Coconut Crusted Fish with Mango Salsa: A Flavorful Delight!
Coconut Crusted Fish with Mango Salsa is a delicious and tropical dish that combines crispy coconut-coated fish with a fresh and zesty mango salsa.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking and Frying
- Cuisine: Tropical
- Diet: Gluten Free
Ingredients
Scale
- 2 fish fillets (such as tilapia or cod)
- 1 cup shredded coconut
- 1/2 cup breadcrumbs
- 1 egg, beaten
- 1 ripe mango, diced
- 1/4 red onion, finely chopped
- 1 lime, juiced
- Salt and pepper to taste
- Oil for frying
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix the shredded coconut and breadcrumbs together.
- Dip each fish fillet in the beaten egg, then coat with the coconut-breadcrumb mixture.
- Heat oil in a skillet over medium heat and fry the fish until golden brown on both sides.
- Transfer the fish to a baking sheet and bake in the oven for 10 minutes.
- In a separate bowl, combine diced mango, red onion, lime juice, salt, and pepper to make the salsa.
- Serve the coconut crusted fish topped with mango salsa.
Notes
- For a healthier option, bake the fish instead of frying.
- Feel free to add other ingredients to the salsa, such as cilantro or jalapeño for extra flavor.
- Make sure the fish is fresh for the best taste.
Nutrition
- Serving Size: 1 fillet with salsa
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg