Best 9 Coconut Crusted Fish Fillets With Mango Salsa Recipes

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Coconut crusted fish fillets with mango salsa is a delightful dish that combines the flavors of the tropics with the delicate taste of fish. This recipe is easy to make and perfect for a quick weeknight meal or a special occasion. With just a few simple ingredients, you can create a dish that is sure to impress your family and friends. The coconut crust adds a crispy texture to the fish, while the mango salsa provides a sweet and tangy balance.

Check out the recipes below so you can choose the best recipe for yourself!

CRISPY FISH WITH MANGO SALSA



Crispy Fish with Mango Salsa image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 12

2 serpent head fish fillets (can be substituted with snapper or catfish)
3 tablespoons fish sauce
Ground nut oil, for frying
Thai chili peppers, stem removed
2 tablespoons fish sauce
1 teaspoon sugar
2 limes, juiced
1 green mango, peeled and shredded
2 shallots, finely sliced
1 stalk lemongrass, stick finely sliced
2 tablespoons chopped fresh cilantro leaves
2 spring onions (green part only), finely sliced

Steps:

  • Marinate the fillets in 3 tablespoons of the fish sauce. Leave for 5 minutes.
  • Heat the oil in wok (ensure that the oil is no more than halfway up the wok). When very hot, about 350 degrees F, deep fry the fish until golden brown, about 5 to 6 minutes. Remove from the oil and drain on a paper towel-lined plate.
  • Make the salsa dressing by pounding the Thai chili peppers roughly with a pestle and mortar. Transfer the chilies into a salad bowl.
  • Season the dressing with fish sauce for saltiness, sugar for sweetness, and the lime juice for sourness.
  • Put the shredded mango, shallots, lemongrass, coriander and spring onions into the salad bowl and toss.
  • Serve the mango salad with the crispy fish.

JAY'S POTATO-CRUSTED FISH WITH MANGO SALSA



Jay's Potato-Crusted Fish with Mango Salsa image

Provided by Food Network

Categories     main-dish

Time 1h4m

Yield 4 minutes

Number Of Ingredients 15

1 ripe mango, diced
1 jalapeno pepper, seeded and minced
1 small red onion, chopped
Juice of 1 lime
2 tablespoons chopped fresh cilantro, plus more for garnish
Kosher salt
2 tablespoons extra-virgin olive oil
1 cup instant mashed potatoes
Finely grated zest of 1 lime
1 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 large eggs
1 cup all-purpose flour
4 6 -ounce skinless striped bass fillets
Vegetable oil, for frying

Steps:

  • Make the salsa: Mix the mango, jalapeno, onion, lime juice, cilantro and 1 teaspoon salt in a bowl; fold in the olive oil. Prepare the fish: Mix the instant potatoes, lime zest, cayenne, 2 teaspoons salt and 1/2 teaspoon black pepper in a shallow dish. Beat the eggs in another dish. Season the flour with salt and black pepper in a third dish. Dredge each fish fillet in the seasoned flour, dip in the eggs, then coat completely with the potato mixture.
  • Place a large nonstick skillet over medium-high heat. Add about 1/2 inch of vegetable oil. When the oil is hot, place the fish curved-side down in the pan; cook until golden brown and crisp, 3 to 4 minutes. Turn and cook until golden on the other side, about 3 more minutes. Top with the salsa and more cilantro.

COCONUT-MANGO TILAPIA



Coconut-Mango Tilapia image

Friends always request this recipe with its intriguing tropical taste. A sweet mango puree nicely complements the couscous and fish.-Jessie Apfe, Berkeley, California.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1/2 cup light coconut milk
2 tablespoons lime juice
2 large mangoes, peeled and diced
3 tablespoons brown sugar
4-1/2 teaspoons minced fresh gingerroot
4 tilapia fillets (4 ounces each)
COUSCOUS:
3/4 cup light coconut milk
1-1/2 teaspoons minced fresh gingerroot
2/3 cup uncooked couscous
2 tablespoons minced fresh cilantro

Steps:

  • Place the first five ingredients in a blender; cover and process until smooth. Pour 1 cup mixture into a large resealable plastic bag. Add fish; seal bag and turn to coat. Refrigerate at least 2 hours. Cover and refrigerate remaining mixture for sauce., Drain fish, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill fish, covered, over high heat or broil 3-4 in. from heat 3-5 minutes or until fish just begins to flake easily with a fork., Meanwhile, in a small saucepan, bring coconut milk and ginger to a boil. Stir in couscous. Remove from heat; let stand, covered, 5-10 minutes or until liquid is absorbed. Add cilantro; fluff with a fork. Serve fish with couscous and reserved sauce.

