Coconut-Crusted Tilapia With Miami Mango Salsa

Name: Coconut-Crusted Tilapia With Miami Mango Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tilapia fillets; pinch of each: cumin and coriander; sea salt; 1/4 c flour; 1 egg; splash of milk; 1 c panko bread crumbs; 1 c coconut flakes; 2-3 T coconut oil; lime; Miami Mango Salsa; This is a sweet salsa, but if you want heat add red pepper flakes or chillis.; 1 ripe mango; 1/2 red bell pepper; 1 shallot; 4 T fresh chopped cilantro; juice and zest of 1 lime; sea salt

Servings: persons

4 tilapia fillets
pinch of each: cumin and coriander
sea salt
1/4 c flour
1 egg
splash of milk
1 c panko bread crumbs
1 c coconut flakes
2-3 T coconut oil
lime
Miami Mango Salsa
This is a sweet salsa, but if you want heat add red pepper flakes or chillis.
1 ripe mango
1/2 red bell pepper
1 shallot
4 T fresh chopped cilantro
juice and zest of 1 lime
sea salt

1
1. Season fish with a light dusting of spices and a generous sprinkle of sea salt.
2
2. Prepare a breading station for fish by lining up 3 bowls. In the first, put the flour. In the second, whisk together the egg and milk. In the third, mix the coconut and panko crumbs. Dip each fillet into the three bowls in this order: flour, egg bath, coconut. Coat well.
3
3. Heat oil in frying pan over a medium high flame. When hot add the fish. Turn fish when the flakes start to brown, about 2 minutes. Repeat on the second side. Carefully poke a knife to make sure the center is cooked.
4
4. Sprinkle with sea salt and serve immediately with lime wedges and Miami Mango Salsa.
5
Salsa:
6
1. Cut mango, pepper and shallot into a fine dice.
7
2. Combine all ingredients and season with sea salt to your taste. Allow flavors to meld together for at least 30 minutes. This can be made in advance as the longer it sits, the better it gets, up to 3 days.

800

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 tilapia fillets, pinch of each: cumin and coriander, sea salt, 1/4 c flour, and more.

Yes, Coconut-Crusted Tilapia With Miami Mango Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!