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Coconut Crusted Fish with Mango Salsa

Tropical Coconut Crusted Fish with Zesty Mango Salsa Delight

This Coconut Crusted Fish with Mango Salsa is a quick tropical delight that brings vibrant flavors to your dinner table.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: Seafood, Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish Coating
  • 2 fillets Fish (tilapia or cod) Choose fresh fillets for the best flavor and texture.
  • 1 cup Shredded coconut Look for unsweetened varieties for balanced taste.
  • 1 cup Breadcrumbs Gluten-free breadcrumbs can be substituted for a gluten-free option.
  • 1 teaspoon Salt Adjust according to your dietary needs.
  • 1 teaspoon Black pepper Freshly ground offers superior flavor.
  • 1 teaspoon Garlic powder Fresh garlic could be substituted for a stronger punch.
  • 1 teaspoon Paprika Smoked paprika will deepen the flavor profile.
  • 2 large Eggs (beaten) A flax egg can be used for a vegan substitute.
  • 1/2 cup All-purpose flour Gluten-free flour is a viable alternative.
For the Mango Salsa
  • 1 medium Ripe mango (diced) Substitute with pineapple for a tropical twist.
  • 1/4 cup Red onion (finely chopped) Can be replaced with green onion for milder taste.
  • 1 medium Red bell pepper (diced) Yellow or orange peppers are great alternatives.
  • 1 tablespoon Jalapeño (seeded and minced) Adjust to taste or omit for milder sauce.
  • 1 tablespoon Lime (juice of) Lemon juice is a suitable substitute if needed.

Equipment

  • Skillet
  • Shallow dish
  • Mixing Bowl

Method
 

Step‑by‑Step Instructions
  1. Prep the coatings: Mix coconut, breadcrumbs, salt, pepper, garlic powder, and paprika in a shallow dish. Beat eggs in another dish, and place flour in a third dish.
  2. Coat the fish: Dredge fish in flour, dip in beaten eggs, then press into coconut mixture.
  3. Fry the fish: Heat oil in a skillet and fry coated fish for 4-5 minutes on each side until golden brown.
  4. Make the salsa: Combine mango, red onion, red bell pepper, jalapeño, and lime juice in a mixing bowl.
  5. Serve: Top each fillet with mango salsa immediately after cooking.

Nutrition

Serving: 1filletCalories: 350kcalCarbohydrates: 28gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 480mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 70mgCalcium: 4mgIron: 10mg

Notes

Serve with coconut rice or grilled vegetables for a complete meal.

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