Nutrition Facts : Calories 350 calories, Fat 10g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 72mg sodium, Carbohydrate 40g carbohydrate (17g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges

FISH WITH MANGO SALSA



Fish With Mango Salsa image

A few years ago, a good friend and I would get together every Saturday evening for dinner. One week, neither of us felt particularly inspired, so we combined random leftovers from our refrigerators, and quite accidentally we created this - a light, healthy, and wonderfully delicious summer dish. Pairs beautifully with grilled asparagus and a light off-dry white wine, such as a sauvignon blanc. The fish used originally was shark steaks - but since then, it has been tested with sole, catfish, tilapia, flounder, cod, and even chicken - with equal success. Enjoy.

Provided by ClarenceKitchenDiva

Categories     Low Cholesterol

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

1/2 lb fish fillet, approximately, in two pieces
1 lime, juice of, divided
1 tablespoon fresh garlic, minced
sea salt & freshly ground black pepper, to taste
1 mango, peeled and cut into 1/2 cubes
3 tablespoons fresh cilantro, minced
2 teaspoons jalapeno peppers, minced (or to taste, this amount gives it a bit of heat without overpowering the other flavours)
1 tablespoon red onion, very finely minced
1 tablespoon extra virgin olive oil

Steps:

  • Prepare fish: drizzle with half of the lime juice, rub with garlic, and sprinkle with pepper. Set aside to allow to marinade while you prepare the salsa.
  • Prepare salsa: combine the rest of the lime juice with the mango, cilantro, jalapeno pepper, onion, and black pepper to taste.
  • Cook fish: in a frying pan, heat olive oil. Add fish, and cook 3 minutes. Using a large silicone spatula, carefully flip over the fish and cook on the other side, about 3 minutes longer or until it flakes with a fork. Alternately, cook on a Foreman grill for 3 minutes.
  • Transfer from grill to serving plate; spoon salsa atop shark.

Nutrition Facts : Calories 299.1, Fat 8.5, SaturatedFat 1.3, Cholesterol 62.3, Sodium 92.6, Carbohydrate 30.8, Fiber 3.9, Sugar 23.9, Protein 27.9

CARIBBEAN FISH WITH MANGO SALSA



Caribbean Fish With Mango Salsa image

Now for something completely different, how about a little Caribbean/Creole feel? This can be done with fish or with scallops and will wake up the little taste buds. Please forgive me, I am not a real recipe follower, and I change it around all the time. Hope this works for you, love to hear about it. I never wrote it as a recipe, sort of a seat of the pants guy. One item to complete it that I may add is Zatarain's Caribbean Rice®, and in this I add 1/2 red bell pepper and 1/4 cup of fresh pineapple.

Provided by Michaelc

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h25m

Yield 5

Number Of Ingredients 23

1 tablespoon paprika
2 teaspoons curry powder
2 teaspoons ground cumin
1 ½ teaspoons ground allspice
1 teaspoon ground ginger
1 teaspoon ground coriander
¾ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground fennel seed
⅛ teaspoon cayenne pepper
1 mango - peeled, seeded and diced
1 cup chopped fresh pineapple
½ red bell pepper, chopped
½ cup black beans, rinsed and drained
½ red onion, finely chopped
3 tablespoons chopped fresh cilantro
3 tablespoons fresh lime juice
1 egg
⅓ cup milk
1 cup panko bread crumbs
1 tablespoon dried unsweetened coconut, or to taste
1 tablespoon olive oil, or as needed
5 (4 ounce) fillets tilapia

Steps:

