Description
A delightful seafood dish featuring flaky fish coated in a crunchy coconut crust, served with vibrant mango salsa that brightens the plate.
Ingredients
- 4 fish fillets (tilapia or cod)
- 1 cup shredded coconut
- 1/2 cup breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 large eggs, beaten
- 1/4 cup all-purpose flour
- 1 ripe mango, diced
- 1/2 cup red onion, finely chopped
- 1 medium red bell pepper, diced
- 1 medium jalapeño, seeded and minced
- Juice of 1 lime
Instructions
- Combine shredded coconut, breadcrumbs, salt, black pepper, garlic powder, and paprika in a shallow dish.
- Place the beaten eggs in another shallow dish.
- Add flour to a third dish.
- Dredge each fish fillet in flour, dip in the eggs, and press into the coconut mixture.
- Heat oil in a large skillet over medium heat.
- Carefully add the coated fish fillets to the skillet, cooking for 4-5 minutes on each side until golden brown.
- Remove the fillets from the skillet and drain on paper towels.
- Combine diced mango, red onion, red bell pepper, and jalapeño in a mixing bowl.
- Squeeze lime juice over the salsa mixture and add salt to taste. Gently toss together.
- Serve the fish topped with mango salsa immediately.
Notes
For a deeper coconut flavor, consider using sweetened shredded coconut and experiment with spices for the coconut mixture.
