Description
A delicious tropical dish featuring flaky white fish coated in crunchy coconut and paired with zesty mango salsa.
Ingredients
- 1½ lbs white fish fillets (cod, halibut, or tilapia)
- 1 cup unsweetened shredded coconut
- ½ cup panko breadcrumbs (gluten-free if desired)
- 2 eggs, beaten
- ½ cup almond flour or coconut flour
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp sea salt
- Olive oil spray or drizzle
- 1 ripe mango, diced
- ½ red bell pepper, finely chopped
- ¼ red onion, finely chopped
- 2 tbsp fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper, to taste
- Optional: 1 small jalapeño, minced (for heat)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray it with olive oil.
- In a shallow dish, place the almond flour or coconut flour. In another dish, pour in the beaten eggs. In a third dish, mix together the unsweetened shredded coconut, panko breadcrumbs, garlic powder, smoked paprika, and sea salt.
- Pat the fish fillets dry with paper towels. Start the coating process by dipping each fillet first in the flour, then into the egg, and finally pressing it into the coconut mixture, ensuring an even coating.
- Place the coated fish fillets on the prepared baking sheet. Lightly spray the tops with olive oil for added crunch.
- Bake for 16–18 minutes, flipping halfway through. The fish should turn golden brown and be cooked through.
- While the fish bakes, prepare the mango salsa by combining the diced mango, red bell pepper, red onion, cilantro, and lime juice in a bowl. Mix well and refrigerate until serving.
- Serve the baked coconut crusted fish topped with a generous spoonful of mango salsa. Garnish with extra cilantro if desired.
Notes
For added flavor, consider marinating the fish in a mixture of lime juice and olive oil before coating. Adjust the spice level with minced jalapeño in the salsa.