  • Mix together the paprika, curry powder, cumin, allspice, ginger, coriander, salt, black pepper, fennel, and cayenne pepper in a bowl; set the spice mix aside.
  • In a bowl, lightly toss the mango, pineapple, red bell pepper, black beans, red onion, and cilantro in a bowl; pour lime juice over the mango mixture, and toss again. Cover the bowl, and refrigerate until chilled, at least 30 minutes.
  • Whisk together the egg and milk in a bowl. In a separate shallow bowl, stir the panko crumbs with coconut. Stir about 1 tablespoon of the spice mix, or to taste, into the panko crumb mixture.
  • Heat olive oil in a skillet over medium heat. Dip tilapia fillets into the egg mixture, then press gently into the panko crumb mixture to coat both sides of fillets. Brush off any loose crumbs, then lay the fillets into the hot oil. Pan-fry until the fish is opaque inside and golden brown outside, 3 to 5 minutes per side or as needed. Serve with mango salsa.

Nutrition Facts : Calories 312.1 calories, Carbohydrate 36.7 g, Cholesterol 79.9 mg, Fat 7.9 g, Fiber 4.9 g, Protein 29.9 g, SaturatedFat 2.2 g, Sodium 645.6 mg, Sugar 11.6 g

UTOKIA'S PECAN COCONUT CRUSTED FISH



Utokia's Pecan Coconut Crusted Fish image

Fish fillets with a coconut-pecan coating are baked until just done and served with a delightful pineapple-mango salsa.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Yield 4

Number Of Ingredients 15

Reynolds Wrap® Non-Stick Foil
4 (5 ounce) fish fillets, fresh or thawed
¼ cup butter, melted
½ teaspoon salt
¼ teaspoon cayenne pepper, or to taste
½ cup finely chopped pecans
½ cup shredded coconut
2 tablespoons plain dry bread crumbs
2 (8 ounce) cans pineapple tidbits, drained
1 large mango, diced
½ medium red bell pepper, diced
2 green onions, chopped
1 tablespoon red wine vinegar
2 tablespoons chopped cilantro
¼ teaspoon salt

Steps:

  • Preheat oven to 400 degrees F. Line a 15 1/2x10 1/2x1-inch baking pan with Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food; set aside.
  • Combine butter, salt and cayenne pepper in a large bowl. Add fish and stir to coat; set aside. Combine pecans, coconut and bread crumbs. Spread mixture on a sheet of wax paper. Roll fish in coconut mixture, turning to coat evenly. Press on additional mixture, if necessary. Place in a single layer in foil-lined pan.
  • Bake for 15 to 20 minutes or just until fish is opaque throughout. Serve with salsa.
  • For salsa: Combine pineapple, mango, red pepper, green onions, red wine vinegar, cilantro and salt. Chill; serve with fish.

Nutrition Facts : Calories 501.7 calories, Carbohydrate 41.7 g, Cholesterol 82.4 mg, Fat 26.3 g, Fiber 5.3 g, Protein 28.8 g, SaturatedFat 10.9 g, Sodium 674.2 mg, Sugar 32.5 g

PECAN COCONUT CRUSTED FISH



Pecan Coconut Crusted Fish image

Make and share this Pecan Coconut Crusted Fish recipe from Food.com.

Provided by LMillerRN

Categories     Coconut

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

4 fish fillets (fresh or thawed)
1/4 cup butter, melted
1/2 teaspoon salt
1/4-1/2 teaspoon cayenne pepper
1/2 cup finely chopped pecans
1/2 cup shredded coconut
2 tablespoons plain breadcrumbs
2 (8 ounce) cans pineapple tidbits, drained
1 large mango, diced
1/2 medium red pepper, diced
2 green onions, chopped
1 tablespoon red wine vinegar
2 tablespoons chopped cilantro
1/4 teaspoon salt

Steps:

  • PREHEAT oven to 400°F Line a 15 1/2x10 1/2x1-inch baking pan with Foil, spray with cooking spray ; set aside.
  • COMBINE butter, salt and cayenne pepper in a large bowl. Add fish and stir to coat; set aside. Combine pecans, coconut and bread crumbs. Spread mixture on a sheet of wax paper. Roll fish in coconut mixture, turning to coat evenly. Press on additional mixture, if necessary. Place in a single layer in foil-lined pan.
  • Bake for 15 to 20 minutes or just until fish is opaque throughout. Serve with salsa.
  • FOR SALSA: Combine pineapple, mango, red pepper, green onions, red wine vinegar, cilantro and salt. Chill; serve with fish.

