Description

This Coconut Lime Fish with Avocado Salsa recipe features lightly breaded white fish fillets coated in a crispy coconut and panko crust, pan-fried to golden perfection. Served alongside a fresh and zesty avocado salsa made with ripe avocados, tomato, red onion, and cilantro, this dish combines tropical and citrus flavors for a delicious and light meal perfect for any occasion.

Ingredients

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Fish and Coating

4 white fish fillets (such as cod, tilapia, or snapper)
1 cup unsweetened shredded coconut
1/2 cup panko breadcrumbs
1/2 tsp garlic powder
1/2 tsp paprika
Salt and pepper, to taste
1/2 cup flour (for dredging)
2 large eggs, beaten
2 tbsp lime juice (added to eggs)
2 tbsp olive oil (for frying)

Avocado Salsa

2 ripe avocados, diced
1 small red onion, finely chopped
1 medium tomato, diced
1/4 cup fresh cilantro, chopped
1 tbsp lime juice
1/4 tsp salt (or to taste)
1/4 tsp black pepper
1 small jalapeño, seeded and finely chopped (optional, for extra heat)

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Instructions

Prepare the Fish: In a shallow bowl, combine the shredded coconut, panko breadcrumbs, garlic powder, paprika, salt, and pepper. Mix well and set aside for coating the fish fillets.
Dredge the Fish: Place the flour in a separate shallow bowl. In another bowl, beat the eggs and add 2 tablespoons of lime juice. Take each fish fillet and first coat it evenly with flour, then dip it into the egg-lime mixture, and finally press it into the coconut breadcrumb mixture, pressing gently to ensure the coating sticks properly.
Cook the Fish: Heat 2 tablespoons of olive oil in a large skillet over medium heat until hot. Add the breaded fish fillets to the skillet and cook for 3 to 4 minutes per side, or until the fish turns golden brown and flakes easily with a fork. Internal temperature should reach 145°F (63°C). Remove the fish from the skillet and place on a paper towel-lined plate to drain any excess oil.
Make the Avocado Salsa: In a medium bowl, gently combine the diced avocados, finely chopped red onion, diced tomato, chopped cilantro, 1 tablespoon lime juice, salt, black pepper, and jalapeño if using. Stir carefully to mix without mashing the avocado.
Serve: Arrange the cooked fish fillets on plates and generously top each with the fresh avocado salsa. Garnish with extra cilantro or lime wedges if desired, and serve immediately for best flavor and texture.

Notes

Ensure not to overcook the fish to keep it tender and moist.
If you want a spicier salsa, keep the jalapeño seeds or add more chili pepper.
Use a neutral oil with a high smoke point if olive oil is not preferred for frying.
The avocado salsa can be prepared ahead but add salt and lime juice just before serving to keep the avocado fresh.
For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs and ensure the flour is gluten-free.