Coconut-Crusted Fish Fillets With Mango Salsa

Name: Coconut-Crusted Fish Fillets With Mango Salsa
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Latin,Caribbean
Ingredients: 1 large ripe mango, peeled and medium diced; 1/4 cup finely chopped red onion; 1 1/2 tablespoons freshly squeezed lime juice; 1/4 cup finely chopped red pepper; 1 tablespoon vinegar; 1 tablespoon sugar; 1 tablespoon vegetable oil; 2 tablespoons coarsely chopped fresh cilantro; 1/2 teaspoon curry powder; Salt and pepper, to taste; 1 cup sweetened shredded coconut; 2/3 cup all-purpose flour, divided; 1/2 teaspoon ground cumin; 1 teaspoon curry powder; 1/2 teaspoon salt, or to taste; 1/2 teaspoon freshly ground black pepper, or to taste; 1 large egg; 4 firm white fish fillets , such as whiting; 2 tablespoons olive oil; 2 tablespoons unsalted butter

A quick and delicious coconut-crusted fish recipe, perfectly complemented by fresh mango salsa.

⭐ 4.5 (49 reviews) Prep: 20 minCook: 15 minTotal: 35 minYields: 4 servings

Category Tags:

Dinner Entree

Cuisine Tags:

Latin Caribbean

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Instructions

Combine mango, onion, lime juice, red pepper, vinegar, sugar, vegetable oil, cilantro, curry powder, salt, and pepper for the salsa; set aside.
Briefly pulse shredded coconut in a food processor, then add 1/3 cup flour, cumin, curry powder, salt, and pepper; pulse to mix and transfer to a plate.
Whisk egg with 1 tablespoon water in a bowl; place remaining 1/3 cup flour on a separate plate.
Dredge fillets in plain flour, then egg wash, and finally coat completely in the coconut mixture.
Heat olive oil and butter in a skillet over medium-high heat. Sauté fillets 2 to 3 minutes per side until browned and cooked through.
Spoon mango salsa over each fillet and serve.

Nutritional Info (per serving)

Calories: 705 kcal

Carbohydrate: 55 g

Cholesterol: 180 mg

Fiber: 6 g

Protein: 44 g

Saturated Fat: 13 g

Sodium: 485 mg

Sugar: 28 g

Fat: 36 g

Unsaturated Fat: 0 g