Coconut Crusted Fish with Mango Salsa

Coconut Crusted Fish with Mango Salsa is a vibrant, tropical dish that combines the crispy, golden crust of coconut-coated fish with the refreshing sweetness of mango salsa. It’s perfect for a light dinner or a special occasion. Here’s a simple recipe to try:

Ingredients:

For the Coconut Crusted Fish:

• 4 fish fillets (such as tilapia, cod, or snapper)

• 1 cup unsweetened shredded coconut

• 1/2 cup panko breadcrumbs

• 1/4 cup all-purpose flour

• 2 large eggs

• 1 tablespoon coconut oil (or any oil for frying)

• Salt and pepper, to taste

For the Mango Salsa:

• 1 ripe mango, peeled, pitted, and diced

• 1/2 red onion, finely diced

• 1/2 red bell pepper, finely diced

• 1 small jalapeño, finely diced (optional, for heat)

• 2 tablespoons fresh cilantro, chopped

• Juice of 1 lime

• Salt, to taste

Instructions:

For the Coconut Crusted Fish:

1. Prepare the breading: In a shallow bowl, combine the shredded coconut, panko breadcrumbs, salt, and pepper.

2. Set up your dredging stations: In a separate shallow bowl, whisk the eggs. In another bowl, add the flour.

3. Dredge the fish: First, coat each fish fillet in the flour, shaking off any excess. Then dip it in the egg mixture, allowing any excess egg to drip off. Finally, coat the fish in the coconut-breadcrumb mixture, pressing gently to ensure the coating sticks.

4. Cook the fish: Heat the coconut oil in a large skillet over medium heat. Once the oil is hot, add the fish fillets and cook for 3-4 minutes on each side, or until golden brown and cooked through (the fish should easily flake when tested with a fork). You may need to cook the fish in batches depending on the size of your pan.

5. Remove the fish from the skillet and place it on a paper towel-lined plate to absorb any excess oil.

For the Mango Salsa:

1. Combine the ingredients: In a medium bowl, mix the diced mango, red onion, red bell pepper, jalapeño (if using), and cilantro.

2. Season: Add the lime juice and salt, and toss everything together. Adjust the seasoning as needed.

To Serve:

• Place the coconut-crusted fish on a plate and top with a generous spoonful of mango salsa.

• Garnish with extra cilantro or lime wedges, if desired.

Tips:

• If you want to bake the fish instead of frying it, preheat the oven to 400°F (200°C). Place the breaded fish on a baking sheet lined with parchment paper and bake for 12-15 minutes or until golden brown and cooked through.

• You can also use other types of fish like mahi-mahi or sea bass for a different flavor.

This Coconut Crusted Fish with Mango Salsa is a flavorful and light meal that brings together the savory crunch of coconut with the sweetness of fresh mango. Enjoy!