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Tropical Coconut Crusted Fish topped with fresh Mango Salsa on a plate.

Tropical Coconut Crusted Fish with Mango Salsa

A quick and delicious weeknight dinner featuring flaky white fish coated in a crispy coconut crust, served with a vibrant mango salsa.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Tropical
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Fish
  • 1.5 lbs white fish fillets (like cod, halibut, or tilapia)
  • 1 cup unsweetened shredded coconut
  • 0.5 cup panko breadcrumbs gluten-free if desired
  • 2 pcs eggs, beaten
  • 0.5 cup almond flour or coconut flour
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp sea salt
  • Olive oil spray or drizzle
For the Mango Salsa
  • 1 pc ripe mango, diced
  • 0.5 pc red bell pepper, finely chopped
  • 0.25 pc red onion, finely chopped
  • 2 tbsp fresh cilantro, chopped
  • 1 pc Juice of lime
  • Salt and pepper, to taste
  • 1 pc small jalapeño, minced (optional) for heat

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Pat the fish dry with paper towels and season both sides with sea salt and pepper.
Dipping and Coating
  1. In one bowl, place the beaten eggs. In another bowl, mix together the shredded coconut, panko breadcrumbs, almond flour, garlic powder, smoked paprika, and sea salt.
  2. Dip each fish fillet into the egg mixture, letting excess drip off, then coat it thoroughly in the coconut mixture. Place on the prepared baking sheet. Repeat with all fillets.
Cooking
  1. Spray or drizzle a little olive oil on top of the fish fillets. Bake for 15–20 minutes or until golden brown and cooked through.
Making the Salsa
  1. While the fish is baking, combine the diced mango, red bell pepper, red onion, cilantro, lime juice, and season with salt and pepper. If you like a bit of heat, add the minced jalapeño.
Serving
  1. Once the fish is cooked, serve it warm topped with the fresh mango salsa.

Notes

Ensure your fish is as dry as possible before coating; this helps the coating stick better. Feel free to adjust the amount of coconut based on your preference. Watch the fish closely while baking; ovens may vary and you want it perfectly golden without burning.