Coconut-Crusted Fish Fillets with Mango Salsa
Coconut-Crusted Fish Fillets with Mango Salsa is a delightful tropical dish that transports your taste buds to sun-soaked shores. The golden coconut crust adds a satisfying crunch to flaky fish fillets, while the fresh mango salsa brings a refreshing sweetness and zesty kick. Perfect for summer gatherings or weeknight dinners, this recipe promises to impress with its vibrant flavors and bright presentation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 1 lb white fish fillets (cod or tilapia)
- 1 cup unsweetened dried coconut flakes
- 1/2 cup almond flour
- 2 large eggs
- 1 large ripe mango, diced
- 2 tbsp fresh lime juice
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pat dry the fish fillets and season both sides with salt and pepper.
- In one bowl, whisk the eggs until frothy. In another bowl, mix coconut flakes and almond flour.
- Dip each fillet in the egg mixture, then coat thoroughly with the coconut-almond mix.
- Place the coated fillets on the baking sheet and bake for 15-20 minutes until golden brown and flakey.
- Meanwhile, combine diced mango, lime juice, and cilantro in a bowl for salsa.
- Serve the fish hot, topped with mango salsa.
Nutrition
- Serving Size: 1 fillet (150g)
- Calories: 350
- Sugar: 6g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 120mg