Coconut-Crusted Fish with Mango Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Fresh fish fillets coated in toasted coconut and served with a vibrant mango salsa, evoking Tanzania's coastal Zanzibar archipelago. This east african-inspired seafood ready in about 30 minutes blends (6 oz each) wild-caught cod fillets, unsweetened shredded coconut, lime juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

★ 4.2 (14 ratings) Prep: 15 min Cook: 15 min Serves 4 East African cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Pat fish fillets dry with paper towels, then season both sides with 1/4 tsp sea salt and 1/2 tsp lemon pepper.
  2. Step 2: In a shallow dish, mix toasted coconut with 1 tbsp lime juice until evenly moistened. Press coconut mixture firmly onto both sides of each fish fillet.
  3. Step 3: Heat olive oil in an oven-safe skillet over medium-high heat until shimmering. Place fish fillets in skillet and cook undisturbed for 3 minutes until golden brown.
  4. Step 4: Transfer skillet to oven and bake for 8-10 minutes until fish flakes easily with a fork.
  5. Step 5: While fish cooks, combine diced mango, red onion, cilantro, avocado, and remaining 1 tbsp lime juice in a bowl. Toss gently and refrigerate until serving.
  6. Step 6: Remove fish from oven, let rest 2 minutes, then serve topped with mango salsa.

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Frequently asked questions

How long does Coconut-Crusted Fish with Mango Salsa take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Coconut-Crusted Fish with Mango Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Coconut-Crusted Fish with Mango Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut-Crusted Fish with Mango Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Coconut-Crusted Fish with Mango Salsa?

East African seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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