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Coconut Crusted Fish With Mango Salsa

Crispy Coconut Crusted Fish With Mango Salsa Bliss

Enjoy a Coconut Crusted Fish With Mango Salsa that’s quick, gluten-free, and a delightful escape to tropical paradise.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 2 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 4 fillets White Fish e.g., salmon or mahi-mahi
  • 1 cup Unsweetened Shredded Coconut
  • 1/2 cup All-Purpose Flour or gluten-free panko
  • 2 large Eggs beaten
For the Mango Salsa
  • 1 large Ripe Mango diced
  • 1/4 cup Red Onion chopped
  • 1 whole Jalapeño minced
  • 1/4 cup Fresh Cilantro chopped
  • 1 tablespoon Lime Juice freshly squeezed
  • to taste Salt
  • to taste Pepper

Equipment

  • Oven
  • baking sheet
  • parchment paper
  • Shallow Bowl
  • mixing bowl

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Combine unsweetened shredded coconut with a pinch of salt in a shallow bowl.
  3. Dip fish fillets into beaten eggs, then dredge in the coconut mixture until well coated.
  4. Place coated fish on the baking sheet and bake for 12–15 minutes until cooked through and golden.
  5. Mix diced mango, chopped red onion, minced jalapeño, and fresh cilantro in a bowl. Add lime juice and season.
  6. Serve the baked fish, topped with the mango salsa.

Nutrition

Serving: 1fillet with salsaCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 200mgPotassium: 600mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

Double-dip fish in egg for extra crunch and prepare the salsa a day in advance for best flavor.

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