Coconut Crusted Fish with Mango Salsa

Coconut Crusted Fish with Mango Salsa is a tropical seafood recipe featuring white fish fillets coated in a crisp coconut and breadcrumb mix,

pan-fried until golden, and topped with a fresh mango salsa for fish. It’s light, healthy, and perfect for warm-weather meals—or anytime you crave something fresh and flavorful.

There’s something about the combination of crispy coconut fish and juicy mango salsa that feels like a mini vacation on a plate.

I remember making this Coconut Crusted Fish with Mango Salsa for a weekend lunch after a grocery trip when I found the sweetest mangoes in season. The crunch from the coconut breading and the fresh, zesty salsa—it just works.

This recipe is simple enough for a weekday dinner yet bright and beautiful enough to impress guests. You don’t need any fancy tools or skills—just a skillet, some fresh ingredients, and a good appetite.

Why You’ll Love This Coconut Crusted Fish with Mango Salsa Recipe

If you love tropical flavors, this recipe will be your new favorite. The light, golden crust on the fish pairs perfectly with the sweet and spicy mango salsa.

It’s quick to make, full of fresh textures, and great for anyone who enjoys fish with mango salsa that tastes as good as it looks.

The coconut adds just the right crunch and a hint of sweetness, while the mango salsa brings balance with tangy lime and a touch of heat from jalapeño. It’s a dish that feels fancy but is super easy to make at home.

How To Make Coconut Crusted Fish with Mango Salsa?

Recipe Overview

This Coconut Crusted Fish with Mango Salsa is a quick, tropical-inspired dish featuring crispy coconut-breaded fish and a refreshing mango salsa topping.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Cuisine: Tropical / Seafood
• Course: Main Course
• Difficulty Level: Easy
• Yield: 4 servings
• Calories per Serving: ~380 kcal
• Serving Size: 1 fillet with salsa

Equipment

• Mixing bowls
• Shallow dish for coating
• Non-stick skillet
• Spatula
• Cutting board and knife
• Measuring cups and spoons

Ingredients

For the Fish:

• 4 skinless flounder or cod fillets (or white fish of choice)
• 1 large egg
• ½ cup breadcrumbs (regular or gluten-free)
• ½ cup unsweetened finely shredded coconut
• ½ tsp salt
• ½ tsp cumin
• 1 tsp paprika
• 1 tsp garlic powder
• ¼ tsp black pepper
• Olive oil, to drizzle

For the Mango Salsa:

• 1 cup chopped cherry tomatoes
• 1 large mango, cubed
• ¼ purple onion, diced
• 1 jalapeño, deseeded and diced
• Juice from ½ lime
• ¼ tsp salt
• Handful of chopped cilantro

Instructions

1. Prep the Fish Coating

In a shallow dish, mix breadcrumbs, shredded coconut, paprika, garlic powder, cumin, salt, and black pepper. In another small bowl, whisk the egg.

2. Coat the Fish

Dip each fish fillet into the egg, then press into the coconut mixture to coat both sides evenly. Shake off the extra.

3. Cook the Fish

Heat a non-stick skillet over medium heat and drizzle lightly with olive oil. Place the coated fish fillets in the skillet. Cook for about 3–4 minutes per side, until golden and crispy. Don’t overcrowd the pan—cook in batches if needed.

4. Make the Mango Salsa

In a bowl, combine mango cubes, cherry tomatoes, onion, jalapeño, cilantro, lime juice, and salt. Stir gently to mix. Taste and adjust lime or salt if needed.

5. Serve

Place the cooked fish on plates and top with a generous spoonful of fresh mango salsa. Serve right away while the fish is still warm.

Nutrition (per serving)

• Calories: 380
• Protein: 32g
• Carbohydrates: 20g
• Fat: 18g
• Fiber: 3g
• Sugars: 7g

Pro Tips

1. Different Fish: Try mahi mahi, tilapia, or snapper for a twist.

2. Baked Version: Instead of pan-frying, bake at 400°F for 12–15 minutes until golden.

3. Air Fryer Option: Air fry at 375°F for 10–12 minutes for a lighter version.

4. Make-Ahead Salsa: You can make the mango salsa a few hours early and chill it until serving.

5. No Mango? Substitute with pineapple or peaches for a sweet tropical touch.

Serving Suggestions

I love serving Coconut Crusted Fish with Mango Salsa with coconut rice, quinoa, or a side of grilled vegetables. It’s also delicious with a drizzle of honey mustard or light yogurt sauce.

To make it feel restaurant-style, plate the fish on a bed of rice and spoon the mango salsa over the top with extra cilantro for color.

Storing Tips

If you have leftovers, keep the fish and mango salsa separate.

✅ Store fish in an airtight container in the fridge for up to 2 days.

✅ Reheat in a skillet or oven to keep it crispy.

✅ The mango salsa should be stored in a covered container in the fridge and used within 24 hours.

Health Benefits

This recipe is packed with lean protein, heart-healthy fats, and antioxidants from the mango and tomatoes.

Coconut adds a source of healthy fat, while lime and cilantro bring vitamin C and freshness to the dish. It’s light, balanced, and feels satisfying without being heavy.

Recipe Note

• Use unsweetened shredded coconut for the best flavor and texture.
• Don’t skip the lime juice in the salsa—it ties everything together.
• Pat your fish dry before coating to help the coconut stick better.

FAQs

Conclusion

This Coconut Crusted Fish with Mango Salsa is one of those recipes that makes me smile every single time. It’s bright, crunchy, and fresh—the kind of dish that brings a little sunshine to your table.

If you try it, leave a comment below or share your version with me. I’d love to hear how it turned out for you!