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Crispy Coconut Fish Bowls with Mango Salsa (The Dinner of the Summer)

These Crispy Coconut Fish Bowls with Mango Salsa are the ultimate dinner of the summer. Crispy coconut-crusted cod served over cilantro lime rice with fresh mango salsa — an easy 30-minute dinner that feels fancy but is secretly so simple.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course dinner, Main Course
Cuisine 30 minute meal
Servings 4 servings

Ingredients
  

For the Fish

  • 1½-2 lbs cod cut into portions
  • ½ cup all-purpose flour
  • 2 eggs whisked
  • 1 cup unsweetened shredded coconut
  • 1 cup panko breadcrumbs
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 2 tbsp olive oil

Mango Salsa

  • 1 ripe mango diced
  • ½ red onion finely chopped
  • ½ red bell pepper diced
  • 1 jalapeño seeded and minced (optional)
  • Juice of 1 lime
  • ¼ cup fresh cilantro chopped
  • Salt to taste

Cilantro Lime Rice

  • 2 cups cooked jasmine rice
  • 1 tbsp butter
  • Juice of 1 lime
  • ¼ cup chopped cilantro
  • Salt to taste

Optional Bowl Toppings

  • Avocado
  • Pickled onions
  • Lime wedges
  • Chipotle aioli
  • Jalapeños

Let's Make It
 

  • Preheat oven to 400°F.
  • Make the Mango Salsa: In a bowl, combine mango, red onion, bell pepper, jalapeño, lime juice, cilantro, and a pinch of salt. Set aside.
  • Make the Rice: Mix warm jasmine rice with butter, lime juice, cilantro, and salt. Cover to keep warm.
  • Bread the Fish: Pat fish dry.
  • In one bowl, mix flour, salt, pepper, garlic powder, and paprika.
  • In a second bowl, whisk eggs.
  • In a third bowl, combine panko and shredded coconut.
  • Dredge fish in flour first, then egg, then coat in the coconut/panko mixture.
  • Press gently so the coating sticks.
  • Pan Fry: Heat olive oil in a skillet over medium heat.
  • Heat olive oil in a skillet over medium heat.
  • Cook fish for 2–4 minutes per side until lightly golden and crispy.
  • Finish in the Oven: Transfer fish to a baking sheet and bake at 400°F for 5–8 minutes, or until flaky and cooked through.
  • Assemble Bowls: Layer cilantro lime rice into bowls. Top with crispy coconut fish and mango salsa.
  • Finish with avocado, extra lime, or your favorite toppings.
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