Crispy Coconut Crusted Fish with Mango Salsa

Looking for the ultimate light, bright, and flavor-packed seafood recipe? This Coconut Crusted Fish with Mango Salsa brings you straight to the tropics with every bite. The crunchy coconut and panko crust wraps around tender white fish, and the fresh mango salsa on top adds the perfect sweet-and-savory finish. Whether you’re craving something new for dinner or looking for refreshing summer fish dishes, this recipe is your new go-to.

It’s gluten-free, easy to prepare, and perfect for everything from weeknight dinners to backyard get-togethers. With clean, whole ingredients and minimal prep time, this is also a great addition to your whole food fish recipes or white fish meal prep rotation.

Save

Why This Baked Fish with Salsa Is the Perfect Summer Fish Dish

This is not your average baked fish. With its crisp, golden coconut coating and tropical salsa, this dish balances crunch and freshness, making it an ideal warm-weather meal. Plus, since it’s oven-baked, not fried, it delivers all the flavor without the mess or excess oil—perfect for light eating and healthy living.

Here’s why it’s a winner:

• Easy to make and quick to cook
• Naturally gluten-free and dairy-free
• Packed with nutrients from mango, lime, and coconut
• Visually stunning – ideal for guests or meal prep photos
• Family-friendly and kid-approved

Whether you follow Whole 30 recipes fish based or not, this recipe is as nourishing as it is delicious.

Ingredients for Coconut Panko Fish and Fresh Mango Salsa

To make this coconut panko fish and fresh mango salsa combo, you’ll need a mix of pantry staples and vibrant produce:

For the coconut-crusted fish:

• 1½ lbs white fish fillets (like cod, halibut, or tilapia)
• 1 cup unsweetened shredded coconut
• ½ cup panko breadcrumbs (gluten-free if desired)
• 2 eggs, beaten
• ½ cup almond flour or coconut flour
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp sea salt
• Olive oil spray or drizzle

For the mango salsa:

• 1 ripe mango, diced
• ½ red bell pepper, finely chopped
• ¼ red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper, to taste
• Optional: 1 small jalapeño, minced (for heat)

This fresh and fruity salsa pairs beautifully with the crispy coating and mild fish, making this dish one of the best baked fish with salsa options out there.

Best Types of White Fish for This Recipe and Substitutions

Not all fish fillets are created equal for baking and breading. Here are some top choices for this recipe:

• Cod – flaky, mild, and holds up well in the oven
• Halibut – firm and meaty, a little more luxurious
• Tilapia – budget-friendly and easy to find
• Haddock – slightly sweeter and great texture
• Snapper – tropical and delicious if you can find it

You can also substitute with salmon or mahi-mahi for variety. For a twist on flavor, try pairing this coconut coating with cod with pineapple salsa instead of mango!

Kitchen Tools Needed for Easy Prep and Baking

To make your coconut crusted fish with mango salsa without stress, gather these simple tools:

• Baking sheet
• Parchment paper or nonstick baking mat
• Mixing bowls
• Shallow dredging dishes
• Cutting board and sharp knife
• Spatula or tongs
• Small bowl for salsa

No deep fryer, no mess—just one pan and a fresh, delicious dinner on the table.

Step-by-Step Instructions: How to Make Coconut Crusted Fish with Mango Salsa

Step 1: Preheat and Prep
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and spray lightly with olive oil.

Step 2: Set Up Dredging Stations
Place flour in one shallow dish, beaten eggs in another, and a mixture of coconut, panko, garlic powder, paprika, and salt in a third.

Step 3: Bread the Fish
Pat the fish dry. Dip each fillet first in flour, then egg, then press into the coconut mixture, coating evenly.

Step 4: Bake
Place on the baking sheet and spray tops lightly with oil. Bake for 16–18 minutes, flipping halfway, until golden brown and cooked through.

Step 5: Make the Mango Salsa
While fish bakes, combine all salsa ingredients in a bowl. Stir and refrigerate until serving.

Step 6: Plate and Enjoy
Serve the baked fish topped with a generous spoonful of mango salsa and garnish with extra cilantro if desired.

