Description
Crispy Coconut-Curry Fish with Mango Salsa is a vibrant dish that brings tropical flavors to your dining table. Featuring flaky white fish coated in crunchy coconut and fragrant curry spices, this recipe is topped with a refreshing mango salsa that adds a delightful sweetness. Perfect for summer barbecues or cozy dinners, it’s sure to impress your guests and brighten any occasion. Experience an explosion of flavors that will transport you to sandy beaches with every bite!
Ingredients
Scale
- 4 (6 oz) white fish fillets (cod or tilapia)
- 1 cup unsweetened coconut flakes
- 2 tbsp curry powder
- 1 ripe mango, diced
- 1/2 red onion, finely chopped
- 2 tbsp fresh lime juice
- 1/4 cup fresh cilantro, chopped (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Rinse and pat dry the fish fillets; season both sides with salt, pepper, and curry powder.
- Press each seasoned fillet into the coconut flakes until fully coated.
- Place the coated fillets on the baking sheet and bake for 15-20 minutes until golden brown and cooked through.
- Meanwhile, combine diced mango, chopped red onion, lime juice, and cilantro in a bowl; mix gently.
- Serve the baked fish topped with generous amounts of mango salsa.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 fillet with salsa (approx. 180g)
- Calories: 360
- Sugar: 12g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg