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Tropical Coconut Crusted Fish with Mango Salsa

A delicious combination of flaky white fish with a crunchy coconut-panko crust paired with bright mango salsa, perfect for a tropical escape at your dinner table.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Main Course, Seafood
Cuisine: Caribbean, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Fish
  • 1.5 lbs white fish fillets (like cod, halibut, or tilapia) Choose firm fillets about ¾–1 inch thick for even cooking.
  • 1 cup unsweetened shredded coconut Gives the best toasty, crunchy flavor.
  • 0.5 cup panko breadcrumbs Gluten-free if desired.
  • 2 large eggs, beaten
  • 0.5 cup almond flour or coconut flour Almond flour keeps the crust gluten-free.
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika For extra heat, swap with cayenne.
  • 0.5 tsp sea salt
  • Olive oil spray or drizzle
For the Mango Salsa
  • 1 large ripe mango, diced
  • 0.5 red bell pepper, finely chopped
  • 0.25 cup red onion, finely chopped
  • 2 tbsp fresh cilantro, chopped
  • 1 large lime, juice of
  • Salt and pepper, to taste
  • 1 small jalapeño, minced (optional) For heat.

Method
 

Preparation
  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and spray lightly with olive oil.
  2. Set up the dredging station with almond flour in one dish, beaten eggs in another, and a mixture of shredded coconut, panko, garlic powder, smoked paprika, and sea salt in the third.
  3. Pat the fish fillets dry with paper towels.
Coating the Fish
  1. Dip each fish fillet into the almond flour, then into the beaten eggs, and finally press into the coconut-panko mixture.
  2. Place coated fillets on the prepared baking sheet.
Baking
  1. Spray the tops of the crusted fillets with olive oil or drizzle lightly.
  2. Bake for 16–18 minutes, flipping halfway through, until golden brown and the fish flakes with a fork.
Making the Mango Salsa
  1. Combine diced mango, red bell pepper, red onion, cilantro, lime juice, salt, and pepper in a small bowl. Adjust seasoning if necessary.
Serving
  1. Serve each baked fillet topped with mango salsa and garnish with cilantro and lime wedges.

Notes

For a crispier finish, use a wire rack on the baking sheet. Store leftover fish and salsa separately in the fridge for up to 3 days.