Hey y'all! If you're craving something bright, beachy, and downright craveable, this Tropical Coconut Crusted Fish with Mango Salsa is it—crisp, golden crust outside, juicy flaky fish inside, and a pop of tangy-sweet mango on top. It’s perfect for busy weeknights, dinner parties, or any night you want a mini island vacation on a plate. Let’s get cooking!
Prep Time: 20 minutes | Cook Time: 12–15 minutes | Total Time: 35 minutes | Yield: 4 servings
Why You'll Love This Tropical Coconut Crusted Fish with Mango Salsa
- Crunchy, coconutty crust meets tender, flaky fish for irresistible texture.
- Bright mango-lime salsa adds juicy sweetness and lively heat in every bite.
- Fast bake time—on the table in about 35 minutes, start to finish.
- Weeknight-easy and company-worthy with simple, fresh ingredients.
- Versatile cooking methods: bake, pan-fry, or air-fry for ultra-crisp results.
Ingredients for Tropical Coconut Crusted Fish with Mango Salsa
For the Coconut-Crusted Fish
- 1.5 lb (680 g) firm white fish fillets (mahi-mahi, cod, halibut), 4 pieces about 1-inch thick
- ¼ cup (30 g) all-purpose flour (or gluten-free flour blend)
- 2 large eggs, beaten with 1 tablespoon water
- 1 cup (80 g) unsweetened shredded coconut
- 1 cup (50 g) panko breadcrumbs (use gluten-free panko if needed)
- 1 teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- ½ teaspoon garlic powder
- Zest of 1 lime
- 2 tablespoon coconut oil or neutral oil, divided (for drizzling/spritzing or pan-frying)
- Lime wedges, for serving
For the Mango Salsa
- 2 ripe mangoes, peeled and diced (about 2 cups)
- ½ small red onion, finely diced (about ½ cup)
- 1 jalapeño, seeded and minced (leave some seeds for more heat)
- ½ red bell pepper, diced (about ½ cup)
- ¼ cup fresh cilantro, chopped
- 3 tablespoon fresh lime juice (from 1–2 limes)
- ¼ teaspoon kosher salt
- 1 teaspoon honey or agave (optional, if mangoes are tart)
Step-by-Step Directions: Tropical Coconut Crusted Fish with Mango Salsa
1) Preheat and Prep
Preheat oven to 425°F (218°C). Line a rimmed sheet pan with parchment and set a wire rack on top (for max crispiness). Brush or spray the rack with 1 tablespoon oil. Pat fish dry with paper towels and season both sides with ½ teaspoon salt and ¼ teaspoon pepper.
2) Set Up the Breading Station
Add flour to one shallow bowl. In a second bowl, whisk eggs with 1 tablespoon water. In a third bowl, combine shredded coconut, panko, remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, garlic powder, and lime zest. Mix well to evenly distribute the seasoning.
3) Bread the Fish
Dredge each fillet in flour (shake off excess), dip in egg, then press firmly into the coconut-panko mixture to coat all sides. Pressing helps the crust adhere for a thicker, crunchier finish.
4) Bake (or Pan-Fry) to Crispy Perfection
Arrange breaded fish on the prepared rack. Drizzle or spritz with the remaining 1 tablespoon oil. Bake 12–15 minutes, until the crust is golden and the fish flakes easily with a fork, or an instant-read thermometer registers 145°F (63°C) in the thickest part. For pan-frying, heat 3 tablespoon oil in a large skillet over medium-high; cook 3–4 minutes per side until deep golden and cooked through.
5) Make the Mango Salsa
While the fish cooks, toss mango, red onion, jalapeño, red bell pepper, cilantro, lime juice, salt, and honey (if using) in a bowl. Let it stand 10 minutes so the flavors mingle.
6) Serve
Top the hot, crispy coconut-crusted fish with a generous scoop of mango salsa. Squeeze extra lime over the top and shower with more cilantro if you’d like.
Notes for Coconut-Crusted Fish with Mango Salsa
- For food safety and perfect doneness, aim for an internal temperature of 145°F (63°C); see the FDA safe internal temperature for fish.
- Choose ripe, fragrant mangoes for the juiciest salsa; here’s a quick guide on how to choose ripe mangoes.
- Unsweetened shredded coconut keeps the crust toasty and not overly sweet—sweetened coconut browns faster, so watch it closely if you use it.
