Coconut Crusted Fish with Mango Salsa Recipe

Introduction

Coconut Crusted Fish with Mango Salsa is a vibrant and flavorful dish that combines a crispy, tropical crust with a fresh, tangy salsa. This recipe offers a delightful contrast of textures and tastes, perfect for a light yet satisfying meal.

Ingredients

• 4 fillets fish (tilapia or cod)
• 1 cup shredded coconut
• 1/2 cup breadcrumbs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 2 large eggs, beaten
• 1/4 cup all-purpose flour
• 1 ripe mango, diced
• 1/2 cup red onion, finely chopped
• 1 medium red bell pepper, diced
• 1 medium jalapeño, seeded and minced
• Juice of 1 lime

Instructions

1. Step 1: In a shallow dish, combine shredded coconut, breadcrumbs, salt, black pepper, garlic powder, and paprika.
2. Step 2: In another shallow dish, place the beaten eggs. In a third dish, add the flour.
3. Step 3: Dredge each fish fillet in flour, dip in eggs, and then press into the coconut mixture. Repeat for all fillets.
4. Step 4: Heat oil in a large skillet over medium heat. Test if the oil is hot by dropping a small piece of fish into it; it should sizzle.
5. Step 5: Carefully add the coated fish fillets to the skillet, cooking for 4-5 minutes on each side until golden brown.
6. Step 6: Remove the fillets from the skillet and drain on paper towels.
7. Step 7: In a mixing bowl, combine diced mango, red onion, red bell pepper, and jalapeño. Squeeze lime juice over the mixture and add salt to taste.
8. Step 8: Gently toss the salsa ingredients together and add chopped cilantro for garnish if desired.
9. Step 9: Serve the fish topped with mango salsa immediately.

Tips & Variations

• Use fresh, firm fish fillets to ensure the crust adheres well and the fish cooks evenly.
• For a milder salsa, omit the jalapeño or use less according to your heat preference.
• Try adding chopped cilantro or mint to the salsa for extra freshness and aroma.
• Use panko breadcrumbs for an even crunchier crust.
• Serve with a side of steamed rice or a green salad to complete the meal.

Storage

Store any leftover fish and salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat the fish gently in a skillet to maintain crispiness, or enjoy it cold. The salsa is best served fresh but can be kept chilled for up to 24 hours.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for this recipe?

Yes, firm white fish like haddock, snapper, or grouper can be used as alternatives to tilapia or cod.

How do I prevent the coconut crust from falling off?

Make sure to dredge the fish in flour first, then dip it in beaten eggs before pressing into the coconut mixture. This layering helps the coating stick better during cooking.

Coconut Crusted Fish with Mango Salsa Recipe

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Coconut Crusted Fish with Mango Salsa is a vibrant, tropical dish featuring tender fish fillets coated in a crispy mixture of shredded coconut and breadcrumbs, pan-fried to golden perfection. Paired with a fresh, zesty mango salsa bursting with the sweetness of mango, the crunch of red onion and bell pepper, and a spicy kick from jalapeño, this recipe offers a delightful balance of flavors and textures ideal for a light yet satisfying meal.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Tropical/Caribbean-inspired

Ingredients

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Fish Coating

• 4 fillets Fish (tilapia or cod) (Choose fresh fillets for best flavor.)
• 1 cup Shredded coconut (For the crunchy coating.)
• 1/2 cup Breadcrumbs (Adds texture to the crust.)
• 1 teaspoon Salt (Enhances flavor.)
• 1/2 teaspoon Black pepper (For seasoning.)
• 1 teaspoon Garlic powder (Adds depth of flavor.)
• 1 teaspoon Paprika (For color and flavor.)
• 2 large Eggs, beaten (Helps the coating stick.)
• 1/4 cup All-purpose flour (For dredging the fish.)

Mango Salsa

• 1 ripe Mango, diced (Fresh and sweet.)
• 1/2 cup Red onion, finely chopped (Adds crunch and flavor.)
• 1 medium Red bell pepper, diced (For sweetness and color.)
• 1 medium Jalapeño, seeded and minced (Adds heat; adjust to taste.)
• Juice of 1 lime (For acidity and brightness.)
• Salt to taste
• Chopped cilantro for garnish

Instructions

1. Prepare the coating mixture: In a shallow dish, combine shredded coconut, breadcrumbs, salt, black pepper, garlic powder, and paprika. Mix well to ensure even seasoning throughout the coating.
2. Set up dredging stations: In a separate shallow dish, place the beaten eggs. In another dish, add the all-purpose flour. These will be used to coat the fish before applying the coconut mixture.
3. Coat the fish fillets: Dredge each fish fillet first in the flour, shaking off any excess. Then dip it into the beaten eggs, making sure it’s fully coated. Finally, press the fillet firmly into the coconut mixture to cover all sides. Repeat this process for all fillets to ensure an even crisp coating.
4. Heat the oil: Pour oil into a large skillet and heat over medium heat. Test the temperature by dropping a small piece of fish in; if it sizzles immediately, the oil is ready.
5. Cook the fish: Carefully add the coated fish fillets to the hot skillet. Fry for 4-5 minutes on each side until the crust is golden brown and the fish is cooked through. Avoid overcrowding the pan to maintain proper heat.
6. Drain excess oil: Once cooked, transfer the fish to a plate lined with paper towels to absorb any excess oil and keep the crust crispy.
7. Prepare the mango salsa: In a mixing bowl, combine diced mango, finely chopped red onion, diced red bell pepper, and minced jalapeño. Squeeze fresh lime juice over the mixture and add salt to taste.
8. Toss the salsa: Gently mix the salsa ingredients to combine all the flavors. Add chopped cilantro for a fresh herbal note and toss lightly again.
9. Serve: Plate the crispy coconut crusted fish fillets and top them generously with the fresh mango salsa. Serve immediately for the best texture and flavor.

Notes

• Use fresh fish fillets for the best texture and flavor.
• Adjust jalapeño quantity based on your preferred spice level.
• Shredded coconut can be toasted lightly in a dry pan before mixing for extra flavor, but this is optional.
• For gluten-free option, substitute breadcrumbs with gluten-free breadcrumbs and use a gluten-free flour alternative.
• Serve with steamed rice or a light green salad to round out the meal.

Keywords: Coconut crusted fish, mango salsa, pan-fried fish, tropical fish recipe, crispy fish fillets, mango salsa recipe