Coconut-Crusted Fish Fillets With Mango Salsa

Coconut Crusted Fish Fillets With Mango Salsa
Marian Blazes
  • Total: 35 mins
  • Prep: 20 mins
  • Cook: 15 mins
  • Yield: 4 fillets (4 servings)

The flavors of coconut and mango will transport your dinner table to the tropics. These sautéed fish fillets have a crisp coconut crust and are topped with a refreshing mango salsa. The coconut adds a bit of sweetness while the curry powder brings more complex flavor and perhaps a hint of heat.

It is best to use a firm white fish for this recipe, such as whiting, halibut, cod or sea bass, and be sure that your mango is ripe. If peeling and cutting the mango proves to be a bit challenging, you can cut the mango with the peel intact, slicing right next to the pit, creating about 4 sections. Score the mango flesh into cubes--without cutting through the peel―and then turn the section "inside-out," pushing the flesh away from the peel. Run the knife between the flesh and peel to remove the mango cubes. 


  • For the Mango Salsa:
  • 1 ripe mango (peeled and finely diced)
  • 1/4 cup red onion (finely chopped)
  • Juice of 1/2 lime
  • 1/4 cup red pepper (finely chopped)
  • 1 tablespoon vinegar
  • 1 tablespoon sugar
  • 1 tablespoon vegetable oil
  • 2 tablespoons fresh cilantro (coarsely chopped)
  • 1/2 teaspoon curry powder
  • Dash salt and pepper to taste
  • For the Fillets:
  • 1 cup sweetened coconut (shredded)
  • 4 firm white fish fillets (such as whiting)
  • 2/3 cup all-purpose flour (divided)
  • 1/2 teaspoon cumin
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon ground pepper (or to taste)
  • 1 egg
  • 2 tablespoons olive oil
  • 2 tablespoons butter

Steps to Make It

  1. Prepare the mango salsa: Stir together the mango, onion, lime juice, red pepper, vinegar, sugar, vegetable oil, cilantro and curry powder in a bowl. Season salsa with salt and pepper to taste. Set aside.

  2. Place the coconut flakes in a food processor and pulse very briefly, until they are a bit more finely shredded. Add 1/3 cup flour, the cumin, curry powder, salt and pepper and pulse to mix. Transfer mixture to a shallow plate.

  3. In a small bowl, whisk the egg with 1 tablespoon water. Place the remaining 1/3 cup flour on a second plate.

  4. Dredge the fillets first in the plain flour (shaking off excess), then in the egg mixture (letting excess drip off), and finally in the coconut mixture, coating both sides completely.

  5. Heat the olive oil and the butter in a skillet over medium-high heat. Sauté the fillets until they are browned on both sides and cooked through on the inside, about 2 to 3 minutes per side.

  6. Spoon a bit of the mango salsa on each fillet and serve.  

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