Name: Coconut Crusted Fish with Mango Salsa – Taste the Tropics!
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 4 fillets Fresh Fish Fillets (tilapia, cod, salmon, snapper, halibut); 1/2 cup All-Purpose Flour (Gluten-free flour can be used); 2 large Eggs (Beaten; or substitute with a flax egg for vegan option); 1 teaspoon Salt (Adjust according to taste preference); 1 teaspoon Black Pepper (Freshly cracked); 1 cup Shredded Coconut (Desiccated coconut can be used); 1/2 cup Breadcrumbs (Gluten-free breadcrumbs are an alternative); 1 teaspoon Garlic Powder (Fresh minced garlic can be added); 1 teaspoon Paprika (Smoked paprika can amplify flavor); 1 cup Mango (Diced; other fruits like pineapple can be added); 1/4 cup Red Onion (Finely chopped; white or green onions are substitutes); 1 medium Red Bell Pepper (Diced; any bell pepper variety works); 1 tablespoon Jalapeño (Minced; adjust based on spice preference); 1 lime Lime (Juice only for acidity and brightness)

A vibrant splash of color and flavor awaits you with my Coconut Crusted Fish with Mango Salsa! Imagine perfectly cooked fish fillets enveloped in a crunchy coconut crust, paired with a lively, zesty salsa made from sweet mango and fresh vegetables. The best part? This dish not only transports your taste buds to the tropics but also comes together in just 30 minutes, making it a fantastic option for busy weeknights or those special gatherings. Packed with high protein and family-friendly appeal, it’s a meal that will satisfy both young and mature palates. Ready to elevate your dinner routine and impress your loved ones? Let’s dive into this delightful tropical escape!

Why is this dish a crowd-pleaser?

Tropical Vibes: Experience a burst of flavor that transports you straight to sunny beaches with every bite.

Quick Prep: Ready in just 30 minutes, it’s perfect for busy evenings or spontaneous get-togethers.

Versatile Fish Options: Use your favorite fish like tilapia or salmon, or get adventurous with snapper; the choice is yours!

Kid-Friendly: Young ones love the crunch, and the fruity mango salsa adds fun and color to their plates.

Nutrient-Rich: High in protein and healthy fats, this dish doesn’t just satisfy cravings—it nourishes too!

Feel like adding a twist? Check out my recipes for Grilled Salmon Salsa and Spicy Brazilian Coconut Chicken for more tropical flavor adventures!

Coconut Crusted Fish Ingredients

• To create this delightful Coconut Crusted Fish with Mango Salsa, gather these fresh ingredients for a taste of the tropics!

For the Fish

Fresh Fish Fillets – Choose tilapia or cod for a tender, flaky texture; other options include salmon, snapper, or halibut.
All-Purpose Flour – Dredging helps retain moisture in the fish; opt for gluten-free flour if needed.
Eggs – Beaten eggs help the coconut crust adhere beautifully; a flax egg can substitute for a vegan option.
Salt – Enhances the flavor of the fish; adjust according to your taste preference.
Black Pepper – Freshly cracked for a punch of flavor that elevates the dish.

For the Crunchy Coating

Shredded Coconut – Provides the delightful crunch; desiccated coconut can work if you’re in a pinch.
Breadcrumbs – Adds extra texture and ensures a satisfying crunch; gluten-free breadcrumbs are a great alternative.
Garlic Powder – Infuses the crust with depth; fresh minced garlic can add even more flavor.
Paprika – Offers color and a hint of earthiness; smoked paprika can amplify the taste profile.

For the Mango Salsa

Mango – Diced for sweetness and freshness; feel free to experiment with other fruits like pineapple.
Red Onion – Adds a delightful crunch and flavor; white or green onions are good substitutes.
Red Bell Pepper – Enhances color and sweetness; any bell pepper variety will do.
Jalapeño – Minced for a touch of heat; adjust or omit based on your spice preference.
Lime – Fresh lime juice adds acidity and brightness; this is essential for a vibrant salsa.

Now that you have gathered all the ingredients, you’re ready to embark on this tropical culinary journey!

Step‑by‑Step Instructions for Coconut Crusted Fish with Mango Salsa

Step 1: Coat Preparation
In a shallow dish, combine shredded coconut, breadcrumbs, salt, black pepper, garlic powder, and paprika. Mix thoroughly to ensure even distribution of flavors. This crunchy coating will create a delightful texture for your Coconut Crusted Fish. Set aside while you prepare the dredging setup for a seamless cooking process.

