Coconut Crusted Fish Fillets with Mango Salsa

Coconut Crusted Fish Fillets with Mango Salsa. Marian Blazes
    35 mins

These sautéed fish fillets have a crisp coconut crust, and are topped with a refreshing mango salsa.

What You'll Need

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

How to Make It


  1. Prepare the mango salsa: Stir together the chopped mango, chopped onion, lime juice, chopped pepper, vinegar, sugar, vegetable oil, cilantro, and curry powder.  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, 1/2 teaspoon cumin, 1 teaspoon curry powder, 1/2 teaspoon salt and and 1/2 teaspoon pepper to the coconut and pulse to mix.  Transfer mixture to a shallow plate.
  1. In small bowl, whisk the egg with 1 tablespoon water. Place the remaining 1/3 cup flour on a second plate.
  2. 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.
  3. Heat the olive oil and the butter in a skillet over medium high heat.   Sauté the breaded fillets until they are browned on both sides and cooked though on the inside, about 2-3 minutes per side.
  4. Garnish the fillets with the mango salsa.  Serve with rice.