Description
A delightful dish featuring flaky white fish with a crunchy coconut crust and refreshing mango salsa, perfect for summer meals.
Ingredients
- 1½ lbs white fish fillets (like cod, halibut, or tilapia)
- 1 cup unsweetened shredded coconut
- ½ cup panko breadcrumbs (gluten-free if desired)
- 2 eggs, beaten
- ½ cup almond flour or coconut flour
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp sea salt
- Olive oil spray or drizzle
- 1 ripe mango, diced
- ½ red bell pepper, finely chopped
- ¼ red onion, finely chopped
- 2 tbsp fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper, to taste
- Optional: 1 small jalapeño, minced (for heat)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and spray it lightly with olive oil.
- Set up three shallow dishes: place the almond or coconut flour in one, beaten eggs in another, and combine the shredded coconut, panko breadcrumbs, garlic powder, smoked paprika, and sea salt in the last.
- Pat the fish fillets dry with paper towels. Dip each fillet into the flour, shaking off excess, then coat it in the beaten egg, and finally press it into the coconut mixture, ensuring each piece is evenly coated.
- Arrange the coated fillets on the prepared baking sheet. Lightly spray the tops with olive oil.
- Bake for 16–18 minutes, flipping halfway through, until the fish is golden brown and cooked through.
- Combine all the salsa ingredients in a bowl while the fish bakes. Stir well and refrigerate until you’re ready to serve.
- Finish by topping the fish with a generous spoonful of mango salsa and garnish with extra cilantro if desired.
Notes
Store uneaten fish in an airtight container in the refrigerator for up to 2 days. You can freeze the coated fish prior to baking for up to 2 months. Just allow it to thaw overnight in the fridge before baking.