Nutrition Facts : Calories 558.1, Fat 27.6, SaturatedFat 12.2, Cholesterol 129.5, Sodium 717, Carbohydrate 36.3, Fiber 5.2, Sugar 26.4, Protein 44.5

COCONUT-MANGO MAHI MAHI



Coconut-Mango Mahi Mahi image

Take a tropical taste trip in minutes with this special recipe. Whipping a bit of candied ginger into the sauce enhances its delicious flavor. -Don Thompson, Houston, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings (1-1/2 cups sauce).

Number Of Ingredients 14

1/2 cup all-purpose flour
2 eggs, lightly beaten
1 cup dry bread crumbs
1 cup sweetened shredded coconut
6 mahi mahi fillets (5 ounces each)
2 tablespoons peanut or canola oil
2 medium mangoes, peeled and cubed
1/4 cup white wine or chicken broth
2 tablespoons brown sugar
1 garlic clove, halved
1 teaspoon finely chopped crystallized ginger
1 teaspoon reduced-sodium soy sauce
1/8 teaspoon pepper
2 tablespoons minced fresh basil

Steps:

  • Place flour and eggs in separate shallow bowls. In another shallow bowl, combine bread crumbs and coconut. Dip fillets in flour, eggs, then bread crumb mixture., In a large skillet over medium heat, cook fish in oil for 4-5 minutes on each side or until golden brown on the outside and fish just turns opaque in the center., Meanwhile, in a food processor, combine the mangoes, wine, brown sugar, garlic, ginger, soy sauce and pepper; cover and process until blended. Stir in basil. Serve with fish.

Nutrition Facts : Calories 374 calories, Fat 12g fat (5g saturated fat), Cholesterol 168mg cholesterol, Sodium 315mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges

COCONUT-CRUSTED FISH FILLETS WITH MANGO SALSA



Coconut-Crusted Fish Fillets with Mango Salsa image

Categories     Fish

Number Of Ingredients 18

1 For the Mango Salsa: ripe mango (peeled and finely diced) p
1/4 cup red onion (finely chopped)
1/2 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
1 dash salt and pepper to taste
1 cup For the Fillets: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 dash Salt & Pepper
1 Egg
2 Olive Oil & Butter

Steps:

  • 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.
  • 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.
  • In a small bowl, whisk the egg with 1 tablespoon water.
  • Place the remaining 1/3 cup flour on a second plate. 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.
  • 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.
  • Spoon a bit of the mango salsa on each fillet and serve.

Tips:

  • For the perfect crispy crust, ensure the coconut mixture is evenly coated on the fish fillets.
  • Use a large skillet to prevent overcrowding the fish fillets, which can result in soggy breading.
  • Cook the fillets over medium heat to prevent burning the coconut crust while ensuring the fish is cooked through.
  • To achieve a golden brown crust, flip the fillets halfway through the cooking process.
  • Use a sharp knife to create a fine dice for the mango salsa, ensuring each ingredient is evenly distributed.
  • If the mango salsa is too spicy, adjust the heat level by adding more honey or pineapple juice.
  • For a refreshing salsa, chill it in the refrigerator for at least 30 minutes before serving.
  • Garnish the fish fillets with fresh cilantro or chopped green onions for an extra touch of flavor and color.

Conclusion:

These coconut-crusted fish fillets with mango salsa offer a delightful combination of crispy, flaky fish, and a refreshing, tangy salsa. The coconut crust adds a unique texture and flavor to the fish, while the mango salsa provides a burst of tropical sweetness and acidity. This dish is perfect for a light and healthy meal, served with a side of steamed vegetables or a bed of brown rice. The combination of flavors and textures makes this recipe a standout choice for any seafood lover looking for a unique and delicious culinary experience. Enjoy this delectable dish as a main course or as part of a larger spread at your next gathering.

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