Coconut-Crusted Mahi-Mahi with Mango Salsa
Tender mahi-mahi fillets coated in a sweet coconut and almond crust, served with a vibrant mango salsa that adds a refreshing contrast to the dish's richness. This puerto rican-inspired seafood ready in about 40 minutes blends (6 oz each) mahi-mahi fillets, (grated) coconut flakes, (finely chopped) almonds 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 380 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.
Ingredients
- 4 (6 oz each) mahi-mahi fillets
- 1/2 cup (grated) coconut flakes
- 1/4 cup (finely chopped) almonds
- 2 tbsp flour
- 2 (beaten) eggs
- 1 (ripe, diced) mango
- 1/4 cup (finely chopped) red onion
- 2 tbsp (chopped) cilantro
- 1 tbsp lime juice
- 2 tbsp olive oil
- to taste salt
- to taste black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In a bowl, mix coconut flakes, almonds, and flour. Dredge each mahi-mahi fillet in the mixture, then dip in beaten eggs, and coat again in the coconut-almond mixture. Place on the baking sheet.
- Step 3: Drizzle with olive oil and bake for 12-15 minutes until the crust is golden and the fish is flaky and cooked through.
- Step 4: In a bowl, combine mango, red onion, cilantro, and lime juice. Season with salt and pepper. Serve salsa alongside the fish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut-Crusted Mahi-Mahi with Mango Salsa take to make?
Total time is about 40 minutes (25 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 Mahi-Mahi 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 Mahi-Mahi 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 Mahi-Mahi 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 Mahi-Mahi with Mango Salsa?
Puerto Rican 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.
What others are saying
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
