Tropical Coconut Crusted Fish with Mango Salsa
Tropical Coconut Crusted Fish with Mango Salsa is a delightful dish that captures the essence of a beach vacation in every bite. This recipe features tender white fish coated in a crunchy coconut and panko crust, paired with a vibrant mango salsa that offers a sweet and tangy contrast. Perfect for summer gatherings or cozy family dinners, this dish is as visually appealing as it is delicious, making it sure to impress anyone at your table.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 4 (6 oz) white fish fillets (cod or tilapia)
- 1 cup unsweetened shredded coconut
- 1 cup panko breadcrumbs
- 2 large eggs
- 1 ripe mango, diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In one bowl, whisk together the eggs until frothy. In a separate bowl, mix equal parts coconut and panko breadcrumbs.
- Dip each fish fillet into the egg mixture, then coat thoroughly with the coconut-panko blend.
- Place the coated fillets on the prepared baking sheet and bake for 15-20 minutes until golden brown and cooked through.
- While the fish bakes, combine diced mango, red onion, cilantro, and lime juice in a bowl to make the salsa.
- Serve the baked fish topped with generous portions of mango salsa.
Nutrition
- Serving Size: 1 fish fillet with salsa (approximately 200g)
- Calories: 390
- Sugar: 8g
- Sodium: 360mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg
Keywords: - For added flavor, marinate the fish in lime juice for 30 minutes before coating. - Substitute shrimp or chicken if desired; adjust cooking times accordingly. - Experiment with different fruits in the salsa like pineapple or papaya for variety.