Crispy Coconut Fish with Mango Salsa

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Created on August 25th, 2025 at 04:45 pm

Tropical crunch meets juicy mango magic

Looking for the perfect light and flavorful fish dinner? This Crispy Coconut Fish with Mango Salsa is your warm-weather winner! With a golden coconut-panko crust and fresh tropical salsa, this dish is packed with flavor and totally fuss-free. It’s oven-baked, not fried—so you get all the crunch with none of the mess. Perfect for weeknight dinners, Whole 30 recipes, or refreshing summer recipes, this tropical fish dish will become your new go-to. Fresh, fast, and family-approved—this one’s a keeper! 🌞🐟

Coconut panko fish served with mango salsa and cauliflower rice

⏱️ Time Breakdown

Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 4

📝 Ingredients List

For the coconut-crusted fish:

1½ lbs white fish fillets (cod, halibut, tilapia, or snapper)
1 cup unsweetened shredded coconut
½ cup panko breadcrumbs (gluten-free if needed)
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

For the mango salsa:

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)

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

Baking sheet
Parchment paper or baking mat
Mixing bowls
Shallow dredging dishes
Cutting board
Sharp knife
Spatula or tongs
Small bowl for salsa

👩‍🍳 Step-by-Step Beginner-Friendly Instructions

Step 1: Preheat and Prep
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment and spray with olive oil.

Step 2: Set Up Dredging Stations
In three shallow dishes, place:

flour, 2) beaten eggs, 3) coconut, panko, garlic powder, paprika, and salt.

Step 3: Bread the Fish
Pat fillets dry. Dip into flour, then egg, then coat well in the coconut mixture. Press gently to stick.

Step 4: Bake the Fish
Arrange on the baking sheet. Spray tops lightly with oil. Bake for 16–18 minutes, flipping halfway, until golden and flaky. 🐟

Step 5: Make the Mango Salsa
While fish bakes, stir together all salsa ingredients. Chill until serving.

Step 6: Plate and Serve
Top each crispy fillet with a spoonful of mango salsa and a sprinkle of fresh cilantro. 🌿

💡 Pro Tips

Storage: Keep fish and salsa in separate airtight containers for up to 3 days.
Substitutions: Swap mango for pineapple or peach, or use salmon or mahi-mahi instead of cod.
Meal Prep: Bake extra fillets and store separately—reheat fish in an air fryer to keep it crispy!
Serving Idea: Serve with cauliflower rice, a summer fruit salad, or black bean and corn salsa.

📊 Nutrition Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 plate	420	32g	27g	23g	4g	9g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.