Coconut-Crusted Snapper with Mango Salsa

Ingredients

• For the Snapper:
• 4 snapper fillets (6 oz each)
• 1 cup unsweetened shredded coconut
• 0.5 cup panko breadcrumbs
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 eggs, beaten
• 0.5 cup flour (for dredging)
• 2 tbsp coconut oil or butter for pan-frying
• For the Mango Salsa:
• 1 ripe mango, diced
• 1 small tomato, diced
• 0.25 red onion, finely chopped
• 0.25 cup fresh cilantro, chopped
• Juice of 1 lime
• 0.5 jalapeño, seeded and minced (optional)
• Salt to taste

Instructions

1. 1Prep the Mango Salsa 🍋
2. 2In a bowl, combine mango, tomato, onion, cilantro, lime juice, and jalapeño. Season with salt and mix well. Let sit while you cook the fish.
3. 3Get Breading Ready 🥚
4. 4Set up your dredging station:
5. 5Plate 1: Flour
6. 6Plate 2: Beaten eggs
7. 7Plate 3: Mix of shredded coconut + panko + salt + pepper
8. 8Coat the Snapper 🐟
9. 9Dredge each fillet in flour, dip in egg, then press into coconut mixture until fully coated.
10. 10Cook it Up 🔥
11. 11Heat coconut oil in a skillet over medium heat. Cook snapper 3–4 minutes per side until golden and crispy. Internal temp should hit 145°F.
12. 12Plate & Serve 🍽️
13. 13Serve hot, topped with generous spoonfuls of mango salsa. Garnish with lime wedges if desired.