Tropical Paradise Coconut Crusted Fish Fillets Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