Save

Tips for Achieving the Perfect Crunch Without Deep Frying

You don’t need a fryer to get that irresistible crunch. Follow these tips:

• Dry the fish before breading to help coating stick
• Use panko for light, airy texture
• Don’t overcrowd the pan, or the fish will steam instead of crisp
• Flip carefully halfway through baking for even browning
• Spray or drizzle with oil for golden edges

It’s the perfect light and crispy alternative to traditional frying, ideal for clean eating or anyone following whole 30 recipes fish guidelines.

Healthy Swaps: Making It a Whole Food and Whole30-Friendly Fish Meal

This dish already leans clean and whole-food based, but here are a few extra swaps to make it work for even more diets:

• Use almond flour instead of traditional flour
• Skip the panko and use only coconut for Whole30 compliance
• Omit the honey or sweeteners in the salsa
• Add avocado to the salsa for healthy fats
• Serve with roasted vegetables or cauliflower rice instead of grains

It’s one of the most adaptable whole food fish recipes you’ll find—nutritious, delicious, and totally satisfying.

Meal Prep Tips: Turning It into a White Fish Meal Prep Staple

Want to add this to your weekly meal prep? Here’s how to make it a white fish meal prep essential:

• Bake multiple fillets and cool completely
• Store fish and salsa in separate airtight containers
• Reheat fish in oven or air fryer to restore crispness
• Enjoy cold salsa fresh from the fridge
• Serve with slaw, rice, or leafy greens for variety

You’ll have lunch or dinner ready in minutes, with zero compromise on flavor.

Sweet and Savory Pairings: Cod with Pineapple Salsa and More

The mango salsa is just the beginning. Try pairing this dish with:

• Cod with pineapple salsa – a sweeter variation
• Papaya or peach salsa for a fun summer twist
• Spicy mango habanero salsa for heat lovers
• Avocado corn salsa for a heartier topping
• Cucumber-lime yogurt sauce for a cooling finish

These tropical combos work beautifully with coconut and offer a refreshing spin on traditional baked fish with salsa.

How to Make This Recipe Work for Renal Diet Fish Recipes

If you’re following a renal diet, here are a few tips to adapt this dish:

• Choose low-potassium vegetables in the salsa (sub bell peppers and cucumber for mango)
• Limit sodium by using no-salt seasonings and skipping added salt
• Use egg whites only if needed
• Bake without added salt or heavy spices

Always check with a healthcare provider or dietitian, but this recipe is easy to adapt for many dietary needs.

Serving Suggestions and Sides That Pair Beautifully

Balance the plate with these easy and healthy side dishes:

• Cilantro-lime cauliflower rice
• Grilled sweet potatoes
• Tropical fruit salad
• Simple mixed greens with lime vinaigrette
• Black bean and corn salad

These bright, light options complement the tropical theme and round out your summer fish dishes beautifully.

Storing Leftovers: Keeping the Crunch and Freshness

Here’s how to keep this dish fresh if you don’t finish it all:

• Store fish and salsa separately to prevent sogginess
• Refrigerate in airtight containers for up to 3 days
• Reheat fish in an oven or air fryer for best texture
• Serve salsa cold and fresh each time

Avoid microwaving the fish if possible, as it will lose that delightful crispness.

Common Mistakes to Avoid When Making Coconut Crusted Fish

Even a simple recipe can go wrong without the right techniques. Avoid these pitfalls:

• Using wet fish – dry it well to help coating stick
• Not flipping – results in uneven browning
• Too thick coating – makes it hard to crisp
• Overbaking – can dry out the fish
• Adding salsa too early – makes the coating soggy

Stick to the steps and your coconut panko fish will turn out crispy and flavorful every time.

Save

FAQs About Coconut Panko Fish and Baked Fish with Salsa

Can I use frozen fish?
Yes, just thaw completely and pat dry before breading.

Can I pan-fry instead of bake?
You can, but baking is easier and lighter. If pan-frying, use a neutral oil and medium heat.

Is this recipe gluten-free?
Yes—if you use gluten-free panko or omit it entirely.

What fruit can I use if I don’t have mango?
Try pineapple, peach, or papaya. Even strawberries can work!

Can I make the salsa ahead of time?
Yes, but it’s best served within 24 hours for maximum freshness.

Call to Action: Share, Save, and Subscribe for More Summer Fish Recipes

Loved this Coconut Crusted Fish with Mango Salsa? Be sure to share it with your friends, pin it to your summer meals board, and subscribe for more baked fish with salsa, tropical pairings, and whole food recipe ideas to keep your meals fresh, fun, and full of flavor.

Print