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Tropical Coconut Crusted Fish with Mango Salsa

Tropical Coconut Crusted Fish with Mango Salsa
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If you’re craving a vibrant dish that brings the essence of the tropics to your dinner table, look no further than Tropical Coconut Crusted Fish with Mango Salsa. This recipe features tender white fish coated in crispy coconut and paired with a refreshing mango salsa, making it an instant favorite for family dinners or gatherings. In just 30 minutes, you can enjoy a flavorful meal that’s not only easy to prepare but also packed with nutritious ingredients. The combination of zesty mango and crunchy coconut creates a delightful culinary experience that transports you to sun-soaked shores, perfect for any occasion.

Ingredients

Scale
  • 1½ lbs white fish fillets (cod, halibut, or tilapia)
  • 1 cup unsweetened shredded coconut
  • ½ cup panko breadcrumbs (gluten-free if desired)
  • 2 beaten eggs
  • ½ cup almond flour or coconut flour
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • Juice of 1 lime
  • 1 ripe mango, diced
  • Fresh cilantro, chopped

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Set up three shallow dishes: one with almond flour, one with beaten eggs, and the third with a mixture of shredded coconut, panko breadcrumbs, garlic powder, smoked paprika, and sea salt.
  3. Pat the fish dry and coat each fillet first in almond flour, then dip into the egg mixture, and finally press into the coconut mixture until well-coated.
  4. Place coated fillets on a parchment-lined baking sheet. Lightly spray or drizzle olive oil over them.
  5. Bake for about 16-18 minutes until golden brown and cooked through.
  6. While the fish bakes, mix together diced mango, red bell pepper, red onion, cilantro, lime juice, salt, and pepper in a bowl.
  7. Serve hot topped with mango salsa.

Nutrition

Find it online: https://kitchencreationsblog.com/tropical-coconut-crusted-fish-with-mango-salsa/