Description
A delightful and crispy coconut crusted fish paired with fresh mango salsa, offering a tropical dining experience.
Ingredients
- 4 white fish fillets (such as tilapia or cod)
- 1 cup shredded coconut
- 1/2 cup breadcrumbs
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 ripe mango, diced
- 1/4 red onion, finely chopped
- 1/2 jalapeño, minced (optional)
- Juice of 1 lime
- Cilantro, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Mix together the shredded coconut, breadcrumbs, salt, and pepper in a bowl.
- Dip each fish fillet in the egg, then dredge in the coconut mixture until fully coated.
- Place on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown and cooked through.
- Prepare the mango salsa by combining the diced mango, red onion, jalapeño, lime juice, and cilantro in a bowl. Stir gently to mix.
- Serve the crispy coconut fish topped with mango salsa.
Notes
For extra crispiness, broil for the last minute of cooking. Adjust the coating thickness by double-dipping the fish in egg and coconut mixture.
