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.