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
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Preheat & Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
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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.
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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.)
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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.
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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