Coconut-Crusted Grilled Fish with Mango Salsa

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

Flaky white fish coated in a coconut curry crust, paired with a fresh mango-lime salsa for a Caribbean-inspired dish. This Caribbean-inspired seafood recipe, ready in about 40 minutes, pairs white fish fillets, coconut milk, coconut flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 pieces (6 oz each) white fish fillets
• 1/4 cup coconut milk
• 2 tbsp coconut flour
• 2 cloves, minced garlic
• 1 medium, juiced lime
• 1 medium, diced mango
• 1/4 medium, finely chopped red onion
• 1 tbsp, chopped cilantro
• 1 tsp lime zest
• 1 tbsp olive oil

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Instructions

1. Step 1: In a bowl, mix 1/4 cup coconut milk, 2 tbsp coconut flour, 2 minced garlic cloves, 1 tbsp lime juice, and 1 tsp lime zest. Stir until smooth.
2. Step 2: Dip fish fillets in the coconut mixture, coating evenly. Let sit for 10 minutes.
3. Step 3: Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook fish for 3-4 minutes per side until golden and flaky.
4. Step 4: For the salsa: Toss 1/2 cup diced mango with 1/4 cup chopped red onion, 1 tbsp cilantro, 1 tbsp lime juice, and a pinch of salt. Let rest for 10 minutes.
5. Step 5: Serve fish with salsa on top, garnished with additional cilantro.