Step 2: Dredging Setup
Prepare three shallow dishes: one filled with all-purpose flour, another with beaten eggs, and the last with the coconut mixture. This setup allows for an efficient assembly line to coat the fish fillets. Make sure each dish is easily accessible to streamline the process, ensuring your Coconut Crusted Fish gets the perfect crust.

Step 3: Dredge the Fish
Take a fish fillet and coat it in flour, shaking off any excess. Then dip it into the beaten eggs, allowing the extra egg to drip off. Finally, press the fillet firmly into the coconut mixture, ensuring a thick, even coating. Repeat this process for all your fish fillets, preparing them for frying.

Step 4: Heating Oil
In a large skillet, heat about 1/4 inch of oil over medium heat. To test if the oil is ready, drop in a small piece of coconut; it should sizzle immediately. This sizzling indicates that your cooking temperature is just right for frying the Coconut Crusted Fish, creating that golden, crunchy exterior we love.

Step 5: Cooking Fish
Carefully place the coated fillets in the hot skillet, making sure not to overcrowd them, which ensures even cooking. Fry each fillet for 4-5 minutes on one side until golden brown and crispy. Gently flip them using a spatula and cook for an additional 4-5 minutes, browning the other side. Once done, transfer to paper towels to drain excess oil.

Step 6: Salsa Preparation
In a medium bowl, combine diced mango, finely chopped red onion, diced red bell pepper, and minced jalapeño. Squeeze fresh lime juice over the mixture and gently stir to combine. This vibrant salsa adds a refreshing touch to your Coconut Crusted Fish, enhancing its tropical flavors while providing a sweet and slightly spicy kick.

Step 7: Serve
To serve, plate the golden Coconut Crusted Fish with a generous scoop of mango salsa on top. Enjoy the delightful contrast between the crunchy fish and the fresh, zesty salsa. For an added touch, feel free to garnish with fresh cilantro or extra lime wedges on the side, creating a beautiful meal that brings the tropics to your table.

How to Store and Freeze Coconut Crusted Fish

Fridge: Store leftover Coconut Crusted Fish in an airtight container for up to 2 days to maintain freshness. Reheat in the oven or skillet for the best texture.

Freezer: If you wish to freeze the fish, wrap individual pieces tightly in plastic wrap and then in aluminum foil. They can be stored in the freezer for up to 3 months.

Salsa: Keep any leftover mango salsa in the fridge in a sealed container for up to 3 days. The flavors will meld beautifully, but it’s best enjoyed fresh.

Reheating: For the best results, reheat the fish in the oven at 350°F (175°C) for about 10-15 minutes until heated through. This will help regain some of the crispiness from the initial cooking.

Expert Tips for Coconut Crusted Fish

Choose the Right Fish: Stick with mild, flaky fish like tilapia or cod for optimal results. Oily fish like salmon can work, but will impart a different flavor.
Crust Consistency: Ensure your coconut coating is evenly mixed and pressed onto the fish to avoid patchy results. This helps achieve that perfect crunch.
Heat the Oil Properly: Test the oil temperature before frying; it should sizzle when the fish is added. Too low will make it greasy, while too high can burn the crust.
Don’t Overcrowd the Skillet: Fry in batches if necessary; overcrowding can lower the oil temperature, making it difficult to achieve a crispy Coconut Crusted Fish.
Fresh Salsa, Fresh Taste: Prepare the mango salsa right before serving. This ensures it stays vibrant and fresh, enhancing the dish’s overall appeal.

Coconut Crusted Fish Variations

Feel free to explore the flavors and personalize the Coconut Crusted Fish with Mango Salsa—you might just discover a new favorite!

Alternate Fish: Swap tilapia or cod for salmon, snapper, or even halibut for a unique twist. Each type of fish brings its own character to the table.
Dairy-Free: Use almond or coconut milk instead of eggs for vegan options in the dredging process while maintaining that scrumptious crunch.
Salsa Add-Ons: Spice it up by adding diced avocado or juicy pineapple to your salsa. These additions enhance freshness and introduce lovely tropical notes.
Gluten-Free: Substitute all-purpose flour with almond or chickpea flour and use gluten-free breadcrumbs for those with dietary restrictions.
Texture Boost: Sprinkle some crushed nuts, like macadamias or pecans, into the coconut mixture for an exciting crunch and added flavor.
Herbed Delight: Mix fresh herbs such as cilantro or parsley directly into the coconut crust for an herbaceous kick.
Heat Levels: Adjust the spice by adding a diced jalapeño or serrano pepper to the mango salsa. This little change can take your dish from mild to memorable.
Coconut Rice: For a more tropical vibe, serve alongside coconut-infused rice. It makes a perfect base, soaking up the juices from the fish and salsa.

