Coconut-Panko Crusted Fish with Mango Salsa
Introduction
Coconut-Panko Crusted Fish with Mango Salsa is a delicious and vibrant dish that combines crispy fish with a fresh and fruity topping. The crunchy coating made from panko breadcrumbs and shredded coconut gives the fish a delightful texture, while the mango salsa adds a burst of flavor. This recipe is perfect for a weeknight dinner or whenever you want to impress your guests!
Why Make This Recipe
This recipe is perfect for anyone looking to enjoy a healthy, yet tasty meal. It’s simple to prepare, takes only about 30 minutes, and is packed with protein and nutrients. The combination of crispy fish and sweet mango salsa is sure to please both kids and adults alike. Plus, it’s a great way to add a touch of tropical flair to your dinner table.
How to Make Coconut-Panko Crusted Fish with Mango Salsa
Making Coconut-Panko Crusted Fish with Mango Salsa is straightforward. You just need a few ingredients, and you will have a meal that looks and tastes gourmet.
Ingredients
- White fish fillets (such as cod or tilapia)
- Panko breadcrumbs
- Shredded coconut
- Salt
- Pepper
- Olive oil
- Mango (diced)
- Red onion (diced)
- Cilantro (chopped)
- Lime juice
Directions
- Preheat oven to 400°F (200°C).
- In a bowl, mix panko breadcrumbs, shredded coconut, salt, and pepper.
- Coat the fish fillets with olive oil and then press them into the coconut-panko mixture.
- Place the coated fish on a baking sheet and bake for 15-20 minutes, or until the fish is cooked through and golden brown.
- In another bowl, combine diced mango, red onion, cilantro, and lime juice to make the salsa.
- Serve the baked fish topped with the homemade mango salsa.
How to Serve Coconut-Panko Crusted Fish with Mango Salsa
This dish is best served hot from the oven. Place each piece of fish on a plate and top with a generous spoonful of mango salsa. You can pair it with a side of rice or a fresh green salad to make it a complete meal.
How to Store Coconut-Panko Crusted Fish with Mango Salsa
If you have leftovers, you can store the fish and salsa separately in airtight containers in the refrigerator. The fish will last for about 2-3 days, while the salsa is best eaten within a day or two for optimal freshness.
Tips to Make Coconut-Panko Crusted Fish with Mango Salsa
- Make sure to press the fish firmly into the coconut-panko mixture to ensure a nice coating.
- You can add spices like cayenne pepper or garlic powder to the breadcrumb mixture for an extra kick.
- Try using different types of fish if you prefer something other than cod or tilapia.
Variation
You can switch up the mango salsa by adding other fruits, such as pineapple or avocado. These additions will give a different flavor profile while still keeping the dish fresh and delicious.
FAQs
1. Can I use frozen fish fillets for this recipe?
Yes, you can use frozen fish fillets. Just make sure to thaw them completely before coating and baking.
2. What other types of fish work well with this recipe?
Fish like haddock, halibut, or even salmon will work well. Choose a white fish for a milder flavor.
3. Can I make this recipe gluten-free?
Yes! You can use gluten-free panko breadcrumbs for a gluten-free option.
Enjoy making Coconut-Panko Crusted Fish with Mango Salsa, and treat your taste buds to something special!
Coconut-Panko Crusted Fish with Mango Salsa
Ingredients
For the fish
- 4 fillets White fish fillets (such as cod or tilapia)
- 1 cup Panko breadcrumbs
- 1 cup Shredded coconut
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 tablespoons Olive oil For coating the fish
For the mango salsa
- 1 medium Mango (diced)
- 1/4 cup Red onion (diced)
- 1/4 cup Cilantro (chopped)
- 2 tablespoons Lime juice
Instructions
Preparation
- Preheat oven to 400°F (200°C).
- In a bowl, mix panko breadcrumbs, shredded coconut, salt, and pepper.
- Coat the fish fillets with olive oil and then press them into the coconut-panko mixture.
Cooking
- Place the coated fish on a baking sheet and bake for 15-20 minutes, or until the fish is cooked through and golden brown.
Making mango salsa
- In another bowl, combine diced mango, red onion, cilantro, and lime juice to make the salsa.
Serving
- Serve the baked fish topped with the homemade mango salsa.
