Coconut-crusted fish with pineapple salsa




Prep Time


Cook Time

A delicious tropical meal that takes very little time to prepare and cook.



For the fish

  • 600–700g skinless, boneless fillets white fish
  • Juice of 1 lime
  • Salt and ground black pepper, to taste
  • 1 cup panko breadcrumbs
  • ½ cup desiccated coconut
  • 1 cup flour
  • 2 eggs — beaten
  • Cooking oil, for frying

For the pineapple salsa

  • ½ cup finely diced fresh pineapple
  • ¼ cup finely diced red capsicum
  • 1 tablespoon finely diced red onion
  • 1 tablespoon finely chopped fresh coriander
  • 2 tablespoons sweet chilli sauce
  • 1 tablespoon lime juice
  • ¼ teaspoon salt


For the coconut-crusted fish with pineapple salsa

  • To make the Pineapple Salsa, combine all the ingredients in a small bowl. Set aside.
  • Cut the fish into serving portions. Drizzle with lime juice and sprinkle with salt and pepper. Set aside for 5 minutes.
  • Combine the breadcrumbs and coconut on a plate and season with salt and pepper.
  • Place the flour on a separate plate and the eggs in a shallow bowl.
  • Coat the fish in the flour, then the egg and finally the breadcrumb mixture.
  • Heat a little oil in a pan over a medium heat. Add the fish and fry until golden and cooked through. Drain on paper towels.
  • Serve topped with Pineapple Salsa.