How to Make Coconut Crusted Fish with Mango Salsa – Crispy, Fresh & Tropical!

When you’re craving something light, vibrant, and packed with tropical flair, Coconut Crusted Fish with Mango Salsa is the ultimate recipe to transport your taste buds to an island paradise. The crispy golden crust delivers the perfect crunch, while the juicy, sweet-tangy mango salsa balances it with refreshing brightness. This dish is a wonderful option for a summer dinner, special occasion, or simply when you want to impress with minimal effort. Best of all, it’s not only delicious but also healthy, rich in lean protein, omega-3 fatty acids, and vitamins. Every bite is a celebration of sunshine, freshness, and tropical delight.

Overview of Coconut Crusted Fish with Mango Salsa

This Coconut Crusted Fish with Mango Salsa combines flaky white fish coated in a crunchy coconut-panko crust with a vibrant homemade salsa bursting with tropical flavors. The fish is pan-seared to golden perfection, locking in its moisture while achieving that irresistible crispiness. The mango salsa blends sweetness from ripe mangoes, tang from fresh lime juice, and a hint of spice from jalapeños, creating the ideal complement to the rich coconut crust. This recipe is perfect for entertaining or weeknight meals, requiring simple ingredients and about 30 minutes from prep to plate. The result is a restaurant-quality dish with a vacation-worthy taste.

Ingredients of Coconut Crusted Fish with Mango Salsa

For the Coconut Crusted Fish:

• 4 fillets white fish (mahi-mahi, tilapia, or cod), about 6 oz each
• 1 cup unsweetened shredded coconut
• ½ cup panko breadcrumbs
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ½ teaspoon paprika (optional for color)
• 2 large eggs, beaten
• ½ cup all-purpose flour (or gluten-free flour)
• 2 tablespoons olive oil (or coconut oil for extra flavor)

For the Mango Salsa:

• 2 ripe mangoes, peeled and diced
• ½ red bell pepper, diced
• ¼ cup red onion, finely chopped
• 1 small jalapeño, finely diced (seeds removed for less heat)
• Juice of 1 lime
• 2 tablespoons fresh cilantro, chopped
• Salt to taste

How to Make Coconut Crusted Fish with Mango Salsa

1. Prepare the Mango Salsa: Combine diced mango, bell pepper, red onion, jalapeño, lime juice, cilantro, and salt in a medium bowl. Toss gently, cover, and refrigerate to allow the flavors to meld.
2. Set Up Breading Station: Place flour in one shallow dish, beaten eggs in another, and a mixture of coconut, panko, salt, pepper, and paprika in a third.
3. Bread the Fish: Pat the fish fillets dry with paper towels. Coat each fillet lightly in flour, dip into the eggs, then press into the coconut-panko mixture, ensuring even coverage.
4. Cook the Fish: Heat olive or coconut oil in a large skillet over medium heat. Cook each fillet for 3–4 minutes per side until golden brown and the fish flakes easily with a fork.
5. Serve: Plate the fish fillets and top generously with chilled mango salsa. Garnish with extra cilantro and lime wedges for freshness.

Instructions (Step-by-Step)

1. Make the Salsa First:
   • Start by preparing the salsa so the flavors have time to infuse. This step also ensures your fish can be served hot alongside the chilled salsa for a beautiful temperature contrast.
2. Pat Dry the Fish:
   • Removing excess moisture helps the breading adhere better, preventing it from falling off during cooking.
3. Breading Process:
   • Use the standard three-step breading method: flour → egg → coconut-panko mix. Press gently but firmly so the crust sticks.
4. Cooking:
   • Maintain a steady medium heat to avoid burning the coconut while ensuring the fish cooks through. If necessary, adjust heat to medium-low after flipping.
5. Plating:
   • Serve immediately for maximum crunch. The contrast between the warm, crispy fish and cool, zesty salsa is key to the dish’s appeal.

Cook & Prep Times

• Prep Time: 15 minutes
• Cook Time: 8–10 minutes
• Total Time: 25 minutes
• Servings: 4

Nutrition Information (Per Serving)

• Calories: ~360 kcal
• Protein: 28g
• Carbohydrates: 18g
• Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 130mg
• Sodium: 310mg
• Fiber: 4g
• Sugar: 9g

Serving of Coconut Crusted Fish with Mango Salsa

Coconut Crusted Fish with Mango Salsa is best enjoyed fresh off the skillet while the crust remains perfectly crisp. Serve it on a bed of jasmine rice, quinoa, or alongside a fresh green salad for a balanced meal. Drizzle extra lime juice over the top for brightness, and consider pairing it with a chilled glass of Sauvignon Blanc or a tropical iced tea. For a more casual presentation, serve in warm tortillas for vibrant fish tacos. This versatile dish shines at dinner parties, outdoor gatherings, or relaxed weeknight meals, offering a burst of flavor and texture that will delight every guest.