Description
A delicious and tropical dish featuring fish coated in crispy coconut and served with a fresh mango salsa.
Ingredients
Scale
- 4 fish fillets (such as tilapia or cod)
- 1 cup shredded coconut
- 1/2 cup breadcrumbs
- 1/2 cup flour
- 2 eggs, beaten
- 1 ripe mango, diced
- 1/4 red onion, finely chopped
- 1 jalapeño, seeded and minced
- 1 lime, juiced
- Salt and pepper to taste
- Oil for frying
Instructions
- Preheat the oven to 400°F (200°C).
- In a shallow dish, combine shredded coconut and breadcrumbs.
- In another dish, place flour and season with salt and pepper.
- In a third dish, beat the eggs.
- Dredge each fish fillet in flour, dip in eggs, and then coat with the coconut-breadcrumb mixture.
- Heat oil in a skillet over medium heat and fry the fish until golden brown on both sides.
- Transfer the fish to a baking sheet and bake for 10 minutes to ensure it is cooked through.
- In a bowl, mix diced mango, red onion, jalapeño, lime juice, and season with salt.
- Serve the coconut crusted fish topped with mango salsa.
Notes
- For a spicier salsa, leave some seeds in the jalapeño.
- Serve with lime wedges for extra flavor.
- This dish pairs well with rice or a fresh salad.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking and Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 1 fillet with salsa
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Coconut Crusted Fish, Mango Salsa, Tropical Fish Recipe