Coconut-Crusted Mahi Mahi with Mango Salsa
Flaky mahi mahi fillets coated in toasted coconut and served with a sweet-tart mango salsa bursting with fresh citrus notes. This caribbean-inspired seafood (gluten-free) ready in about 35 minutes blends (6 oz) mahimahi fillets, unsweetened 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 350 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) mahimahi fillets
- 1/2 cup unsweetened coconut
- 2 tbsp all-purpose flour
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1 ripe mango
- 1/4 cup red onion
- 1/4 cup fresh cilantro
- 1 lime
- 1 tbsp extra virgin olive oil
Instructions
- Step 1: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. In a shallow bowl, combine 1/2 cup unsweetened coconut, 2 tbsp all-purpose flour, 1/2 tsp paprika, 1/4 tsp salt, and 1/4 tsp black pepper.
- Step 2: Dredge each 6 oz mahi mahi fillet in the coconut mixture, pressing gently to adhere, then place on the prepared baking sheet.
- Step 3: Bake for 12-15 minutes until the fish is opaque and flakes easily with a fork, and the coconut crust is golden brown.
- Step 4: While the fish bakes, dice 1 ripe mango and 1/4 cup red onion, then combine with 1/4 cup chopped fresh cilantro, juice of 1 lime, and 1 tbsp extra virgin olive oil in a bowl; toss to combine.
- Step 5: Serve the baked mahi mahi topped with the mango salsa.
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 35 minutes (20 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.
Is Coconut-Crusted Mahi Mahi with Mango Salsa gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