Variations for Coconut-Crusted Fish with Mango Salsa
- Air Fryer: Cook at 400°F (204°C) for 8–10 minutes on a greased basket, flipping halfway, until crisp and 145°F (63°C) inside.
- Spicy Kick: Add ½–1 teaspoon red pepper flakes or chipotle powder to the coconut-panko mix and a pinch of cayenne to the salsa.
- Pineapple Twist: Swap half the mango for diced pineapple and add 1 tablespoon toasted coconut to the salsa.
Required Equipment for Coconut-Crusted Fish
- Rimmed sheet pan + wire rack
- Parchment paper or nonstick spray
- 3 shallow bowls for breading
- Instant-read thermometer
- Chef’s knife and cutting board
- Microplane or zester
- Measuring cups and spoons
- Mixing bowl and spoon
Storage & Make-Ahead for Coconut-Crusted Fish
- Cooked Fish: Refrigerate in an airtight container for up to 2 days. Recrisp in a 400°F (204°C) oven for 8–10 minutes.
- Mango Salsa: Best same day, but keeps 1–2 days chilled. Stir and add a squeeze of lime before serving.
- Freeze Ahead: Bread raw fillets and freeze on a tray, then transfer to a freezer bag up to 2 months. Bake from frozen at 425°F (218°C) for 18–22 minutes, until 145°F (63°C).
Serving & Pairings for Tropical Coconut Crusted Fish with Mango Salsa
- Serve over coconut rice or cilantro-lime rice with extra lime wedges.
- Add black beans, shredded cabbage slaw, or grilled corn for a full tropical plate.
- Pair with a crisp Sauvignon Blanc, dry Riesling, light lager, or sparkling water with lime.
Pro Tips for Perfect Tropical Coconut Crusted Fish with Mango Salsa
- Chill breaded fillets on the rack for 10 minutes before cooking—this helps the crust set and stick.
- For an ultra-even crust, pulse panko and coconut 3–4 times in a food processor, then press firmly onto the fish.
- Master the breading flow (dry-wet-dry) to keep hands tidy and the coating crisp; here’s a smart primer on how to bread foods properly.
FAQ: Tropical Coconut Crusted Fish with Mango Salsa
Can I use frozen fish? Yes—thaw completely in the refrigerator overnight, then pat very dry before breading so the crust adheres and crisps.
What fish works best? Firm, mild white fish like mahi-mahi, cod, halibut, or haddock hold up well to the coconut crust and stay juicy.
How do I make it gluten-free? Use a gluten-free flour blend and gluten-free panko; everything else in the recipe is naturally gluten-free.
Ingredients
- 4 (6-ounce) white fish fillets (cod, mahi-mahi, or tilapia), skin removed
- 1 cup sweetened or unsweetened shredded coconut
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 2 ripe mangoes, peeled and diced
- ½ small red onion, finely diced
- ½ red bell pepper, finely diced
- 1 jalapeño, seeded and minced (optional)
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime (about 2 tablespoons)
- Salt and freshly ground black pepper, to taste
- 2-3 tablespoons neutral oil (canola, vegetable, or coconut) for frying
Instructions
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1Make the mango salsa: In a medium bowl combine diced mango, red onion, red bell pepper, jalapeño (if using), cilantro, and lime juice. Season with a pinch of salt and pepper, toss gently, and set aside to let flavors meld.
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2Prepare the coating stations: In one shallow dish place the flour seasoned with a pinch of salt and pepper. In a second dish whisk the eggs. In a third dish combine shredded coconut and panko breadcrumbs and press together lightly so the coconut adheres to the panko.
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3Dredge the fish: Pat fillets dry with paper towels. Lightly coat each fillet in flour, shake off excess, dip into beaten egg, then press into the coconut-panko mixture to fully coat both sides. Place coated fillets on a plate and let rest for 5 minutes to help the crust adhere.
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4Cook the fish: Heat 2-3 tablespoons oil in a large nonstick or cast-iron skillet over medium-high heat. When oil is shimmering, add fillets and cook 3-4 minutes per side, or until crust is golden brown and fish flakes easily with a fork. Work in batches if needed to avoid crowding.
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5Serve: Transfer fish to a warm plate and spoon mango salsa over each fillet or serve the salsa on the side. Garnish with extra cilantro and lime wedges. Serve immediately with rice, salad, or grilled vegetables.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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