Coconut Crusted Fish with Mango Salsa Recipe

If you’re looking for a dish that feels like a tropical vacation on your plate, this Coconut Crusted Fish with Mango Salsa Recipe is a winner. I love how the crispy, lightly spiced coconut crust adds a crunchy contrast to the tender, flaky fish underneath, while the vibrant mango salsa brings a fresh, tangy burst that really wakes up the whole dish. It’s one of those recipes that’s impressive enough for guests but so easy you can pull it together on a weeknight without stress.

What makes this Coconut Crusted Fish with Mango Salsa Recipe truly special is how effortlessly it balances savory and sweet flavors—plus it’s naturally gluten-free if you pick the right breadcrumbs! I often make this when I want something light but still satisfyingly flavorful, especially in warmer months when fresh mangoes are in season. Trust me, once you try it, you’ll find yourself craving that crispy crust paired with the juicy salsa on repeat.

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Ingredients & Why They Work

I love how the ingredients in this Coconut Crusted Fish with Mango Salsa Recipe come together in perfect harmony. The crunchy coconut works hand-in-hand with the warm spices to coat the fish, while the mango salsa adds freshness and zing. Picking ripe mangoes and fresh herbs will take this dish from great to unforgettable.

• Flounder or cod fillets: Choose firm white fish that flakes easily for the best texture under the crust.
• Egg: Acts as the glue to hold the crunchy coating on the fish.
• Breadcrumbs: Regular or gluten-free, they add structure and crispiness to the crust.
• Unsweetened shredded coconut: Provides that tropical crunch and subtly sweet flavor without overpowering.
• Spices (salt, cumin, paprika, garlic powder, black pepper): These layers of seasoning make the crust flavorful and aromatic.
• Olive oil: Drizzled on top to help the crust crisp up beautifully in the oven.
• Cherry tomatoes: Add juicy bursts and balance to the salsa.
• Mango: The star of the salsa, offering sweetness and a vibrant color.
• Purple onion: Adds slight sharpness and crunch.
• Jalapeño: For that gentle heat, adjust amount based on your spice tolerance.
• Lime juice: Lifts all the salsa ingredients with bright acidity.
• Cilantro: Fresh herbal aroma that ties the salsa together.

Make It Your Way

This recipe has been a playground for me when it comes to flavors and textures. I often play with the spice levels in the coconut crust or swap mango for pineapple to match whatever tropical fruit I have on hand. It’s a flexible template that welcomes your personal touch.

• Variation: I like adding a pinch of cayenne to the coconut crust when I want more heat — it gives the fish a nice kick without overpowering the mango salsa.
• Gluten-Free Option: Use gluten-free breadcrumbs or crushed nuts like macadamias for a nutty crust.
• Seasonal Tweaks: Swap mango with ripe peaches or nectarines when mangoes aren’t at their best.
• Cooking Method: Tried pan-frying instead of baking? It works too, just watch the heat to keep the crust intact.

Step-by-Step: How I Make Coconut Crusted Fish with Mango Salsa Recipe

Step 1: Prep the Coating and Fish

Start by preheating your oven to 400°F because everything else will go quickly after. On a shallow plate, mix together the breadcrumbs, shredded coconut, and spices — this mix is where all those toasted, fragrant flavors come from. In a separate bowl, whisk an egg until frothy, then dunk each fish fillet in the egg, making sure they’re coated well before dipping into your coconut crumb mixture. This two-step dip ensures your crust sticks perfectly to the fish during baking.

Step 2: Arrange and Bake

Line a baking sheet with parchment paper to prevent sticking and make cleanup easier. Place each coated fillet on the sheet and drizzle a little olive oil over the top to help the coconut crisp up nicely as it bakes. Bake for about 15 minutes — timing will depend on your fillet thickness, so keep an eye on it. The crust should look golden and crispy, and the fish should flake easily with a fork when done.

Step 3: Make the Mango Salsa

While the fish cooks, toss chopped cherry tomatoes, cubed mango, diced purple onion, jalapeño, lime juice, salt, and fresh cilantro in a bowl. The salsa is best when made fresh, bursting with vibrant colors and flavors that contrast beautifully with the warm fish. Adjust salt and lime to your taste — a little extra acid brightens the whole dish.

Step 4: Serve and Enjoy

Once the fish comes out of the oven, serve it warm topped with a generous scoop of that fresh mango salsa. The combination of textures and flavors is just magic — crunchy, sweet, tangy, a little spicy, and utterly satisfying.

How to Serve Coconut Crusted Fish with Mango Salsa Recipe

Garnishes

I love finishing this dish with a few extra sprigs of cilantro and a wedge of lime on the side — not just for looks but because that extra lime juice brightens every bite. Sometimes I’ll throw on thinly sliced green onions for a subtle oniony crunch on top. A dash of flaky sea salt right at the end is also a fantastic finishing touch.

Side Dishes

This Coconut Crusted Fish with Mango Salsa Recipe pairs wonderfully with coconut rice to keep the tropical theme rolling. A simple leafy green salad or roasted sweet potatoes are other favorites of mine that add heartiness without competing with the main flavors. If I’m in the mood for something light, steamed asparagus or grilled zucchini work beautifully.

Creative Ways to Present

For dinner parties, I’ve served the fish on banana leaves for a dramatic island-inspired vibe. Another fun idea is to create mini fish tacos with the crispy fish and mango salsa stuffed into warm tortillas — guests love assembling their own! If you want to impress visually, serve the fish atop a bed of vibrant purple cauliflower rice or rainbow slaw.

Make Ahead and Storage

Storing Leftovers

I usually store leftover fish in an airtight container in the fridge for up to 2 days. To keep the crust a bit crispier, I let the fish cool completely before refrigerating. The mango salsa is best stored separately to keep it fresh and prevent sogginess.

Freezing

Freezing works better for the fish alone before baking. I coat and freeze the fillets on a tray, then transfer to a freezer-safe bag. When ready, bake from frozen but add a few extra minutes. I don’t recommend freezing the mango salsa because it tends to lose its fresh texture.

Reheating

To reheat, I pop the fish in a preheated oven at 350°F for about 8-10 minutes. This helps revive the crispness better than the microwave. I add the mango salsa fresh right before serving to keep that bright tropical flavor intact.

FAQs

Final Thoughts

This Coconut Crusted Fish with Mango Salsa Recipe truly has a special place in my weeknight rotation. It’s one of those meals that feels both casual and a little fancy, like something you could serve for a casual family dinner or a relaxed dinner party. The way the crispy coconut crust pairs with that sweet and zesty mango salsa never fails to impress me—and my friends and family ask for it again and again. Give it a try; you’ll find it’s a share-worthy recipe that brings a little sunshine to any day in your kitchen.

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