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Coconut Crusted Fish with Mango Salsa

Coconut Crusted Fish with Mango Salsa: Tropical Flavor Bliss

Experience the delicious Coconut Crusted Fish with Mango Salsa, a quick and tasty tropical delight that's perfect for any meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 4 fillets Fish (Tilapia or Cod) Salmon or snapper can be used as alternatives.
  • 1/2 cup All-Purpose Flour Substitute with gluten-free flour if needed.
  • 2 large Eggs A flax egg can be used for a vegan variant.
For the Coconut Crust
  • 1 cup Shredded Coconut Can substitute with panko breadcrumbs.
  • 1/2 cup Breadcrumbs Use gluten-free breadcrumbs if necessary.
  • 1/2 teaspoon Salt Adjust based on preference.
  • 1/2 teaspoon Black Pepper Use freshly ground for best flavor.
  • 1 teaspoon Garlic Powder Consider substituting with fresh minced garlic.
  • 1 teaspoon Paprika Smoked paprika can add complexity.
For the Mango Salsa
  • 1 large Mango Use ripe mangoes for the sweetest flavor.
  • 1/4 cup Red Onion Green onions can be used for a milder taste.
  • 1/2 cup Red Bell Pepper Experiment with different bell pepper colors.
  • 1 small Jalapeño Adjust according to spice tolerance.
  • 1 lime Lime Substitute with lemon if necessary.

Equipment

  • skillet
  • Mixing bowl
  • shallow dishes
  • Meat Thermometer

Method
 

Step‑by‑Step Instructions
  1. Step 1: Prep Coatings - Set up your dredging station with three shallow dishes. In the first, combine shredded coconut, breadcrumbs, salt, black pepper, garlic powder, and paprika. In the second dish, beat the eggs. Place all-purpose flour in the third dish.
  2. Step 2: Dredging Fish - Coat each fish fillet evenly in flour, dip in the beaten eggs, and press into the coconut mixture, coating both sides well.
  3. Step 3: Heat Oil - Pour enough oil to cover the bottom of a large skillet by about 1/4 inch over medium heat until shimmering.
  4. Step 4: Fry Fish - Place coated fish in the hot oil, cooking for 4-5 minutes on each side until golden brown and cooked through.
  5. Step 5: Prepare Salsa - In a mixing bowl, combine diced mango, red onion, red bell pepper, jalapeño, lime juice, and salt. Toss gently to mix.
  6. Step 6: Serve - Place crispy fish on plates, top with mango salsa, and serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 300mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 1000IUVitamin C: 45mgCalcium: 20mgIron: 1.2mg

Notes

For best results, serve the Coconut Crusted Fish immediately after cooking. Customize your salsa with additional ingredients like avocado or pineapple if desired.

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