Whole 30 Recipes Fish – Coconut Mango Fish for the Win
The sweet aroma of coconut and mango wafting from the kitchen was like a warm hug on a busy weeknight, drawing my family in with promises of a tropical getaway in every bite.
I still remember the first time I made this recipe, it was a sunny summer evening, and I had just returned from the farmer’s market with a beautiful piece of cod and a basket full of fresh mangoes.
It was one of those revelation moments, where the combination of flavors and textures just clicked, and This Whole 30 Recipes Fish – Coconut Mango Fish for the Win quickly became a cherished family favorite.
Why You’ll Love This Whole 30 Recipes Fish – Coconut Mango Fish for the Win
- The tender flakiness of the fish paired with the crunch of toasted coconut flakes is a match made in heaven.
- The tropical flavors of mango and coconut transport you to a island getaway.
- This recipe is quick to make, ready in just 20 minutes.
- The combination of spices and herbs makes it foolproof and hard to mess up.
- It’s perfect for a special occasion or a busy weeknight dinner.
Ingredients You’ll Need
- 4 wild-caught fish fillets
- 1/4 cup coconut oil
- 1/2 cup diced fresh mango
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup unsweetened shredded coconut
- 1/4 cup chopped fresh mint
- 2 cloves garlic, minced
The star ingredients of this recipe are the cod fillets and the mango, which come together in perfect harmony to create a dish that’s both familiar and exotic. The coconut flakes add a delightful crunch and a touch of tropical flavor.
Expert Tips for the Best Whole 30 Recipes Fish – Coconut Mango Fish for the Win
- Critical technique: make sure to not overcook the fish, it should flake easily with a fork.
- Common mistake: using too much coconut oil, which can make the dish greasy.
- Pro upgrade: add some toasted chopped nuts or seeds for extra crunch.
- Doneness cue: the fish is done when it’s opaque and flakes easily.
- Make-ahead tip: prepare the mango salsa ahead of time and store it in the fridge.
Variations and Substitutions
For a gluten-free swap, use gluten-free soy sauce or tamari. For a protein swap, try using shrimp or scallops. For a bold flavor twist, add some diced jalapeños or serrano peppers.
How to Store and Reheat
The leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply microwave or oven-heat until warmed through. You can also freeze the cooked fish for up to 2 months.
Frequently Asked Questions
What type of fish is best for this recipe?
Cod is the best fish to use for this recipe, but you can also use other mild-flavored fish like tilapia or mahi-mahi.
Can I use frozen mango?
Yes, you can use frozen mango, just thaw it first and pat dry with paper towels.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
I hope you enjoy this recipe as much as my family does! Make it tonight and let me know what you think.
Coconut Mango Fish
🧂 Ingredients
👩🍳 Instructions
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1Preheat oven to 400°F (200°C).
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2Line a baking sheet with parchment paper.
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3Place fish fillets on prepared baking sheet.
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4In a small bowl, mix together coconut oil, mango, cilantro, lime juice, mustard, salt, and pepper.
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5Brush mixture evenly over both sides of fish fillets.
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6Sprinkle unsweetened shredded coconut and chopped fresh mint over the top of each fillet.
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7Bake for 12-15 minutes or until fish is cooked through.
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8Garnish with additional cilantro, if desired.
