Ingredients:

  • 1 lb white fish fillets
  • 1 cup unsweetened shredded coconut
  • 1/2 cup panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1/4 cup coconut milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1 cup fresh mango, diced
  • 1/4 cup red bell pepper, finely diced
  • 2 tbsp red onion, finely diced
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp lime juice
  • 1 tsp jalapeño, de-seeded and minced

Instructions:

  1. Dice the mango, pepper, and onion into uniform small cubes. Fold in the lime juice, cilantro, and jalapeño. Let the salsa sit for at least 15 minutes to meld the flavors.
  2. Set up a dredging station with three shallow bowls: the first with flour seasoned with salt, pepper, and paprika; the second with beaten eggs whisked with coconut milk; and the third with a combination of shredded coconut and panko.
  3. Pat the fish fillets completely dry with paper towels. Press each fillet into the flour, dip into the egg mixture, and firmly press into the coconut blend until tightly coated.
  4. Place the breaded fillets on a wire rack set over a baking sheet. Bake at 400°F (200°C) for 12–15 minutes until the crust is mahogany-colored and the fish flakes easily with a fork (internal temperature of 145°F).