Crispy Coconut Crusted Fish with Tropical Mango Salsa 🥥🐟🌴


 

Take your seafood game to paradise with this golden, crispy coconut-crusted fish topped with a vibrant, fresh mango salsa! This dish is a restaurant-worthy meal that’s surprisingly easy to make at home—perfect for impressing guests or treating yourself to a tropical escape.

Why You’ll Love This Recipe

✔ Crunchy coconut coating with tender, flaky fish inside
✔ Sweet & spicy mango salsa adds a refreshing contrast
✔ Ready in 30 minutes – quick enough for weeknights!
✔ Gluten-free adaptable & packed with bold flavors

Ingredients You’ll Need

For the Coconut Crusted Fish:

  • 4 white fish fillets (cod, tilapia, or mahi-mahi work best)

  • 1 cup shredded coconut (sweetened or unsweetened)

  • ½ cup panko breadcrumbs (or almond flour for GF)

  • ½ cup all-purpose flour (or gluten-free flour)

  • 2 eggs, beaten

  • 1 tsp garlic powder

  • ½ tsp paprika

  • Salt & pepper to taste

  • 3 tbsp coconut oil (or neutral oil for frying)

For the Mango Salsa:

  • 1 ripe mango, diced

  • ½ red bell pepper, finely chopped

  • ¼ red onion, minced

  • 1 jalapeño, seeded & diced

  • ¼ cup fresh cilantro, chopped

  • Juice of 1 lime

  • 1 tbsp honey (optional)

  • Salt to taste

For Serving (Optional):

  • Lime wedges

  • Steamed rice or coconut rice

  • Avocado slices


Step-by-Step Instructions




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