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 jalapeรฑo, 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