Coconut Crusted Fish with Mango Salsa

Ingredients

• 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)

Directions

• 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.