If you’re craving a meal that’s light, crispy, and bursting with tropical flavor, look no further than this Coconut Crusted Fish with Mango Salsa. It’s the perfect fusion of savory and sweet, crispy and juicy, all in under 30 minutes. This dish brings the flavors of the tropics to your dinner table, ideal for summer nights, healthy weeknight dinners, or impressing guests with minimal effort.

This recipe is designed for home cooks who love vibrant flavors but don’t want to spend hours in the kitchen. It’s gluten-flexible, pescatarian-friendly, and easily adaptable to suit various spice levels. Whether you’re a seasoned cook or a beginner, you’ll find this dish simple yet stunning.

Why You’ll Love This Coconut Crusted Fish

There’s something magical about the pairing of crispy coconut-coated fish with the fresh, zesty bite of mango salsa. The contrast in textures and flavors keeps every bite exciting. Plus, it’s:

• Quick and easy – Ready in just 25 minutes

• Kid-friendly – Mild yet flavorful

• Healthy-ish – Lightly pan-fried and loaded with fresh fruit and veggies

• Versatile – Works with different types of fish and optional toppings

Perfect for busy weeknights or as a light, vibrant dish at your next dinner party, this is one of those recipes that becomes a repeat favorite.

Ingredients Breakdown

Here’s everything you’ll need for this tropical delight:

For the Coconut Crusted Fish:

• 4 fish fillets (tilapia or cod work beautifully)

• 1 cup unsweetened shredded coconut

• 1 cup panko breadcrumbs

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• Salt and pepper to taste

• 2 eggs, beaten

• 1 tablespoon coconut oil (for frying)

For the Mango Salsa:

• 1 ripe mango, diced

• ½ red onion, finely chopped

• 1 jalapeño, seeded and minced

• Juice of 1 lime

• Salt to taste

• Fresh cilantro, chopped (for garnish)

Kitchen Equipment You’ll Need

To make this recipe as seamless as possible, gather the following:

• Mixing bowls (2–3)

• Shallow dishes or plates (for breading)

• Sharp knife and cutting board

• Skillet or non-stick frying pan

• Tongs or a spatula

• Paper towels (for draining excess oil)

Step-by-Step Instructions

1. Prepare the Mango Salsa

Start by making the salsa to give the flavors time to meld. In a mixing bowl, combine:

• Diced mango

• Red onion

• Jalapeño

• Lime juice

• A pinch of salt

Stir well and set aside. This salsa can be chilled in the fridge for up to 2 hours before serving if you want it colder or more developed in flavor.

2. Coat the Fish

In a shallow dish, mix the shredded coconut, panko breadcrumbs, garlic powder, onion powder, salt, and pepper.

In another dish, beat the eggs.

Dip each fish fillet in the egg (let the excess drip off), then coat it in the coconut mixture. Press gently to ensure an even coating.

3. Cook the Fish

Heat coconut oil in a skillet over medium heat. Once hot, add the coated fish fillets. Cook for 4–5 minutes per side, or until golden brown and the fish is cooked through (internal temp should reach 145°F or 63°C).

Transfer the fish to a paper towel-lined plate to remove any excess oil.

4. Serve

Plate the fish and top with a generous scoop of mango salsa. Garnish with chopped fresh cilantro and serve immediately.

Tips for Success

• Use firm white fish – Tilapia and cod are perfect, but mahi-mahi or halibut also work well.

• Dry the fish fillets with a paper towel before coating to help the breading stick better.

• Don’t overcrowd the pan – Cook in batches if necessary to maintain the oil temperature and crisp up the coating properly.

• Chop salsa ingredients finely – A uniform dice helps the flavors blend and makes for easier eating.

Recipe Variations

• Spicy twist: Leave the seeds in the jalapeño or add a pinch of cayenne to the breading.

• Gluten-free version: Use gluten-free panko or crushed rice cereal.

• Tropical salsa swap: Swap mango for pineapple or papaya for a different tropical flair.

• Baked instead of fried: Place coated fish on a parchment-lined baking sheet and bake at 400°F (200°C) for 15–20 minutes, flipping halfway through.

Storage & Leftovers

Leftover fish can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or toaster oven at 350°F (175°C) for 8–10 minutes to maintain crispiness.

Mango salsa is best fresh but can be stored in the fridge for up to 24 hours. Avoid freezing either component as texture and flavor will suffer.

Suggested Pairings

This tropical dish pairs beautifully with:

• Coconut rice or cilantro lime quinoa

• Grilled corn or roasted sweet potatoes

• A chilled Sauvignon Blanc or a tropical beer like a mango wheat ale

• Sparkling water with lime and mint for a refreshing non-alcoholic option

Frequently Asked Questions (FAQ)

Can I use frozen fish fillets?

Yes, just make sure they are fully thawed and patted dry before breading to ensure the coating sticks and cooks properly.

Can I make the mango salsa ahead of time?

Absolutely. It tastes even better after sitting for 30 minutes. You can refrigerate it for up to 24 hours.

What other fruits can I use in the salsa?

Pineapple, papaya, or even diced peach can work as tasty substitutes for mango.

Is this dish kid-friendly?

Yes! If your kids are sensitive to spice, omit the jalapeño in the salsa.

Can I air fry the fish?

Yes! Preheat your air fryer to 400°F (200°C) and cook for 10–12 minutes, flipping halfway through. Lightly spray with cooking oil for a crispier finish.

A Tropical Escape in Every Bite

This Coconut Crusted Fish with Mango Salsa is more than just a meal—it’s an experience. With minimal prep and maximum flavor, it’s perfect for nights when you want something fresh, light, and a little out of the ordinary.

We hope this recipe brings a touch of island-inspired magic to your kitchen. If you loved it, please share it with your friends and family, and don’t forget to subscribe to our blog for more delicious, easy-to-follow recipes delivered right to your inbox. 🌴🍽️

Happy cooking!