Crispy Mango-Coconut Fish with Avocado-Corn Salsa

Sweet, crunchy, citrusy, and fresh—this tropical-inspired fish dish is sunshine on a plate!

Ingredients

For the Mango-Coconut Fish:

• 4 white fish fillets (e.g., mahi-mahi, halibut, or cod)
• 1/2 cup shredded unsweetened coconut
• 1/4 cup panko breadcrumbs
• 1 egg, beaten
• Salt and pepper, to taste
• 1 tsp garlic powder
• 1/2 mango, peeled and finely diced
• 1 tbsp lime juice
• 2 tbsp coconut oil or neutral oil for frying

For the Avocado-Corn Salsa:

• 1 ripe avocado, diced
• 1/2 cup cooked or grilled corn kernels
• 1/4 cup red bell pepper, finely chopped
• 2 tbsp red onion, finely chopped
• Juice of 1/2 lime
• Salt and pepper, to taste
• 1 tbsp chopped fresh mint or cilantro

Instructions

1. Prep the coating: In a shallow dish, mix the shredded coconut, panko breadcrumbs, garlic powder, salt, and pepper.
2. Flavor the mango: In a small bowl, combine diced mango with 1 tablespoon lime juice. Set aside.
3. Prepare the fish: Pat the fillets dry and season both sides with salt and pepper. Dip each one in the beaten egg, then coat in the coconut-breadcrumb mixture. Press gently to adhere.
4. Cook the fish: Heat coconut oil in a large nonstick skillet over medium heat. Add the coated fillets and cook for 3–4 minutes per side or until golden and cooked through (fish should flake easily).
5. Make the salsa: While fish cooks, gently combine the avocado, corn, red bell pepper, red onion, lime juice, and herbs in a bowl. Season lightly with salt and pepper.
6. Plate and serve: Serve each fish fillet topped with a generous spoonful of avocado-corn salsa. Drizzle with extra mango-lime if desired.

Serving Suggestions:

• • Pairs beautifully with coconut rice, quinoa, or a fresh arugula salad.
• • Add a drizzle of honey-lime dressing for extra tropical flavor.
• • Make it spicy with a pinch of chili flakes in the salsa.

Quick Facts:

Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

Servings: 4 | Calories: ~350–400 per serving