Description
A crispy and flavorful coconut crusted fish served with a fresh and zesty mango salsa, perfect for a light and tropical meal.
Ingredients
Scale
Fish Coating
- 4 skinless fillets flounder or cod or white fish of choice
- 1 large egg
- 1/2 cup breadcrumbs (regular or gluten-free)
- 1/2 cup unsweetened finely shredded coconut
- 1/2 tsp salt
- 1/2 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1/4 tsp black pepper
- Olive oil to drizzle
Mango Salsa
- 1 cup chopped cherry tomatoes
- 1 large mango, cubed
- 1/4 purple onion, diced
- 1 jalapeno, deseeded and diced
- Juice from 1/2 a lime
- 1/4 tsp salt
- Handful of cilantro
Instructions
- Preheat Oven: Preheat your oven to 400 F to prepare for baking the fish.
- Prepare Coating Mix: In a shallow plate, combine the breadcrumbs, shredded coconut, salt, cumin, paprika, garlic powder, and black pepper. Mix well.
- Coat Fish in Egg: In a separate bowl, whisk the large egg. Dip each fish fillet into the whisked egg to coat it completely.
- Coat Fish in Crumbs: After dipping in egg, dredge each fish fillet in the breadcrumb and coconut mixture, coating both sides thoroughly. Place coated fillets on a parchment-lined baking sheet.
- Drizzle and Bake: Drizzle olive oil over each coated fish fillet. Bake the fish in the preheated oven for 15 minutes or until cooked through and the coating is golden and crispy.
- Prepare Mango Salsa: While the fish is baking, combine chopped cherry tomatoes, cubed mango, diced purple onion, deseeded jalapeno, lime juice, salt, and cilantro in a bowl. Toss gently to mix flavors.
- Serve: Serve the baked coconut crusted fish topped with the fresh mango salsa alongside your favorite sides.
Notes
- Use gluten-free breadcrumbs to make this recipe gluten-free.
- Adjust the jalapeno amount according to your preferred spice level.
- For a crispier coating, broil the fish for an additional 2-3 minutes after baking.
- Freshly grated coconut can be used if unsweetened shredded is unavailable.
- This dish pairs well with rice, quinoa, or a light salad.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg
