Coconut-Crusted Fish with Mole Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Firm fish fillets coated in toasted coconut and spices, served with a rich mole sauce for a coastal Oaxacan twist. This mexican ready in about 40 minutes blends fish fillets, unsweetened shredded coconut, all-purpose flour 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 400 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.

Prep: 20 min Cook: 20 min Serves 4 Mexican cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Place 1.5 lbs fish fillets on a baking sheet lined with parchment paper.
  2. Step 2: In a shallow dish, combine 1/4 cup unsweetened shredded coconut, 1/4 cup all-purpose flour, 1 tsp paprika, 1/2 tsp garlic powder, salt, and pepper. Season fish fillets with additional salt and pepper, then dredge in the coconut mixture, pressing gently to adhere.
  3. Step 3: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the coated fish fillets and cook for 3 minutes per side until golden brown.
  4. Step 4: Transfer the skillet to the preheated oven and bake for 10 minutes, or until fish is cooked through and flakes easily with a fork.
  5. Step 5: While fish bakes, reheat 1 cup mole sauce in a small saucepan over low heat. Serve fish with the mole sauce and lime wedges on the side.

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Frequently asked questions

How long does Coconut-Crusted Fish with Mole Sauce take to make?

Total time is about 40 minutes (20 min prep + 20 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 Mole Sauce?

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 Mole Sauce?

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 Mole Sauce 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 Mole Sauce?

Mexican mexican 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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