Whole 30 Recipes Fish – Coconut Mango Fish for the Win

I still remember the first time I tried coconut-crusted fish while traveling near the coast — it was such a refreshing, tropical surprise that I instantly fell in love with it. The crispy coconut coating paired with the tender, flaky fish inside created the perfect contrast of textures, and the fresh mango salsa brought a bright, tangy-sweet balance that made every bite unforgettable. This dish has been a favorite of mine ever since, and I’ve spent time perfecting a version that is simple enough to make at home while still feeling special and restaurant-quality.

You will love this recipe because it is light, fresh, and bursting with flavor. The crispy coconut crust adds a satisfying crunch without the heaviness of deep frying, making it a healthier alternative to many fried fish dishes. The mango salsa brightens the entire plate with its tropical flair, giving you a mix of sweet, tangy, and slightly spicy notes in every bite. It’s the kind of dish that feels like a mini-vacation on your dinner table, which makes it perfect for weeknights when you want something quick yet exciting.

This recipe is incredibly versatile — you can use almost any firm white fish, such as cod, tilapia, haddock, or even mahi-mahi, depending on what’s available at your local market. You can also adjust the mango salsa to suit your taste, adding more chili for extra heat or keeping it mild for a family-friendly version. Serve it with rice, quinoa, or a simple green salad for a complete and balanced meal.

One of my favorite things about this dish is how affordable and accessible it is. Most of the ingredients are pantry staples, and even the fresh mango and lime can be found at most grocery stores year-round. You won’t need to spend hours in the kitchen or spend a fortune to create a dish that looks and tastes like it belongs in a coastal restaurant.

Ingredients for Coconut Crusted Fish:

• 4 white fish fillets (cod, tilapia, or haddock)

• 1 cup shredded unsweetened coconut

• ½ cup panko breadcrumbs

• ½ cup all-purpose flour

• 2 large eggs (beaten)

• 1 tsp garlic powder

• ½ tsp paprika

• ½ tsp salt

• ½ tsp black pepper

• 3 tbsp cooking oil

Ingredients for Mango Salsa:

• 1 large ripe mango (diced)

• ½ small red onion (finely chopped)

• 1 small red chili or jalapeño (minced, optional)

• 1 tbsp fresh lime juice

• 2 tbsp fresh cilantro (chopped)

• Salt to taste

How to Prepare Coconut Crusted Fish with Mango Salsa

Making this recipe is surprisingly easy, and you don’t need any special equipment or complicated techniques to get that golden, crunchy crust. I like to set up my ingredients in an assembly line so everything is ready before I start coating the fish. This step helps keep the process quick and organized, which is especially helpful on busy weeknights.

Step-by-Step Instructions for Preparation

1. Prepare the Mango Salsa First
   Start by making the mango salsa so the flavors have time to blend while you prepare the fish. In a medium bowl, combine the diced mango, chopped red onion, minced chili or jalapeño, lime juice, and chopped cilantro. Add a pinch of salt and toss gently to combine. Taste and adjust for seasoning, adding more lime juice if you like it tangier. Set the salsa aside.

2. Set Up the Coating Station
   In three shallow bowls, prepare your coating ingredients. Place the flour in the first bowl and season it with garlic powder, paprika, salt, and pepper. Place the beaten eggs in the second bowl. In the third bowl, mix together shredded coconut and panko breadcrumbs.

3. Coat the Fish Fillets
   Pat the fish fillets dry with a paper towel. This step is important because it helps the coating stick better. Dredge each fillet in the seasoned flour, shaking off any excess. Dip the floured fillet into the beaten eggs, making sure it is completely coated. Finally, press the fillet into the coconut-panko mixture, pressing gently so the coating sticks well to all sides.

4. Heat the Oil
   In a large skillet, heat the cooking oil over medium heat until hot but not smoking. You can test if the oil is ready by dropping a few breadcrumbs in — if they sizzle right away, the oil is at the right temperature.

5. Cook the Fish
   Place the coated fish fillets in the skillet and cook for 3–4 minutes per side, depending on thickness, until the coating is golden brown and crispy and the fish flakes easily with a fork. Work in batches if necessary to avoid overcrowding the pan.

6. Drain and Rest
   Transfer the cooked fish fillets to a plate lined with paper towels to drain any excess oil. Let them rest for 2 minutes before serving to allow the crust to stay crisp.

7. Assemble and Serve
   Place the crispy coconut-crusted fish on plates or a serving platter. Spoon the fresh mango salsa generously over the top of each fillet. Serve immediately with your choice of rice, quinoa, or a simple green salad.

Quick and Easy

This dish comes together in under 30 minutes, which makes it an excellent option for a weeknight dinner. Preparing the mango salsa first saves time and allows you to serve everything while the fish is still hot and crispy.

Customizable

You can easily adjust this recipe to suit your taste. Swap the mango for pineapple or papaya for a different tropical flavor. Use a pinch of cayenne pepper in the coating if you like a bit of heat, or keep it mild for kids. If you prefer baking instead of pan-frying, you can bake the coated fish at 200°C (400°F) for 12–15 minutes until golden and cooked through.

Popular with Many People

This dish is always a crowd-pleaser. The combination of crispy fish and fresh, colorful salsa makes it perfect for family dinners, summer cookouts, or even as a light main course for guests. It looks impressive but is simple enough for everyday cooking.

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FAQs

Can I use frozen fish for this recipe?
Yes, you can use frozen fish fillets. Just make sure to thaw them completely and pat them dry before coating. Excess moisture can prevent the coconut crust from sticking properly.

What type of fish works best for this recipe?
Any firm white fish such as cod, haddock, tilapia, or mahi-mahi works well. These types hold up during cooking and stay flaky and tender inside.

Can I make this dish gluten-free?
Yes, you can use gluten-free flour and gluten-free panko breadcrumbs. The texture will remain crispy, and the recipe will be fully gluten-free.

Can I bake the fish instead of frying it?
Absolutely. Place the coated fish fillets on a parchment-lined baking sheet, spray lightly with cooking spray, and bake at 200°C (400°F) for 12–15 minutes until golden and cooked through.

How far ahead can I make the mango salsa?
You can make the salsa up to 4 hours ahead of time and store it in the refrigerator. Just give it a quick stir before serving.

What sides go well with coconut-crusted fish?
Steamed rice, coconut rice, quinoa, or a fresh green salad pair beautifully. Roasted vegetables or grilled corn also make great sides.

Can I make this dish dairy-free?
Yes, this recipe is naturally dairy-free as written. Just make sure your breadcrumbs are dairy-free if you’re using store-bought.