Description
A delightful dish featuring crispy coconut crusted fish served with refreshing mango salsa, perfect for any occasion.
Ingredients
- 4 white fish fillets (such as tilapia or cod)
- 1 cup shredded coconut
- 1/2 cup breadcrumbs
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 ripe mango, diced
- 1/4 red onion, finely chopped
- 1/2 jalapeño, minced (optional)
- Juice of 1 lime
- Cilantro, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Mix together the shredded coconut, breadcrumbs, salt, and pepper in a bowl.
- Dip each fish fillet in the egg, then dredge in the coconut mixture until fully coated.
- Place the coated fish fillets on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, or until golden brown and cooked through.
- Prepare the mango salsa by combining the diced mango, red onion, jalapeño (if using), lime juice, and cilantro in a separate bowl. Stir gently to mix.
- Serve the crispy coconut fish topped with mango salsa.
Notes
Ensure that the egg fully coats the fillets before dredging to maintain the coating. Use fresh ingredients for the best flavor.