Coconut Lime Fish with Mango Salsa
Ingredients
For the Coconut Lime Fish:
4 fish fillets (such as cod, tilapia, or snapper), about 6 oz each
1/2 cup shredded coconut (sweetened or unsweetened)
1/2 cup panko breadcrumbs
1/4 cup all-purpose flour
1 large egg, beaten
2 tablespoons coconut oil or vegetable oil
Zest of 1 lime
Juice of 1 lime
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Salt and pepper, to taste
For the Mango Salsa:
1 ripe mango, peeled and diced
1/4 cup red bell pepper, finely chopped
1/4 cup red onion, finely chopped
1 jalapeño, seeded and finely chopped (optional, for heat)
2 tablespoons fresh cilantro, chopped
Juice of 1 lime
Salt, to taste
Instructions
Prepare the Mango Salsa:
Combine Ingredients: In a bowl, mix together the diced mango, red bell pepper, red onion, jalapeño (if using), and fresh cilantro.
Add Lime Juice: Add lime juice and season with salt to taste. Stir well and set aside. Chill while you prepare the fish.
Prepare the Coconut Lime Fish:
Set Up Breading Station: Place flour in one shallow dish, beaten egg in another, and a mixture of shredded coconut and panko breadcrumbs (combined with lime zest, ground cumin, paprika, salt, and pepper) in a third shallow dish.
Bread the Fish: Dredge each fish fillet in the flour, shaking off excess. Dip in the beaten egg, then coat with the coconut and breadcrumb mixture, pressing gently to adhere.
Cook the Fish:
For Pan-Frying: Heat coconut oil or vegetable oil in a large skillet over medium heat. Cook the fish fillets for 3-4 minutes per side, or until golden brown and cooked through. The fish should flake easily with a fork.
For Baking: Preheat your oven to 400°F (200°C). Place the breaded fish on a baking sheet lined with parchment paper. Lightly spray with cooking spray. Bake for 12-15 minutes, or until golden brown and cooked through.
Serve:
Plate the Fish: Transfer the cooked fish fillets to serving plates.
Top with Salsa: Spoon the mango salsa over the top of each fillet.
Garnish: Garnish with extra lime wedges and cilantro if desired.
Enjoy: Serve hot with your choice of sides, such as rice or a fresh salad.
Tips:
Coconut Variation: Use sweetened or unsweetened shredded coconut based on your preference for sweetness.
Spice Level: Adjust the amount of jalapeño in the salsa according to your heat preference.
Make-Ahead Salsa: The mango salsa can be made ahead of time and stored in the refrigerator for up to 2 days.
Enjoy your Coconut Lime Fish with Mango Salsa—a delightful tropical dish that's both refreshing and satisfying!
yummy
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