Coconut Crusted Mahi Mahi with Mango Salsa Tips, FAQ & printable recipe

Tips for success

For the crispiest crust, use a cast iron skillet and preheat it thoroughly before adding the butter and oil.

The fat should sizzle when the fish hits the pan. Keep the heat at medium-high to brown the crust without burning the butter.

When grating fresh coconut, use the large holes of a box grater for shreds that adhere well to the fish. If the coconut is very moist, squeeze out excess liquid before mixing with the panko to prevent a soggy crust.

Variations

• Spicy Mango Salsa: Add an extra chili or a pinch of cayenne to the salsa for more heat. You can also include a few tablespoons of diced cucumber or bell pepper for extra crunch and freshness.
• Coconut Shrimp: Use large peeled shrimp instead of mahi mahi. Coat and pan-fry for 2-3 minutes per side, until pink and cooked through. Serve with the same mango salsa.
• Oven-Baked: For a hands-off version, bake the coated fillets on a parchment-lined baking sheet at 400°F (200°C) for 12-15 minutes, until the crust is golden and the fish reaches 145°F (63°C).
• Cilantro-Lime Sauce: While not in the video, a quick sauce of sour cream, lime juice, and chopped cilantro can be drizzled over the fish for extra creaminess. This variation is optional and not part of the original recipe.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to crisp the crust.

Freezer

Freeze cooked fillets in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator.

Reheat

Reheat frozen or refrigerated fillets in a 350°F (175°C) oven for 8-10 minutes, or until warmed through. Avoid microwaving to preserve crispness.

Store leftover coconut crusted mahi mahi in an airtight container in the refrigerator for up to 2 days.

The crust may lose some crispness, but the fish will remain moist. Reheat gently in a skillet over medium heat to restore some crunch.

The mango salsa can be made up to 4 hours in advance and stored in the refrigerator.

The coconut-panko mixture can also be prepared ahead and kept in an airtight container at room temperature for up to 1 day. Coat and fry the fish just before serving for the best texture.

Serving ideas

Serve the coconut crusted mahi mahi immediately after topping with the salsa and lime juice.

The contrast of the warm, crispy fish and the cool, fresh salsa is delightful. Pair it with coconut rice, a simple green salad, or grilled vegetables for a complete meal.

For a family-style presentation, place the fillets on a large platter and spoon the salsa over the center. Garnish with extra lime wedges and a sprinkle of fresh cilantro if desired, though the video does not include these.

Frequently asked questions

Recipe card

Coconut Crusted Mahi Mahi with Mango Salsa

Prep 20 minCook 10 minTotal 30 minServes 4

Ingredients

• 1 ripe golden mango, diced
• 1/4 cup finely diced red onion
• 1 red chili, finely chopped (seeds removed for less heat)
• 2 tbsp fresh lime juice
• 1/4 tsp kosher salt
• 4 mahi mahi fillets (about 6 oz each)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 cup fresh white coconut meat, grated
• 1/2 cup panko breadcrumbs
• 1 large egg, beaten
• 2 tbsp butter
• 2 tbsp neutral oil, such as canola or grapeseed

Instructions

1. In a medium bowl, combine the diced mango, finely diced red onion, chopped red chili, fresh lime juice, and 1/4 teaspoon kosher salt. Stir gently to combine. Set aside to let the flavors meld while you prepare the fish.
2. Using a box grater, grate the fresh white coconut meat into a pile of fluffy shreds. You should have about 1 cup of grated coconut. Place it in a shallow dish and mix with the panko breadcrumbs.
3. Pat the mahi mahi fillets dry with paper towels. Season both sides with the remaining 1/2 teaspoon kosher salt and the black pepper.
4. Dip each seasoned fillet into the beaten egg, letting any excess drip off, then press it into the coconut-panko mixture, turning to coat all sides. Gently shake off any loose crumbs.
5. Place a large cast iron skillet over medium-high heat. Add the butter and oil. Swirl the pan as the butter melts, and wait until the mixture is sizzling and just beginning to foam.
6. Carefully place the coated fillets in the hot skillet, presentation side down. Cook without moving them for 3 to 4 minutes, until the crust is deep golden brown and crispy. Flip and cook the other side for another 3 to 4 minutes, basting with the butter in the pan as they cook.
7. Transfer the cooked fillets to a serving platter. Spoon the mango chili salsa over the top and finish with an extra squeeze of fresh lime juice if desired. Serve immediately.

Contains: fish, eggs, milk, gluten

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

18 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.