Save Coconut crusted fish with mango salsa is a bright and breezy dish packed with tropical flair. This is my go to recipe whenever I want something light yet satisfying. Whether I am craving the flavors of a beach vacation or need a colorful dinner in under 30 minutes this dish never disappoints
I first served this at a summer barbecue and every guest asked for the recipe. Now my family expects it as soon as the warm weather hits
Ingredients
- White fish fillets: such as cod or tilapia provide a clean canvas for the coconut crust. Mild fish lets the vibrant salsa shine
- Shredded unsweetened coconut: builds the crunchy golden coating. Choose unsweetened for the perfect balance without added sugar
- Panko breadcrumbs: give extra crunch. Look for Japanese style panko with larger flakes
- Eggs: bind the coating for an even crisp layer. Fresh eggs help the coconut and crumbs adhere well
- Salt: highlights the natural flavors of both the fish and salsa. Use flaky sea salt if you can find it
- Black pepper: adds gentle spice. Freshly cracked brings out the most aroma
- Flour: ensures the crust clings to the fish. Use all purpose flour and shake off any excess
- Olive oil: is for pan frying. Go for a light or neutral olive oil so it does not overpower the tropical notes
- Mango: delivers a burst of sweetness and juiciness. Choose a ripe mango that gives slightly when pressed
- Red bell pepper: brightens the salsa with crunch and color. Pick one that feels firm and glossy
- Red onion: adds sharpness and bite. Finer dice will blend well with the mango
- Jalapeño: offers a gentle kick of heat. Adjust by removing seeds for less spicy salsa
- Lime juice: brings out the flavors. Choose freshly squeezed for a vibrant zing
- Fresh cilantro: ties the salsa together. Look for leaves that are bright and fragrant
Instructions
- Prepare the Coating Mixture:
- Combine shredded coconut and panko breadcrumbs in a shallow bowl. Mix thoroughly to distribute the coconut flakes among the panko
- Set up the Breading Station:
- Beat the eggs in a separate bowl. Place flour in a third dish so you have three stations ready to go one for flour one for eggs one for coating
- Season the Fish:
- Pat fish fillets dry and season both sides with salt and pepper. Doing this beforehand helps flavor the fish all the way through
- Dredge the Fillets:
- Coat each fillet first in flour shake off excess then dip in beaten eggs making sure all sides get covered. Finally press it gently into the coconut panko mix and ensure an even thick coating
- Pan Fry the Fish:
- Heat olive oil in a skillet over medium heat. When the oil shimmers add fish fillets. Cook each fillet for about three to four minutes per side moving gently until golden brown and the crust is crisp. The fish should flake easily with a fork
- Drain and Keep Warm:
- As each fillet finishes remove it and let drain on a plate lined with paper towels. This keeps the crust crispy and not overly oily
- Prepare the Mango Salsa:
- Dice mango red bell pepper and red onion finely. Chop jalapeño and cilantro. Place all in a bowl. Add lime juice and a sprinkle of salt. Toss gently to coat without mashing the mango
- Serve:
- Arrange the hot coconut crusted fish on plates. Spoon generous amounts of mango salsa on top. Serve immediately for maximum crunch
Save The first time I made this mango salsa a neighbor showed up saying the scent drifted across the fence. We ended up sharing dinner on the patio and now it is a part of summer tradition
Storage Tips
Store leftover cooked fish in an airtight container in the refrigerator for up to two days. Let it return to room temperature or gently reheat in a skillet to bring back some crispness. Keep the mango salsa separate as it is best fresh but leftovers can be covered and chilled for one extra day
Ingredient Substitutions
Try mahi mahi or snapper for a slightly firmer bite. If you are out of panko regular breadcrumbs work but the crispiness may vary. For a dairy and gluten free option use almond flour in place of regular flour and gluten free panko. Squeeze in a bit of orange juice if limes are unavailable
Serving Suggestions
Serve the fish and salsa over a light coconut rice for a filling meal. A handful of thinly sliced radish or cucumber on the side adds even more crunch. You can also tuck the fish and salsa into warm tortillas for tropical tacos sure to be a hit
Cultural Twist
This recipe draws from classic island flavors of the Caribbean and Pacific Islands. Coconut in savory dishes is a tradition in tropical seaside cooking and mango salsa is a staple for balancing spice with sweetness. A dish like this celebrates fresh produce and simple preparation just like seaside fish shacks
Seasonal Adaptations
In winter swap mango for pineapple or even ripe persimmon. Use basil instead of cilantro for a different herbal twist. Spice the salsa up further with a pinch of chili flakes
Success Stories
Every cookout I serve this gets rave reviews and even seafood skeptics ask for seconds. A friend once used this recipe at her book club and it became a monthly menu request
Freezer Meal Conversion
Prepare and bread the fish fillets then freeze them raw on a parchment lined tray. Once solid transfer to a bag and bake directly from frozen for easy weeknight dinners. The salsa should always be fresh for the best texture and brightness
Save Coconut crusted fish and mango salsa bring sunshine to any mealtime. You will love making and sharing this vibrant recipe year round