Now that you’ve got some fun variations on Atlantic flavors, why not pair your fish with a side of Cajun Pasta with Shrimp and Spicy Sausage for a meal that packs a punch or indulge in a slice of Coconut Cake for dessert? The options are endless!

Make Ahead Options

These Coconut Crusted Fish with Mango Salsa are a fantastic option for busy home cooks looking to save time during the week! You can prepare the mango salsa up to 3 days in advance; simply combine the diced mango, red onion, red bell pepper, and jalapeño in a bowl, squeeze fresh lime juice over it, and refrigerate. This keeps it fresh and flavorful without losing its zest. As for the fish, you can coat the fillets in flour, egg, and coconut mixture up to 24 hours ahead; just cover them and refrigerate until you’re ready to cook. When it’s time to serve, heat the oil and fry the coated fish for a quick, crispy finish, delivering that delicious tropical flavor with ease!

What to Serve with Coconut Crusted Fish with Mango Salsa

Elevate your tropical meal experience with these delightful pairings that perfectly complement each bite of coconut-crusted goodness.

Coconut Rice: The creamy, tropical flavors of coconut rice echo your main dish, creating a harmonious meal that feels like an island getaway.
Light Salad: A fresh green salad, with crunchy cucumbers and zesty dressing, adds brightness and balances the richness of the fish.
Grilled Vegetables: Featuring sweet bell peppers and zucchini, grilled vegetables enhance the dish’s freshness while adding smoky flavor and beautiful color.
Roasted Sweet Potatoes: Their natural sweetness contrasts splendidly with the savory flavors of the fish, providing a deliciously hearty element to the plate.
Mango Mojito: This refreshing cocktail with mint, lime, and mango mimics your mango salsa, enhancing tropical vibes with every sip.
Pineapple Sorbet: For dessert, a light pineapple sorbet cleanses the palate and adds a refreshing finish to your meal.

Each pairing enhances the flavors of the Coconut Crusted Fish, creating a culinary experience that resonates with sunshine and satisfaction.

Coconut Crusted Fish with Mango Salsa Recipe FAQs

How do I choose the best fish for this recipe?
Absolutely! When selecting fish for the Coconut Crusted Fish with Mango Salsa, go for fresh and high-quality fillets. Mild, flaky fish like tilapia or cod are fantastic choices, as they offer a tender texture that complements the crunchy coconut crust beautifully. You can also experiment with salmon, snapper, or halibut depending on your preference and availability.

What’s the best way to store leftover fish?
For any leftover Coconut Crusted Fish, store it in an airtight container in the fridge, where it will stay fresh for up to 2 days. To reheat, pop it in the oven at 350°F (175°C) for about 10-15 minutes. This method helps maintain the fish’s crunch, giving you that delightful texture once again!

Can I freeze the fish, and if so, how?
Definitely! If you would like to freeze the Coconut Crusted Fish, wrap each individual piece tightly in plastic wrap first, then in aluminum foil. This double-wrap prevents freezer burn and keeps the fish protected. You can store it in the freezer for up to 3 months. When you’re ready to enjoy it, simply thaw in the fridge overnight, then reheat as mentioned earlier.

How should I store the mango salsa?
Great question! The mango salsa can be stored in a sealed container in the refrigerator for up to 3 days. The flavors will meld and become even more delicious over time. Just remember, it’s best served fresh, so try to make it right before serving for that vibrant taste and beautiful presentation.

Is there a way to make this recipe more kid-friendly?
Absolutely! To appeal to younger palates, you can adjust the spice level by omitting the jalapeño or using a milder pepper. Additionally, feel free to vary the salsa by adding diced avocado or omitting the onion to create a simpler version. The crunchy fish will delight kids, and the colorful salsa adds a fun touch!

What should I do if the coconut crust isn’t sticking to the fish?
If you find that the coconut coating isn’t adhering well, there are a few steps you can take. Ensure that the fish fillets are patted dry before coating—this helps the egg stick. Also, make sure to press the fish firmly into the coconut mixture during the dredging process. If needed, you can apply a second layer of egg and coconut on the fillets to achieve a thicker crust that clings nicely!