Coconut Crusted Fish with Mango Salsa is one of those bright, refreshing meals that brings sunshine to your table no matter the season. I created this recipe after trying a tropical-style fish dish on vacation and falling in love with the contrast between the crunchy coconut coating and the juicy, sweet salsa on top. This homemade version is incredibly simple, baked instead of fried, and full of fresh flavors that make every bite light, colorful, and satisfying.
Why You’ll Love This Recipe
- Crispy golden coating without frying: The fish bakes beautifully with a crunchy coconut crust, giving you the texture of fried fish but without the heaviness or extra oil. It’s perfect for anyone who wants a lighter option that still feels indulgent and satisfying.
- Fresh, juicy mango salsa adds brightness: The sweet mango, fresh lime, tomatoes, and a hint of jalapeño create a bright, refreshing salsa that balances the crispy coconut beautifully. It turns simple baked fish into a restaurant-quality dish.
- Simple ingredients and minimal prep: This dish uses pantry staples and fresh produce you can find all year round. The crust mixes in minutes, and the salsa comes together easily while the fish bakes.
- Healthy, colorful, and family-friendly: High in protein, filled with fresh fruit, and naturally gluten-free, this meal is as nourishing as it is delicious. Even picky eaters love the mild sweetness of the coconut crust.
- Perfect for weeknights or entertaining: It feels fancy enough for guests but is easy enough for a weeknight dinner. The bright colors and fresh flavors always impress.
Ingredients
For the Coconut Crusted Fish
- 4 fish fillets (cod, tilapia, mahi-mahi, or haddock)
- 1 cup shredded unsweetened coconut
- ½ cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 eggs, beaten
- ½ cup all-purpose flour
- Cooking spray or a light drizzle of oil
For the Mango Salsa
- 1 large ripe mango, diced
- 1 cup cherry tomatoes, chopped
- ¼ cup red onion, finely diced
- 1 jalapeño, finely chopped (seeds removed for mild heat)
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Preparation Steps
STEP 1: Prep the Fish
- Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with oil.
- Set Up Dredging Stations: Place the flour in one shallow bowl, the beaten eggs in a second bowl, and a mixture of shredded coconut, panko, garlic powder, onion powder, paprika, salt, and pepper in a third bowl.
STEP 2: Coat the Fish
- Dredge the Fillets: Pat the fish dry with paper towels. Dip each fillet first in flour, coating both sides evenly.
- Dip and Press: Transfer the floured fish into the beaten eggs, then press it firmly into the coconut-panko mixture, making sure the crust sticks well on all sides.
- Arrange on Tray: Place the coated fillets on the prepared baking sheet.
STEP 3: Bake the Fish
- Bake to Crisp Perfection: Lightly spray the tops of the fillets with oil. Bake for 18–22 minutes or until the crust is golden and the fish flakes easily with a fork. Thicker fillets may need an extra few minutes.
STEP 4: Make the Mango Salsa
- Mix the Salsa: Combine the diced mango, chopped tomatoes, red onion, jalapeño, cilantro, and lime juice in a medium bowl. Season with salt and pepper to taste.
- Let It Marinate: Keep the salsa in the fridge while the fish bakes so the flavors blend.
STEP 5: Serve
- Top and Enjoy: Once the fish is done, spoon a generous amount of mango salsa over each fillet and serve immediately.
Cooking Notes
- White fish cooks quickly, so check doneness early
- The crust browns more if you spray it lightly with oil before baking
- Keep the salsa separate until serving to maintain the crisp coating
- If using frozen fish, thaw completely and pat very dry
- This recipe works with thick or thin fillets, just adjust baking time
Serving Suggestions
- Serve with coconut rice or jasmine rice for a tropical-style meal
- Add a side of roasted vegetables, such as asparagus or zucchini
- Pair with a fresh green salad with lime vinaigrette
- Serve with grilled pineapple or mango slices for extra sweetness
- Add warm tortillas on the side to turn the fish into tropical tacos
Variations
- Use salmon instead of white fish for richer flavor
- Replace mango with pineapple or peach in the salsa
- Swap panko for gluten-free breadcrumbs if needed
- Add lime zest to the coconut coating for more citrus flavor
- Make air-fried coconut fish by cooking at 380°F for 10–12 minutes
Tips
- Pat the fish very dry before dredging so the crust sticks better
- For extra crispiness, toast the coconut lightly before coating the fish
- Use ripe but firm mango so it doesn’t become mushy in the salsa
- Add a second layer of coconut mixture if you want a thicker crust
- Increase jalapeño for a spicier salsa or use serrano pepper
Prep Time / Cooking Time / Total Time
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Nutritional Information (Per Serving, based on 4 servings)
Approx. 360 calories, 28g protein, 12g fat, 32g carbs
FAQs
Can I use frozen fish for this recipe?
- Yes, you can use frozen fish as long as it’s fully thawed and patted completely dry. Excess moisture prevents the coconut coating from sticking and can make the crust soft instead of crispy. Thaw overnight in the fridge for the best results.
Can I make this recipe in an air fryer?
- Absolutely! Air fry at 380°F (190°C) for 10–12 minutes, flipping halfway through. The coconut crust becomes even crispier in the air fryer. Make sure not to overcrowd the basket so the fish cooks evenly.
What type of fish works best?
- Cod, tilapia, haddock, mahi-mahi, and halibut all work wonderfully. Choose fillets around the same thickness so they cook evenly. Mild white fish allows the coconut and salsa flavors to shine.
Can I prepare anything ahead of time?
- You can prep the coconut coating mixture and chop the salsa ingredients ahead of time. Assemble the salsa right before serving to keep it fresh. The fish should be coated just before baking for the crispiest texture.
What if I don’t like mango?
- Pineapple, peach, kiwi, or a mix of berries all make great substitutes. Keep the lime juice and cilantro to maintain the fresh flavor balance.
Conclusion
Coconut Crusted Fish with Mango Salsa is the perfect blend of crispy, sweet, fresh, and tangy, making it a standout meal whether you’re cooking for your family or hosting guests. The golden coconut coating adds irresistible crunch, while the mango salsa brings brightness and color to every bite. It feels special enough for entertaining but is quick and simple enough for any weeknight. Once you try this tropical-inspired dish, it will become one of your favorite go-to recipes for a delicious, fresh, and satisfying dinner.
