Coconut-Crusted Fish Fillets With Mango Salsa

Coconut Crusted Fish Fillets With Mango Salsa
Marian Blazes
Prep: 20 mins
Cook: 15 mins
Total: 35 mins
Servings: 4 servings
Nutrition Facts (per serving)
705 Calories
36g Fat
55g Carbs
44g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 705
% Daily Value*
Total Fat 36g 46%
Saturated Fat 13g 64%
Cholesterol 180mg 60%
Sodium 485mg 21%
Total Carbohydrate 55g 20%
Dietary Fiber 6g 22%
Total Sugars 28g
Protein 44g
Vitamin C 72mg 361%
Calcium 102mg 8%
Iron 3mg 17%
Potassium 1068mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 large ripe mango, peeled and medium diced

  • 1/4 cup finely chopped red onion

  • 1 1/2 tablespoons freshly squeezed lime juice

  • 1/4 cup finely chopped red pepper

  • 1 tablespoon vinegar

  • 1 tablespoon sugar

  • 1 tablespoon vegetable oil

  • 2 tablespoons coarsely chopped fresh cilantro

  • 1/2 teaspoon curry powder

  • Salt and pepper, to taste

For the Fillets:

  • 1 cup sweetened shredded coconut

  • 2/3 cup all-purpose flour, divided

  • 1/2 teaspoon ground cumin

  • 1 teaspoon curry powder

  • 1/2 teaspoon salt, or to taste

  • 1/2 teaspoon freshly ground black pepper, or to taste

  • 1 large egg

  • 4 firm white fish fillets , such as whiting

  • 2 tablespoons olive oil

  • 2 tablespoons unsalted 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 shredded coconut 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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