Description
A delicious and flavorful dish featuring crispy coconut-curry fish served with a refreshing mango salsa.
Ingredients
Scale
- 4 fish fillets (such as cod or tilapia)
- 1 cup shredded coconut
- 1/2 cup breadcrumbs
- 1/4 cup curry powder
- 1/2 cup flour
- 2 eggs, beaten
- Salt and pepper to taste
- 1 ripe mango, diced
- 1/2 red onion, finely chopped
- 1 lime, juiced
- 1/4 cup cilantro, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix the shredded coconut, breadcrumbs, curry powder, salt, and pepper.
- Coat each fish fillet in flour, dip in beaten eggs, and then coat with the coconut mixture.
- Place the coated fish on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes or until the fish is cooked through and crispy.
- In a separate bowl, combine the diced mango, red onion, lime juice, and cilantro to make the salsa.
- Serve the crispy fish topped with mango salsa.
Notes
- For extra crunch, you can fry the fish instead of baking.
- Adjust the amount of curry powder to your taste preference.
- Serve with rice or a side salad for a complete meal.
Nutrition
- Serving Size: 1 fillet with salsa
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg