Description
A delightful coconut crusted fish recipe inspired by tropical flavors, served with vibrant mango salsa.
Ingredients
- 1½ lbs white fish fillets (cod, halibut, or tilapia)
- 1 cup unsweetened shredded coconut
- ½ cup panko breadcrumbs
- 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 one lime
- Salt and pepper, to taste
- Optional: 1 small jalapeño, minced
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Lightly spray with olive oil.
- Pat the fish fillets dry with paper towels.
- Set up a breading station with one shallow dish containing almond or coconut flour, one with beaten eggs, and a third with shredded coconut, panko, garlic powder, smoked paprika, and sea salt.
- Dredge each fillet in the flour, then in the eggs, and finally in the coconut mixture, pressing down to ensure a good coating.
- Arrange the coated fillets on the prepared baking sheet, leaving some space between each. Spray the tops lightly with olive oil.
- Bake for 16-18 minutes, flipping halfway until golden brown and cooked through.
- Prepare the mango salsa by mixing diced mango, red bell pepper, red onion, cilantro, lime juice, salt, and pepper in a bowl.
- Serve the baked fish topped with the mango salsa and garnish with extra cilantro.
Notes
For a healthier version, utilize an air fryer and monitor cooking time as air fryers may cook faster. Ensure to use fresh ingredients for best results.