Coconut Crusted Fish with Fresh Mango Salsa Recipe

I was staring into the fridge one weeknight—hungry, tired, zero plans. I had chicken. I had spinach. And garlic (because duh, always garlic). I thought, “Why not just throw it all in a skillet and hope for the best?”

Well… that turned into a repeat dinner. A good one. This creamy garlic chicken with spinach is cozy, rich, and secretly feels fancy—even though it’s crazy easy.

Why Is My Garlic Chicken Bland?

Ahhh, this happens when folks go light on seasoning or overcook the chicken. The key is seasoning in layers. Salt and pepper the chicken first. Then again, lightly, in the sauce. Also, don’t skip the garlic browning step—it’s tiny but makes a huge flavor difference.

Ingredients (and what they do)

Here’s everything you need, and why it matters:

• 1 lb chicken cutlets – Thin slices of chicken breast cook quicker and soak up more flavor. You can buy them pre-sliced or DIY it (slice horizontally, then lightly pound them flat).
• ½ tsp salt & ½ tsp black pepper (divided) – Season in layers for max flavor.
• 1 tbsp olive oil – For searing that chicken till golden.
• 3 cloves garlic, grated – The heart of the dish. Grated garlic melts into the sauce like magic.
• ½ cup dry white wine – Adds depth and cuts through the cream. No wine? Use chicken broth instead.
• 2 cups fresh spinach (chopped roughly) – Toss in right at the end, so it’s still vibrant.
• ½ cup heavy cream – For that dreamy creamy sauce.

Optional: A squeeze of lemon at the end works great, too.

How to Make Garlic Chicken with Spinach?

Step 1: Prep the chicken

Sprinkle the chicken cutlets with ¼ tsp salt and pepper. Don’t skip this step, even if you’re in a rush.

Step 2: Sear it up

Heat olive oil in a large skillet over medium heat. Add the chicken, cook it until it’s golden brown and fully cooked—about 6 minutes total, flipping once. Move it to a plate.

Step 3: Garlic time

Toss the grated garlic into that same pan. Stir it around for like 30 seconds—don’t let it burn.

Step 4: Add the wine

Pour in white wine, bump the heat to medium-high, and let it bubble for about 1 minute. Scrape up the brown bits from the bottom—they’re pure flavor.

Step 5: Creamy spinach sauce

Drop in the spinach, cream, and the rest of the salt and pepper. Let it simmer until the spinach wilts—just a couple minutes.

Step 6: Bring it all together

Return the chicken to the skillet and spoon that sauce all over it. Let it sit there for a minute or two to soak it all up.

Done. You did it. Looks fancy. Tastes even better.

Tips for getting it just right

• Use fresh spinach: Frozen works in a pinch, but it’ll water the sauce down if you don’t squeeze it dry first.
• Pound your chicken if it’s uneven. Makes cooking way easier and more even.
• Don’t overcook the garlic. Burnt garlic = bitter and sad.
• Want it thicker? Simmer the sauce a little longer before adding back the chicken.
• Add cheese if you like. A sprinkle of parmesan? Not traditional, but very welcome.

Can I Make This Dairy-Free?

Yep! Swap the heavy cream with coconut cream or unsweetened oat milk + 1 tsp cornstarch (to help it thicken). The flavor shifts a little, but it’s still rich and garlicky and good.

Can I Add Other Veggies?

Heck yes. Mushrooms, zucchini, or even cherry tomatoes go beautifully here. Sauté them right after the garlic, before the wine.

Coconut Crusted Fish with Fresh Mango Salsa Recipe

Crispy, golden coconut-coated fish paired with a bright, juicy mango salsa? Yes, please! This dish is tropical, crunchy, and just straight-up refreshing. It's light, fun, and feels like sunshine on a plate. Great for summer vibes or when you just need a little tropical escape at dinner.

Author: Kelsey Perez Cooking Method: Frying Cuisine: Caribbean Courses: Dinner

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Prep Time 15 mins Cook Time 10 mins Total Time 25 mins Difficulty: Beginner Servings: 3 Estimated Cost: $ 15 Calories: 300 Best Season: Summer

Ingredients

Scale

1/2x 1x 2x 3x

For the Fish:

• 2 fish fillets (cod, tilapia, mahi mahi, or snapper — your call!)
• ¹⁄₂ cup shredded coconut – unsweetened, for the crispy crust.
• ¹⁄₂ cup panko breadcrumbs – for that light crunch.
• 1 egg – helps the coating stick.
• ¹⁄₄ cup flour – base coat to keep things crispy.
• Salt & pepper – season the fish before breading.
• Oil for frying – something neutral like canola or avocado oil.

For the Mango Salsa:

• 1 ripe mango, diced – juicy and sweet!
• ¹⁄₄ red onion, finely chopped – adds a little sharpness.
• 1 small jalapeño, deseeded and minced – optional heat.
• 1 of Juice lime – for brightness.
• Fresh cilantro, chopped – totally optional, but delicious.
• Pinch of salt – brings out all the flavors.

Instructions

1. Pat the fish dry and season both sides with salt and pepper.
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2. In 3 shallow bowls:
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3. 1st bowl: add flour.
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4. 2nd bowl: beat the egg.
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5. 3rd bowl: mix coconut + panko.
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6. Dip each fillet into flour → egg → coconut-panko mix. Press gently to coat well.
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7. Heat oil in a skillet over medium heat.
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8. Cook the fish for 3-4 mins per side, or until golden brown and cooked through.
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9. While the fish cooks, mix all salsa ingredients in a bowl. Taste and tweak as needed (add more lime, mango, or salt).
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10. Plate the fish, spoon salsa over the top, and serve it up!
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Nutrition Facts

Servings 3

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Amount Per Serving

Calories 390kcal

% Daily Value *

Total Fat 18g28%

Sodium 290mg13%

Total Carbohydrate 28g10%

Dietary Fiber 3g12%

Sugars 9g

Protein 30g60%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make sure the mango is ripe—it should be slightly soft to the touch and smell sweet.
• You can make the salsa ahead and chill it for 30 mins to let flavors develop.
• Don't overcrowd the skillet—cook in batches if needed.
• Works great with shrimp too if you want to switch it up.

Keywords: crispy coconut fish, mango salsa, tropical fish recipe, summer dinner, easy seafood recipe