Coconut Crusted Mahi Mahi with Mango Chili Salsa in a Skillet

This coconut crusted mahi mahi with mango chili salsa is a one-skillet dinner that delivers a golden, crunchy crust and a bright, fresh topping.

The combination of sweet coconut, savory panko, and a tangy salsa with a hint of heat makes every bite interesting. Ready in about half an hour, it's a great weeknight meal that feels special enough for company.

Mahi mahi is a firm, mild white fish that takes well to bold coatings and quick pan-frying. Here, fillets are dredged in egg, then pressed into a mixture of freshly grated coconut and panko, and cooked in butter and oil until deeply golden.

A simple salsa of ripe golden mango, red onion, chili, lime, and cilantro adds brightness and a little kick. The whole dish comes together in one cast iron skillet, making cleanup easy and the flavors well-developed.

Ingredients

Why this recipe works

The combination of fresh coconut and panko creates a crust that is both crunchy and lightly sweet, without being heavy. The coconut toasts to a deep golden brown in the hot butter, while the panko adds structure and crispness. This contrast in textures makes each bite satisfying.

Pan-frying in butter and oil at the right temperature ensures the crust cooks evenly and the fish stays moist inside.

The butter adds richness and helps the crust brown, while the oil raises the smoke point so the butter doesn't burn. The result is a golden, crunchy exterior and a tender, flaky interior.

Notes and substitutions

Fresh white coconut meat is ideal for this recipe because it grates into moist, tender shreds that toast beautifully.

If fresh coconut is hard to find, unsweetened dried shredded coconut can be used, but reduce the amount to 3/4 cup and toast it lightly in the skillet before using to bring out its flavor.

Mahi mahi is a sturdy fish that holds up well to pan-frying. Other firm white fish like cod, halibut, or grouper work equally well. The salsa can be made up to a few hours ahead and stored in the refrigerator; just bring it to room temperature before serving.

• fresh white coconut meat: Unsweetened shredded coconut (dried) can be used, but reduce to 3/4 cup and toast lightly for best texture.
• panko breadcrumbs: Use gluten-free panko or crushed gluten-free crackers for a gluten-free version.
• mahi-mahi: Substitute with cod, halibut, or grouper — any firm white fish that holds up to pan-frying works.
• fresh red chili: Use 1/2 tsp red pepper flakes or a pinch of cayenne for heat, adjusting to taste.

Equipment

• Box grater
• Cast iron skillet
• Cutting board
• Chef's knife
• Mixing bowls
• Tongs
• Fish spatula
• Paper towels