Description
Indulge in this vibrant coconut-crusted fish, paired perfectly with a refreshing mango salsa for a tropical flavor experience.
Ingredients
Scale
- 4 fish fillets (such as cod or tilapia)
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- 2 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 ripe mango, diced
- 1/2 red onion, finely chopped
- 1 jalapeño, seeded and minced
- 1 lime, juiced
- 1/4 cup cilantro, chopped
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix together the shredded coconut, panko breadcrumbs, salt, and pepper in a shallow dish.
- Beat the eggs in another dish until thoroughly blended.
- Dip each fish fillet into the egg wash, then roll in the coconut mixture, pressing gently to adhere.
- Arrange the coated fillets on the baking sheet with some space between each piece.
- Bake for about 15-20 minutes, until cooked through and golden.
- Combine diced mango, chopped red onion, minced jalapeño, lime juice, and cilantro in a mixing bowl for the salsa.
- Serve the fish topped with mango salsa.
Notes
Consider making extra salsa for grilled meats or as a dip. If short on time, an air fryer works well for this dish.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 250mg