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Coconut Crusted Fish Fillets with Mango Salsa

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Coconut Crusted Fish Fillets with Mango Salsa

Coconut Fish with Mango Salsa

Marian Blazes
These sautéed fish fillets have a crispy coconut crust, and are topped with fresh mango salsa.

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes


  • 4 firm white fish fillets, such as whiting
  • 1 cup shredded 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 diced
  • 1/4 cup chopped red onion
  • Juice of 1/2 lime
  • 1/4 cup chopped red pepper
  • 1 tablepoon vinegar
  • 1 tablespoon sugar
  • 1 tablespoon vegetable oil
  • 2 tablespoons chopped cilantro
  • 1/2 teaspoon curry powder
  • Salt and pepper taste


  1. Make mango salsa: Stir together the chopped mango, chopped onion, lime juice, chopped pepper, vinegar, sugar, vegetable oil, cilantro, curry powder, and salt and pepper to taste. Set aside.

  2. Mix 1/3 cup flour, coconut, cumin, curry powder, salt and pepper together on a plate.

  3. In shallow bowl, whisk the egg with 1 tablespoon water. Place the remaining 1/3 cup flour on a second plate.

  4. Dredge the fillets first in the plain flour (shaking off excess), then in the egg mixture, and finely in the coconut mixture to coat both sides.

  5. Heat the olive oil and butter over medium high heat, then sauté the fillets until browned on both sides and cooked though on the inside, about 2-3 minutes per side.

  6. Serve fillets warm with rice and mango salsa.
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