Description
Bringing tropical paradise to your table, one crispy bite at a time.
Ingredients
For the Fish:
- 4 skinless fish fillets (flounder, cod, or your choice of white fish)
- 1 large egg
- 1/2 cup breadcrumbs (gluten-free works too)
- 1/2 cup finely shredded unsweetened coconut flakes
- 1/2 tsp salt
- 1/2 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1/4 tsp black pepper
- Olive oil (for drizzling)
For the Mango Salsa:
- 1 cup chopped cherry tomatoes
- 1 large mango, cubed
- 1/4 purple onion, diced
- 1 jalapeño, deseeded and diced (optional for heat)
- Juice from 1/2 lime
- 1/4 tsp salt
- Handful of fresh cilantro, chopped
Instructions
Preheat & Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Breading the Fish: In a shallow plate, combine breadcrumbs, shredded coconut, salt, cumin, paprika, garlic powder, and black pepper. In a separate bowl, whisk the egg. Dip each fish fillet into the egg, coating it thoroughly, then press it into the breadcrumb mixture, covering both sides.
Bake the Fish: Place the coated fish fillets on the baking sheet and drizzle with olive oil. Bake for 15 minutes or until golden and crispy. (Adjust time based on thickness of fish.)
Prepare the Mango Salsa: While the fish bakes, make the salsa by combining the cherry tomatoes, mango, onion, jalapeño, lime juice, salt, and cilantro in a bowl. Stir gently.
Serve: Once the fish is crispy, serve it topped with the mango salsa. Pair with coconut rice or crispy plantains for the full tropical experience.
Notes
- Gluten-Free Option: Use gluten-free breadcrumbs.
- Make-Ahead: You can prepare the fish fillets ahead and freeze them before baking. Mango salsa can be made a few hours in advance to allow the flavors to meld.
- Adjust Spice: Omit or substitute the jalapeño if you prefer less heat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Caribbean