Description
A delightful tropical coconut crusted fish dish topped with refreshing mango salsa, capturing the essence of summer.
Ingredients
- 1½ lbs white fish fillets (like cod, halibut, or tilapia)
- 1 cup unsweetened shredded coconut
- ½ cup panko breadcrumbs
- 2 eggs, beaten
- ½ cup almond flour or coconut flour
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp sea salt
- Olive oil spray or drizzle
- 1 ripe mango, diced
- ½ red bell pepper, finely chopped
- ¼ red onion, finely chopped
- 2 tbsp fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper, to taste
- Optional: 1 small jalapeño, minced
Instructions
- Pat the fish fillets dry with paper towels.
- Dip each fillet into the flour, coating evenly, then into the beaten eggs, and finally into the coconut mixture.
- Arrange the coated fillets on the prepared baking sheet.
- Lightly spray the tops of the fillets with olive oil.
- Bake for 16–18 minutes, flipping halfway, until the fish is golden brown.
- Combine the diced mango, red bell pepper, red onion, cilantro, lime juice, and salt and pepper in a bowl to prepare the salsa.
- Stir the salsa well and refrigerate until ready to serve.
- Serve the baked fish topped with a generous spoonful of mango salsa.
Notes
For added heat, mix in minced jalapeño into the salsa. Always use high-quality, fresh fish for the best flavor.
