Description
A delicious recipe for Tropical Coconut-Crusted Fish served with a refreshing mango salsa.
Ingredients
Scale
- 1 pound white fish fillets (such as tilapia or cod)
- 1 cup unsweetened shredded coconut
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1 tablespoon coconut oil (for frying)
- 1 ripe mango, diced
- 1/2 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
Instructions
- Begin by preparing the mango salsa. In a medium bowl, combine the diced mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and a pinch of salt. Mix well and set aside to let the flavors meld.
- In a shallow dish, mix together the shredded coconut, panko breadcrumbs, garlic powder, salt, and black pepper.
- In another shallow dish, beat the eggs until well combined.
- Dip each fish fillet into the egg mixture, allowing any excess to drip off, then coat it in the coconut-panko mixture, pressing gently to adhere.
- Heat the coconut oil in a large skillet over medium heat. Once hot, add the coated fish fillets and cook for about 4-5 minutes on each side, or until golden brown and cooked through.
- Remove the fish from the skillet and place it on a paper towel-lined plate to absorb any excess oil.
- Serve the coconut-crusted fish hot, topped with the fresh mango salsa.
Notes
- For a spicier salsa, leave some seeds in the jalapeño or add a pinch of cayenne pepper.
- Substitute the white fish with shrimp or chicken for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 1 fillet with salsa
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg