Coconut Crusted Fish with Mango Salsa Recipe

If you’re looking for a dish that feels like a tropical vacation on your plate, this Coconut Crusted Fish with Mango Salsa Recipe is exactly what you need. It strikes that amazing balance between crispy, savory fish and a fresh, fruity salsa that brightens every bite. I’ve made it a few times for family dinners and the compliments never stop—it’s light yet satisfying, perfect for warmer nights or when you want something a bit special but easy.

What really makes this Coconut Crusted Fish with Mango Salsa Recipe stand out for me is how the toasted coconut adds an unexpected crunch and subtle sweetness that pairs beautifully with the spicy, tangy mango salsa. Plus, it comes together in under 30 minutes, so it’s a total win for busy weeknights or when you want to impress without stress.

this …

Ingredients & Why They Work

The ingredients in this Coconut Crusted Fish with Mango Salsa Recipe are simplicity itself, but each one plays a key role. The breadcrumbs and shredded coconut create that irresistible crust, and the spices add a subtle warmth without overpowering the fish or salsa.

• Skinless fish fillets: Flounder, cod, or any white fish works here—choose fresh or thawed fillets for the best texture.
• Large egg: Acts as the glue to hold the coconut and breadcrumb crust on the fish.
• Breadcrumbs: Regular or gluten-free both work; they add crunch and help the crust hold together.
• Unsweetened shredded coconut: The star ingredient that gives a crispy, tropical twist.
• Salt, cumin, paprika, garlic powder, black pepper: These spices create depth and a hint of smokiness for that perfectly balanced flavor.
• Olive oil: Just a drizzle to help the crust brown beautifully in the oven.
• Cherry tomatoes: Adds freshness and a juicy bite to the mango salsa.
• Mango: Ripe and sweet, it’s the bright flavor that shines in the salsa.
• Purple onion: Provides a mild sharpness that wakes up the salsa.
• Jalapeno: Diced and deseeded for a gentle heat without overwhelming the sweetness.
• Lime juice: Adds that perfect zing that balances the salsa’s flavors.
• Cilantro: A handful for freshness and herbaceous brightness in the salsa.

Tweak to Your Taste

I love making this Coconut Crusted Fish with Mango Salsa Recipe my own by adjusting the heat and playing with the texture. You can easily swap out ingredients to match what you love or what’s in season — that’s the joy of this recipe, it’s totally flexible.

• Variation: When I want a bit more heat, I leave the jalapeno seeds in or add a dash of cayenne to the crust. It adds a nice kick without stealing the show.
• Dietary tweaks: For a gluten-free version, just use gluten-free breadcrumbs — easy and just as tasty.
• Seasonal swap: In cooler months, I swap mango for pineapple or even roasted peaches in the salsa for a warm twist.
• Protein swap: I’ve also tried this crust on shrimp or chicken tenders, which work beautifully if you don’t want fish.

Step-by-Step: How I Make Coconut Crusted Fish with Mango Salsa Recipe

Step 1: Prepare the Coconut Crust

First, preheat your oven to 400°F—it’s a hot oven that helps crisp up the crust nicely. On a shallow plate, mix the breadcrumbs, shredded coconut, salt, cumin, paprika, garlic powder, and black pepper. This combo is what gives the fish that amazing golden crust packed with flavor. Take a moment to toss it all together well—you want an even coating on every strip of fish.

Step 2: Coat the Fish

In a separate bowl, whisk the egg until smooth. Dip each fish fillet into the egg, letting the excess drip off before pressing both sides into the coconut breadcrumb mixture. Make sure the crust sticks well—press gently but firmly. Then place the coated fillets on a baking sheet lined with parchment paper. Don’t crowd the pieces; this helps them crisp without steaming.

Step 3: Bake to Perfection

Drizzle a little olive oil over each crusted fillet to help with browning. Pop the tray into the oven and bake for about 15 minutes, depending on the thickness of your fish. You want the crust golden and crispy and the fish to flake easily with a fork—no overcooking here, or it gets dry. Keeping an eye after the 12-minute mark helps.

Step 4: Make the Mango Salsa

While the fish is baking, toss together your mango salsa ingredients in a bowl: diced mango, cherry tomatoes, purple onion, jalapeno, lime juice, salt, and a handful of chopped cilantro. Give it a gentle stir to combine and let the flavors mingle. This salsa is all about fresh, vibrant notes that contrast perfectly with the crispy fish.

Step 5: Serve and Enjoy

Once the fish is out of the oven, serve it immediately topped with a generous spoonful of mango salsa. The crunch with the tangy salsa is irresistible—I usually get a few “wow” moments around the table. Pair it with your favorite sides and dig in!

How to Serve Coconut Crusted Fish with Mango Salsa Recipe

Garnishes

I usually add a few extra sprigs of cilantro right on top of the mango salsa for a pop of color and freshness. A wedge of lime on the side is my go-to for an extra zing if anyone wants it—trust me, it elevates the whole dish!

Side Dishes

My favorite sides to serve with this Coconut Crusted Fish with Mango Salsa Recipe are a simple coconut rice or jasmine rice to complement the tropical vibe, along with lightly steamed green beans or a crisp salad with avocado. Those choices keep the meal light but filling without stealing the spotlight.

Creative Ways to Present

For a dinner party, I like to plate the fish over a bed of mixed greens and spoon the mango salsa artfully across the top. You can also serve it in individual cast-iron skillets or even on crunchy lettuce cups for a fun, handheld option that guests love.

Make Ahead and Storage

Storing Leftovers

I find it’s best to store leftover fish and mango salsa separately to keep the crust from getting soggy. Pop your fish in an airtight container and refrigerate for up to 2 days—just make sure it’s cooled completely before sealing.

Freezing

I haven’t had great luck freezing this particular recipe because the crust loses its crispness, but if you must, freeze the fish before baking and cook from frozen—though fresh is definitely best here!

Reheating

To keep the crust crispy when reheating, I recommend warming the fish in a 350°F oven on a wire rack for about 10 minutes rather than using a microwave. It revives the crunch better and keeps the inside juicy.

FAQs

Final Thoughts

This Coconut Crusted Fish with Mango Salsa Recipe is one of those dishes I instantly reach for when I want something fresh, flavorful, and delightfully crisp with every bite. It’s approachable, quick, and feels a little fancy without the fuss—which makes it an easy winner at my table. I can’t wait for you to try it and make it your own; trust me, it’ll brighten up your meal rotation and might just become your new favorite way to cook fish!

Print