Crispy coconut-crusted, baked fish fillets topped with a refreshing and sweet mango salsa will make you feel like you’re eating dinner on the beach!
You can use any white fish for this recipe. My favorites are halibut, cod, flounder, tilapia, and sea bass.
Coconut Crusted Fish Fillets with Mango Salsa
4
servings15
minutes15
minutes30
minutesIngredients
- Coconut Crusted Fish
1 lb 1 cod fillets (or any white fish of choice)
1 1 egg
1/2 cup 1/2 breadcrumbs, regular or gluten-free
1/2 cup 1/2 unsweetened finely shredded coconut
1 tsp 1 paprika
1 tsp 1 garlic powder
1/2 tsp 1/2 cumin
1/2 tsp 1/2 salt
1/4 tsp 1/4 black pepper
olive oil, to drizzle
lime wedges, for serving
- Mango Salsa
1 1 mango, cubed and diced
1/4 cup 1/4 red bell pepper, finely chopped
1/4 cup 1/4 red onion, diced
1 1 jalapeño pepper, diced
2 tbsp 2 fresh cilantro, coarsely chopped
1 tbsp 1 lime juice
1 tbsp 1 olive oil
1 tbsp 1 honey
salt, to taste
pepper, to taste
Directions
- Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In a shallow dish, combine breadcrumbs, coconut, paprika, garlic powder, cumin, salt and pepper. In a separate bowl, whisk egg.
- Rinse fish and pat dry with paper towels. Dip each piece of fish into the egg mixture, then into the crumb mixture, coating both sides. Press down gently so the topping sticks. Place fish onto lined baking sheet and repeat until all fish is coated.
- Drizzle olive oil over each piece of fish and bake for 12-15 minutes, until the fish flakes easily.
- Make your mango salsa while the fish bakes by tossing all ingredients together in a bowl. This is how I recommend slicing a mango.
- Serve immediately over the fish with rice and veggies or your choice of sides!
