COCONUT-CRUSTED FISH FILLETS WITH MANGO SALSA

Coconut-Crusted Fish Fillets with Mango Salsa image

Categories Fish

Number Of Ingredients 18

1 For the Mango Salsa: ripe mango (peeled and finely diced) p
1/4 cup red onion (finely chopped)
1/2 Juice of 1/2 lime
1/4 cup red pepper (finely chopped)
1 tablespoon vinegar
1 tablespoon sugar
1 tablespoon vegetable oil
2 tablespoons fresh cilantro (coarsely chopped)
1/2 teaspoon curry powder
1 dash salt and pepper to taste
1 cup For the Fillets:sweetened coconut (shredded)
4 firm white fish fillets (such as whiting)
2/3 cup all-purpose flour (divided)
1/2 teaspoon cumin
1 teaspoon curry powder
1 dash Salt & Pepper
1 Egg
2 Olive Oil & Butter

Steps:

Prepare the mango salsa: Stir together the mango, onion, lime juice, red pepper, vinegar, sugar, vegetable oil, cilantro and curry powder in a bowl. Season salsa with salt and pepper to taste. Set aside.
Place the coconut flakes in a food processor and pulse very briefly, until they are a bit more finely shredded. Add 1/3 cup flour, the cumin, curry powder, salt and pepper and pulse to mix. Transfer mixture to a shallow plate.
In a small bowl, whisk the egg with 1 tablespoon water.
Place the remaining 1/3 cup flour on a second plate. Dredge the fillets first in the plain flour (shaking off excess), then in the egg mixture (letting excess drip off), and finally in the coconut mixture, coating both sides completely.
Heat the olive oil and the butter in a skillet over medium-high heat. Sauté the fillets until they are browned on both sides and cooked through on the inside, about 2 to 3 minutes per side.
Spoon a bit of the mango salsa on each fillet and serve.