreshing mango salsa, creating a perfect harmony of flavors. Easy to prepare, this dish is ideal for weeknight dinners or special gatherings, sure to impress your guests while delivering a taste of the tropics right at home.
Ingredients
Scale
- 4 fish fillets (cod or tilapia)
- 1 cup unsweetened shredded coconut
- 1 cup panko breadcrumbs
- 2 large eggs, whisked
- 2 ripe mangoes, diced
- Juice of 2 limes
- ¼ cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Rinse fish fillets under cold water and pat dry; season with salt and pepper.
- In one bowl, whisk eggs until frothy. In another bowl, combine shredded coconut and panko breadcrumbs.
- Dip each fillet into the egg mixture, then press into the coconut-panko mixture until well coated.
- Place coated fillets on the baking sheet and bake for 15-20 minutes or until golden brown.
- While fish bakes, prepare mango salsa by mixing diced mangoes, lime juice, cilantro, salt, and pepper in a bowl.
- Serve baked fish hot topped with mango salsa.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 fillet with salsa (150g)
- Calories: 360
- Sugar: 10g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 150mg