Description
This Coconut Crusted Fish With Mango Salsa is a delightful tropical-inspired dish that’s quick, healthy, and bursting with flavor. Tender, flaky fish is coated in a crisp coconut crust and topped with a vibrant, fresh mango salsa for a truly scrumptious meal.
Ingredients
– 4 white fish fillets (such as tilapia or cod)
– 1 cup unsweetened shredded coconut
– 1 tablespoon olive oil
– 1 ripe mango, diced
– 1/2 red onion, finely chopped
– 1/4 cup chopped fresh cilantro
– 1 lime, juiced
– Salt and pepper to taste
Instructions
1. – Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. – Pat the fish fillets dry and season both sides with salt and pepper.
3. – Place the shredded coconut in a shallow bowl. Gently press each fish fillet into the coconut, coating both sides.
4. – Heat the olive oil in a large skillet over medium-high heat. Add the coconut-crusted fish and cook for 2-3 minutes per side until golden brown.
5. – Transfer the fish to the prepared baking sheet and bake for 8-10 minutes, until fish flakes easily with a fork.
6. – Meanwhile, in a medium bowl, combine the diced mango, red onion, cilantro, and lime juice. Season with salt and pepper to taste.
7. – Serve the coconut crusted fish immediately, topped with the fresh mango salsa.
Notes
For extra crispiness, you can also broil the fish for 1-2 minutes after baking. Adjust cooking times as needed based on the thickness of your fish fillets. The mango salsa can be made ahead of time and refrigerated until ready to serve.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: American, Caribbean