Coconut Crusted Mahi-Mahi with Mango Salsa in One Skillet

Crisp coconut crust, tender flaky fish and a spoonful of bright mango salsa, all in one cast iron skillet. This is a weeknight dinner with restaurant-style contrast. The coconut browns in butter and oil while the fish stays moist inside, and a fresh squeeze of lime ties the whole plate together at the table.

Coconut crusted mahi-mahi with mango salsa is a simple dinner built on contrast. Sweet, ripe mango and sharp red onion make a fresh topping, and shredded coconut turns golden and crisp on the fish as it cooks. Mahi-mahi is a firm, lean fish that holds its shape in the pan and flakes into clean, tender pieces.

The whole dish comes together in about 25 minutes with a single skillet, a cutting board and a few bowls. Serve it straight from the pan so the crust stays crisp and the salsa lands on top still cold and bright.

Ingredients

Why this recipe works

The coconut crust works because the shreds are finely grated and pressed firmly into the fish. The fine texture packs tightly, so the coating sticks to both sides and browns in an even layer rather than falling off in the pan.

Pressing also creates a barrier that keeps the surface of the fish from drying out while the coconut toasts.

Butter and oil together make the crust golden. Butter adds flavor and browns quickly, while the oil raises the smoke point so the fat does not burn at medium heat. Basting the hot fat over the fillets keeps the coconut toasting from the top as well as the bottom, and the fish cooks gently inside its coating.

Notes and substitutions

Choose fillets of even thickness, about 1 inch at the thickest point, so both sides and the center finish at the same time. Ask the fishmonger for skin-off fillets if you prefer.

Ripe mango gives the salsa its sweetness, so press the fruit gently and choose one that yields slightly at the stem end. Keep the red onion finely chopped so it adds crunch without overpowering the fruit.

A cast iron skillet holds heat evenly and gives the coconut a deep golden color, which is why this method uses one. A nonstick pan works if you lower the heat slightly.

Use a fish spatula for turning, because the coconut crust can separate from thin, delicate fillets if you lift them with a wide, stiff turner. A wooden cutting board is useful for grating and pressing the coconut right on the surface, which keeps the coating tidy.

• mahi-mahi: halibut, cod or snapper fillets of similar thickness
• unsweetened shredded coconut: unsweetened flaked coconut, finely pulsed in a food processor
• unsalted butter: ghee or additional vegetable oil

Equipment

• Cast iron skillet
• Wooden cutting board
• Sharp chef's knife
• Fine grater or microplane
• Cooking spoon for basting
• Fish spatula