Description
This Thai/Caribbean fusion dish features oven-baked fish with a toasted coconut-panko crust and vibrant mango salsa. A balance of tropical sweetness, light texture, and zesty freshness makes it perfect for quick, elegant weeknight meals.
Ingredients
4 white fish fillets (6 oz each)
1 cup unsweetened coconut flakes
1 cup gluten-free panko
1 tablespoon mayonnaise (vegan alternative for vegan option)
1 small ripe mango
1 small red onion
1 jalapeño
1 lime
1–2 small tomatoes
Salt
Ground black pepper
Cooking spray or oil (optional for pan coating)
Instructions
Preheat oven to 400°F (200°C)
Line a baking sheet with parchment paper
In a bowl, mix coconut flakes with panko
Coat fish fillets evenly with mixture
Use mayonnaise to press crumbs into fillets for adherence
Spray baking sheet or brush with oil
Bake fillets for 12-15 minutes until crust is golden
Meanwhile, dice mango, onion, jalapeño, and tomato
Zest and juice lime into salsa components
Mix salsa and season with salt and pepper
Sprinkle cilantro into salsa just before serving
Notes
Fresh coconut shreds or unsweetened canned coconut work equally well
Regular panko is acceptable unless gluten-free required
Substitute tilapia, cod, or snapper if preferred
Use aquafaba (3 tbsp) for vegan alternative instead of mayo
Serve with extra lime wedges for garnish
- Prep Time: 15
- Cook Time: 18
- Category: Dinner
- Method: Baking
- Cuisine: Thai/Caribbean Fusion
Nutrition
- Serving Size: 1 fish fillet
- Calories: 420
- Sugar: 6g
- Sodium: 180mg
- Fat: 27g
- Saturated Fat: 15g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 135mg