Coconut Crusted Fish with Mango

2 Cups Jasmine Rice

3 Cups water

  1. Rinse rice in mesh strainer under cold running water
  2. Put in pan with 3 cups of water, bring to a boil, stir one last time
  3. When at a boil, reduce to lowest setting, cover and cook for 20 minutes
  4. WHen time is up, take off heat, leave covered and let sit for 10min



When you have the rice starting to boil:


Stir mango, rice vinegar, lime juice, Thai chile pepper, garlic, and hot chile paste in a bowl until well combined. Cover and let rest 30 minutes. Stir in cilantro.



2 Talipia/Cod/Shrimp


  • 1/4 cup Coconut flakes, (I used unsweetened)
  • 1/4 cup Panko breadcrumbs (or breadcrumbs of choice)
  • 1/4 tsp Salt
  • 1/4 tsp Garlic powder
  • 1/8 tsp Pepper
  • 1 tbs Coconut flour (or oat flour, or flour of choice) [1]
  • 1 Egg white

Preheat oven to 425 degrees. Line a baking pan with foil, (for easy clean up), and set a wire rack on top. Spray the rack with non-stick spray. (Note: A wire rack allows for both sides of the fish to get crispy without the need to flip the fish mid-way through cooking. If you don’t have a wire cooling rack, simply place the fish on a baking sheet and gently flip halfway through cooking.)


In a small bowl, combine the coconut coconut flour, panko bread crumbs, and the seasoning. In a separate small bowl, add the egg whites and lightly beat with a fork.


Start by dipping each tilapia filet in the egg whites, followed by the coconut/breadcrumb mixture. Cover each piece of fish completely in the coconut/breadcrumb mixture and press lightly, so the coating adheres. Once coated, gently place each piece of fish on the wire rack. Spray each piece of fish lightly with non-stick cooking spray. (This makes the crust extra crispy!) 


Bake fish for 18-22 minutes, or until coconut crust is lightly golden brown and the fish fully cooked, (it will be white and flakey in the center). Enjoy!




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