Name: Coconut-Crusted Fish Fillets with Mango Salsa
Ingredients: 1 large ripe mango, peeled and medium diced; ¼ cup red onion, finely chopped; 1-½ tbsp. lime juice, freshly squeezed; ¼ cup red pepper, finely chopped; 1 tbsp. vinegar; 1 tbsp. granulated sugar; 1 tbsp. vegetable oil; 2 tbsp. fresh cilantro, coarsely chopped; ½ tsp. curry powder; Salt and pepper, to taste; 1 cup sweetened shredded coconut; ⅔ cup all-purpose flour, divided; ½ tsp. ground cumin; 1 tsp. curry powder; ½ tsp. salt, or to taste; ½ tsp. freshly ground black pepper, or to taste; 1 large egg; 4 firm white fish fillets, such as whiting or cod; 2 tbsp. olive oil; 2 tbsp. unsalted butter

Coconut-Crusted Fish Fillets with Mango Salsa

Print Recipe Pin Recipe

Ingredients

For the Mango Salsa:

1 large ripe mango, peeled and medium diced
¼ cup red onion, finely chopped
1-½ tbsp. lime juice, freshly squeezed
¼ cup red pepper, finely chopped
1 tbsp. vinegar
1 tbsp. granulated sugar
1 tbsp. vegetable oil
2 tbsp. fresh cilantro, coarsely chopped
½ tsp. curry powder
Salt and pepper, to taste

For the Fillets:

1 cup sweetened shredded coconut
⅔ cup all-purpose flour, divided
½ tsp. ground cumin
1 tsp. curry powder
½ tsp. salt, or to taste
½ tsp. freshly ground black pepper, or to taste
1 large egg
4 firm white fish fillets, such as whiting or cod
2 tbsp. olive oil
2 tbsp. unsalted butter

Instructions

To prepare the mango salsa:

In a medium bowl, stir together the mango, onion, lime juice, red pepper, vinegar, sugar, vegetable oil, cilantro and curry powder.
Season salsa with salt and pepper to taste; set aside.

To prepare the fillets:

Place the shredded coconut in a food processor; pulse very briefly until it is a little more finely shredded.
Add 1/3 cup flour, the cumin, curry powder, salt and pepper; pulse to mix.
Transfer mixture to a shallow plate.
In a small bowl, whisk the egg with 1 tablespoon water.
Place the remaining 1/3 cup flour on a second plate.
Dredge the fillets first in the plain flour (shaking off excess); then in the egg mixture (letting excess drip off); and finally in the coconut mixture; coating both sides completely.
In a skillet, over medium-high heat, heat the olive oil and the butter.
Sauté the fillets until they are browned on both sides and cooked through on the inside; about 2 to 3 minutes per side.
Remove from skillet, spoon a bit of the mango salsa on each fillet and serve.

Back to Home

0 0 votes

Article Rating

Social Media and Print