Coconut-Crusted Barramundi with Mango Salsa and Quinoa Pilaf

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

Crispy coconut-crusted barramundi paired with sweet mango salsa and a light quinoa pilaf, showcasing tropical Australian flavors. This Australian-inspired quick recipe, ready in about 45 minutes, pairs barramundi fillets, shredded coconut, flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (6-ounce each) barramundi fillets
• 1/2 cup shredded coconut
• 2 tbsp flour
• 2, beaten eggs
• 1, diced mango
• 1/4 cup, finely chopped red onion
• 1/4 cup, chopped cilantro
• 2 tbsp lime juice
• 1 cup, rinsed quinoa
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C). In a bowl, mix coconut, flour, salt, and pepper. Dredge barramundi in flour mixture, dip in beaten eggs, then press into coconut mixture. Place on a baking sheet and bake for 15-18 minutes until golden and flaky.
2. Step 2: For salsa, combine mango, red onion, cilantro, lime juice, and 1 tbsp olive oil. Season with 1/4 tsp salt and 1/8 tsp pepper. Let sit for 10 minutes.
3. Step 3: Cook quinoa in broth according to package instructions. Stir in 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Fluff with a fork.
4. Step 4: Serve barramundi with mango salsa and quinoa pilaf, garnished with additional cilantro and lime wedges.