Tropical Paradise Coconut Crusted Fish Fillets Recipe

Introduction

Tropical Paradise Coconut Crusted Fish Fillets bring a bright, crispy, and flavorful twist to your dinner table. This dish features lightly crusted white fish paired with a fresh mango-chili salsa, perfect for a light and vibrant meal.

Ingredients

• 4 (6‑oz) firm white fish fillets (such as mahi‑mahi or snapper)
• 1 cup unsweetened shredded coconut
• ½ cup panko breadcrumbs
• 2 tbsp freshly squeezed lime juice
• 1 tsp lime zest
• 1 egg, lightly beaten
• 1 ripe mango, diced
• ½ red bell pepper, finely chopped
• 1 small red onion, minced
• 1 tsp finely chopped fresh cilantro
• 1 tsp honey
• ½ tsp red‑pepper flakes (adjust to taste)
• Juice of ½ lime
• Salt and freshly ground black pepper
• 2 tbsp coconut oil (for pan‑searing)

Instructions

1. Step 1: Pat the fish fillets dry with paper towels, then season both sides with salt and pepper. In a shallow dish, combine lime juice and lime zest, whisk in the beaten egg, and set aside.
2. Step 2: In a second shallow bowl, mix the shredded coconut and panko breadcrumbs to create the coconut crust mixture.
3. Step 3: Dip each fillet into the lime and egg mixture, then coat thoroughly with the coconut and panko mixture. Press gently so the crust adheres well.
4. Step 4: Heat coconut oil in a skillet over medium heat. Pan-sear the crusted fillets for 3-4 minutes per side, or until golden brown and cooked through. Remove and let rest for 3 minutes.
5. Step 5: While the fish cooks, combine diced mango, red bell pepper, red onion, cilantro, honey, red-pepper flakes, and lime juice in a bowl. Toss gently and let the salsa rest to meld flavors.
6. Step 6: Plate each fish fillet and spoon a generous amount of the mango-chili salsa on top. Garnish with extra cilantro and lime wedges if desired. Serve immediately.

Tips & Variations

• For a gluten-free option, use gluten-free panko or crushed gluten-free crackers instead of traditional panko breadcrumbs.
• Swap mahi-mahi or snapper with other firm white fish like cod or halibut if preferred.
• Add a dash of smoked paprika to the crust mixture for a subtle smoky flavor.
• If you like it spicier, increase the red-pepper flakes or add a bit of finely chopped fresh chili to the salsa.

Storage

Store leftover fish fillets in an airtight container in the refrigerator for up to 2 days. Keep the mango salsa separate to prevent sogginess. Reheat the fish gently in a skillet over low heat to keep the crust crisp. The salsa is best served fresh but can be refrigerated for up to 1 day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the fish instead of pan-searing?

Yes, you can bake the crusted fish fillets at 400°F (200°C) for about 12-15 minutes until the crust is golden and the fish is cooked through. Keep an eye to avoid overcooking.

What kind of fish works best for this recipe?

Firm, mild white fish like mahi-mahi, snapper, cod, or halibut work best because they hold their shape well and complement the tropical flavors without overpowering them.

Tropical Paradise Coconut Crusted Fish Fillets Recipe

Print Recipe

★★★★★

4.8 from 67 reviews

Tropical Paradise Coconut Crusted Fish Fillets combine firm white fish with a crispy coconut and panko breadcrumb crust, pan-seared to golden perfection. Topped with a fresh, zesty mango-chili salsa, this dish offers a delightful balance of tropical flavors and textures that bring a taste of the islands to your plate.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Tropical/Caribbean
• Diet: Halal

Ingredients

Scale 1x2x3x

Fish and Coating

• 4 (6‑oz) firm white fish fillets (such as mahi‑mahi or snapper)
• 1 cup unsweetened shredded coconut
• ½ cup panko breadcrumbs
• 2 tbsp freshly squeezed lime juice
• 1 tsp lime zest
• 1 egg, lightly beaten
• Salt and freshly ground black pepper, to taste
• 2 tbsp coconut oil (for pan‑searing)

Mango-Chili Salsa

• 1 ripe mango, diced
• ½ red bell pepper, finely chopped
• 1 small red onion, minced
• 1 tsp finely chopped fresh cilantro
• 1 tsp honey
• ½ tsp red‑pepper flakes (adjust to taste)
• Juice of ½ lime

Instructions

1. Preparing the Fish: Pat the fish fillets dry with paper towels and season both sides with salt and freshly ground black pepper. In a shallow dish, combine the freshly squeezed lime juice and lime zest, then whisk in the lightly beaten egg. Set this mixture aside to prepare for dipping the fish.
2. Creating the Coconut Crust: In a separate shallow bowl, mix the unsweetened shredded coconut with the panko breadcrumbs. This combination provides a tropical crunch paired with a light, airy texture that resists becoming soggy during cooking.
3. Coating and Pan-Searing the Fillets: Dip each seasoned fish fillet into the lime and egg mixture, ensuring an even coat. Then press each fillet into the coconut and panko mixture to coat thoroughly on all sides. Heat the coconut oil in a skillet over medium heat and pan-sear each fish fillet for about 3-4 minutes per side, or until the crust is golden brown and the fish is cooked through.
4. Preparing the Mango-Chili Salsa: While the fish cooks, combine the diced mango, finely chopped red bell pepper, minced red onion, fresh cilantro, honey, red-pepper flakes, and lime juice in a medium bowl. Toss gently to coat the mango evenly and allow the salsa to rest for a few minutes. This resting time softens the onion and lets the flavors meld.
5. Plating: Remove the cooked fish from the skillet and let it rest for 3 minutes. Plate each fillet and spoon a generous amount of the mango-chili salsa over the top. Garnish with additional fresh cilantro and a lime wedge for added brightness and serve immediately.

Notes

• Firm white fish such as mahi-mahi, snapper, or cod work best for this recipe due to their texture and flavor.
• Adjust the red-pepper flakes in the salsa to control the heat level to your taste.
• For a gluten-free option, substitute panko breadcrumbs with gluten-free breadcrumbs or finely crushed nuts.
• Use fresh lime juice and zest for optimal brightness and flavor in the coating and salsa.
• Coconut oil is preferred for pan-searing to complement the coconut crust and add subtle tropical aroma.
• Serve immediately after plating to maintain the crispiness of the crust.

Keywords: coconut crusted fish, tropical fish fillets, mango salsa, pan-seared fish, mahi-mahi recipe, snapper recipe, tropical seafood, healthy fish dishes