Crispy Coconut-Walnut Crusted Fish

Coconut-Walnut Crust Prep In a shallow dish, combine the shredded coconut, finely chopped walnuts, panko breadcrumbs, and flour. In another shallow dish, lightly beat the eggs with a pinch of salt and pepper.

Coating the Fish Fillets Dip each fish fillet first into the egg mixture, allowing any excess to drip off, and then coat with the coconut-walnut mixture, pressing gently to adhere.

Cooking the Fish Fillets In a large non-stick skillet, heat oil over medium heat. Add the coated fish fillets and cook for 3-4 minutes on each side, or until golden and crispy. Drain on paper towels and sprinkle with a pinch of salt.

Tropical Mango Salsa In a bowl, combine diced mango, red bell pepper, red onion, chopped cilantro, lime juice, and honey. Season with a pinch of salt and toss gently to combine.

Serving Serve the crispy coconut-walnut crusted fish with the tropical mango salsa on the side. Garnish with additional cilantro and lime wedges, if desired.