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Tropical Coconut Crusted Fish with Mango Salsa

Delicious Tropical Coconut Crusted Fish with Mango Salsa

Indulge in the flavors of the tropics with this Tropical Coconut Crusted Fish with Mango Salsa, a delightful gluten-free dish perfect for dinner.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: Seafood, Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish Coating
  • 4 fillets White Fish Choose firm and fresh fillets for the best texture.
  • 1 cup Unsweetened Shredded Coconut Sweetened coconut is an option for a sweeter dish.
  • 1 cup Panko Breadcrumbs Swap with gluten-free breadcrumbs for a gluten-free option.
  • ½ cup Almond Flour Coconut flour can be used as a substitute.
  • 2 large Eggs For a vegan alternative, consider using a flax or chia egg.
For the Seasoning
  • 1 teaspoon Garlic Powder Fresh garlic is a great alternative for an extra punch.
  • 1 teaspoon Smoked Paprika Regular paprika or cayenne will work for different flavor notes.
  • 1 teaspoon Sea Salt Feel free to adjust depending on your taste preference.
For the Mango Salsa
  • 1 large Fresh Mango Feel free to substitute with thawed frozen mango for convenience.
  • ½ cup Red Onion Shallots can be used for a milder flavor.
  • 1 small Jalapeño Adjust the quantity based on your spice tolerance.
  • ¼ cup Cilantro Parsley can be used if you’re not a cilantro fan.
  • 1 lime Lime Juice Fresh lime juice is always best.

Equipment

  • Baking Sheet
  • Parchment paper
  • Shallow dishes
  • Mixing bowl
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 425°F (220°C).
  2. Line a baking sheet with parchment paper and lightly spray it with olive oil.
  3. Set up three shallow dishes: one with almond flour, one with beaten eggs, and one with a mixture of shredded coconut, panko, garlic powder, smoked paprika, and sea salt.
  4. Pat the fish fillets dry and dredge in almond flour, then dip in beaten eggs.
  5. Coat the fish with the coconut mixture and press firmly to adhere.
  6. Arrange the coated fish on the baking sheet and lightly spray with olive oil.
  7. Bake for 16-18 minutes, flipping halfway through to ensure even cooking.
  8. While the fish is baking, chop the mango, red onion, jalapeño, and cilantro. Combine in a bowl with lime juice and chill.
  9. Serve the baked fish topped with mango salsa and garnish with cilantro and lime wedges.

Nutrition

Serving: 1filletCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 400mgPotassium: 700mgFiber: 4gSugar: 8gVitamin A: 400IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

Pat the fish dry before breading and press the coconut mixture firmly for a great texture.

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