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Tropical Coconut Crusted Fish with Mango Salsa

Crispy coconut-crusted fish baked until golden brown.Served with fresh mango salsa and lime.Easy tropical seafood dinner ready in under 40 minutes.
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Prep Time 20 minutes
Course Dinner
Cuisine Tropical Inspired

Ingredients
  

For the Coconut-Crusted Fish

  • 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

For the Mango Salsa

  • 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

Instructions
 

Step 1: Preheat and Prep

  • Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray with olive oil.

Step 2: Set Up Dredging Stations

  • Place the almond flour in one shallow bowl, beaten eggs in another bowl, and combine shredded coconut, panko breadcrumbs, garlic powder, smoked paprika, and sea salt in a third bowl.

Step 3: Bread the Fish

  • Pat the fish fillets dry with paper towels. Dip each fillet into the flour mixture, then into the eggs, and finally press into the coconut breadcrumb mixture until evenly coated.

Step 4: Bake

  • Arrange the coated fish on the prepared baking sheet. Lightly spray the tops with olive oil. Bake for 16–18 minutes, flipping halfway through, until the Tropical Coconut Crusted Fish is golden brown and cooked through.

Step 5: Make the Mango Salsa

  • While the fish bakes, combine diced mango, red bell pepper, red onion, cilantro, lime juice, salt, pepper, and jalapeño in a bowl. Mix well and chill until ready to serve.

Step 6: Plate and Enjoy

  • Serve the crispy coconut fish warm with a generous spoonful of mango salsa. Garnish with extra cilantro and fresh lime wedges if desired.

Notes

  • Cod, tilapia, mahi-mahi, or halibut all work well.
  • Coconut flour creates a slightly sweeter coating.
  • Serve with coconut rice, roasted vegetables, or a fresh salad.
  • Adjust jalapeño amount depending on desired spice level.