Fish fillets are breaded in panko, coconut flakes and spices, baked until golden and served with a bright mango salsa. This recipe comes from Recipezed.com
INGREDIENTS
4 skinless fish fillets - flounder, cod, tilapia or white fish of your choice, about 1 1/2 pounds
2 eggs, beaten
1/2 cup panko (regular or gluten-free)
1 cup unsweetened shredded coconut
1/2 cup flour, almond or coconut
1/2 tsp salt
1/2 tsp cumin
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp black pepper
Olive oil to drizzle
For the salsa:
1/2 red pepper, diced
1 large mango, diced
1/4 red onion, diced
1 jalapeno, deseeded and diced
Juice from 1 lime
1/4 tsp salt
2 Tablespoons cilantro
INSTRUCTIONS
Preheat oven to 425 degrees.
In shallow plate, toss together pank coconut and spices.
In separate bowl, whisk egg. Place flour in third dish.
Line a baking sheet with parchment paper and spray lightly with olive oil.
Pat the fish dry. Dip in flour, then egg and then press coconut mixture on both sides. Place on baking sheet.
Drizzle each piece with olive oil. Bake about 15 minutes, depending on the thickness of the fish.
While fish bakes, toss together the mango salsa ingredients.
Serve fish topped with salsa.