Coconut Crusted Halibut with Mango Salsa

Ingredients

• 4 halibut fillets (150g each) 4 halibut fillets (150g each)
• 1 cup (100g) shredded coconut 1 cup (100g) shredded coconut
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For the Mango Salsa: For the Mango Salsa:
• 2 ripe mangoes, diced 2 ripe mangoes, diced
• 1/4 cup (40g) red onion, finely chopped 1/4 cup (40g) red onion, finely chopped
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• Juice of 1 lime Juice of 1 lime
• 1/2 jalapeno pepper, seeded and minced (optional) 1/2 jalapeno pepper, seeded and minced (optional)
• Salt to taste Salt to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 15g (Saturated Fat: 9g)
• Carbohydrates: 20g (Sugar: 12g)
• Protein: 28g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a shallow dish, combine the shredded coconut, flour, salt, and pepper.
3. 3.
   Dip each halibut fillet into the beaten eggs, allowing any excess to drip off.
4. 4.
   Press the halibut fillets into the coconut mixture, ensuring they are evenly coated on both sides.
5. 5.
   Heat the vegetable oil in a large oven-safe skillet over medium-high heat.
6. 6.
   Add the coated halibut fillets to the skillet and cook for 2-3 minutes on each side until golden brown.
7. 7.
   Transfer the skillet to the preheated oven and bake for an additional 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
8. 8.
   While the fish is baking, prepare the mango salsa by combining the diced mangoes, red onion, cilantro, lime juice, jalapeno (if using), and salt in a bowl. Mix well.
9. 9.
   Serve the Coconut Crusted Halibut with a generous spoonful of mango salsa on top.

Treat your ingredients with care...

• Halibut — Ensure the halibut fillets are fresh and of high quality for the best flavor and texture.
• Shredded coconut — Use unsweetened shredded coconut to maintain a balance of flavors and avoid excessive sweetness.
• Mango — Choose ripe mangoes that are slightly soft to the touch for the best taste and texture.
• Jalapeno pepper — Adjust the amount of jalapeno according to your spice preference. Remove the seeds for a milder salsa.

Tips & Tricks

• For extra crispiness, toast the shredded coconut in a dry skillet over medium heat for a few minutes before using it to coat the fish.
• If halibut is not available, you can substitute it with other firm white fish such as cod or snapper.
• Serve the Coconut Crusted Halibut with a side of steamed vegetables or a fresh green salad for a complete meal.
• If you prefer a spicier salsa, leave the seeds in the jalapeno pepper or add a dash of hot sauce.
• Make sure to pat the halibut fillets dry before coating them with the egg and coconut mixture to ensure better adherence.

Serving advice

Serve the Coconut Crusted Halibut hot, garnished with fresh cilantro leaves and a wedge of lime. Accompany it with a generous portion of zesty mango salsa for a burst of tropical flavors.

Presentation advice

Arrange the Coconut Crusted Halibut fillets on a platter, placing them diagonally for an elegant touch. Spoon the vibrant mango salsa over the fish, allowing the colors to contrast beautifully. Garnish with a sprinkle of fresh cilantro leaves for a pop of green.