An easy, delicious week-night meal. Crunchy coconut crusted snapper is topped with a sweet and spicy mango salsa.
This May, Ben and I took ourselves on a ‘babymoon’. For those of you not familiar with that term, it is a holiday that couples take together before they have a baby. Now, if you look up this term on Google, you will get things like luxury spas and hotels. That’s just not how we roll.
Our babymoon involved a 3 week camping trip in Arizona and southern Utah. Our babymoon involved lots of hiking and biking (although I took it pretty easy on the hiking, and biking with a bump is not that easy anymore!). Our babymoon involved cooking over a single burner camp stove. Our babymoon did not involve very good food.
Not that we didn’t try to cook good food. We just weren’t terribly successful at it.
By the time we got back to Calgary, I was craving easy, delicious, flavorful food.
This fish is a product of that craving.
Let me count the reasons that I love this dish!
1. It tastes really good! The subtle flavors of curry and cumin (which are found in the coconut crust of the fish) mix so nicely with exotic mango, cilantro and lime. And let me tell you, no hint of fishiness. The real winner in this dish, though, is the spicy mango salsa. Bursting with fruity flavor, yet not too sweet, and perfectly balanced with cilantro, lime and jalapenos. This salsa is the absolute perfect contrast to the fish.
2. The texture. I am such a texture eater. And I don’t like mushy fish. This fish, if cooked to perfection, has a crunchy coconutty outer layer, and a soft, flaky interior. Perfect.
3. It is healthy! Baked, not fried. Covered in fruit. Winning.
4. This fish came together and was on my plate in less than 25 minutes. It is perfect for a week night dinner.
Spicy Mango Salsa
This salsa goes great on coconut crusted snapper.
- 1 mango (diced into 1/2 inch cubes)
- 1/2 purple onion (diced finely)
- 1 jalapeno (de-seeded and chopped finely)
- 1/2 cup cilantro (chopped roughly)
- 1/4 cup lime juice
- salt & pepper
- Combine all ingredients in a medium bowl. Season with salt and pepper.
Coconut Crusted Snapper
- 6-8 Fillets snapper (small)
- 1/2 cup all purpose flour
- 1 egg, beaten
- 1/4 cup milk
- 1/2 cup shredded coconut (sweetened)
- 1/2 cup all purpose flour
- 1 Tsp curry powder
- 1 Tsp ground cumin
- 1 Tsp ground black pepper
- 1/2 Tsp salt
- Pre heat oven to 400 F.
- Place the ½ cup all purpose flour in a shallow bowl. In a separate shallow bowl, combine the egg and milk. In a third shallow bowl, combine the other ½ cup all purpose flour, coconut, cumin, curry powder, salt and pepper and mix well to combine.
- Coat a snapper fillet in flour, then in egg/milk mixture. Finally, roll in the coconut mixture until the fish is completely coated. Repeat with other fillets. Arrange on a baking sheet lined with aluminum foil or parchment paper.
- Bake for 15-20 minutes or until fish is cooked through and flakes with a fork.