• 4 white fish fillets
  • 1 cup sweetened flake coconut
  • 2/3 cup flour
  • 1 teaspoon curry powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon ground black pepper (or to taste)
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 egg
For the Mango Salsa
  • 1 ripe mango, peeled and diced
  • 1 green onion, chopped
  • 2 tablespoon lime juice
  • 1/4 cup finely chopped red bell pepper
  • 2 tablespoons chopped cilantro
  • 1 tablespoon lemon juice
  • Salt and pepper taste
  • 1 fresh jalapeno chile pepper, finely chopped (if spiciness is desired)
  • Make mango salsa: Stir together the chopped mango, chopped onion, red bell pepper, lime juice, lemon juice, cilantro, and salt and pepper to taste.
  • Set aside and allow to sit at least 30 minutes.
  • Mix 1/3 cup flour, sweetened flake coconut, cumin, curry powder, salt and black pepper together on a plate.
  • In shallow bowl, whisk the egg with 1-tablespoon water.
  • Place the remaining 1/3-cup flour on a second plate.
  • Dredge the fish fillets first in the plain flour (shaking off excess), then in the egg mixture, and finely in the coconut mixture to coat both sides.
  • Heat the olive oil and butter over medium high heat, then sautÈ the fillets until browned on both sides and cooked though on the inside, about 2-3 minutes per side.
  • Serve fillets warm, top with mango salsa and serve with rice.