Crispy Coconut-Crusted Trout Bowls with Mango Salsa and Cilantro Lime Rice

Get ready for a burst of tropical flavor with these crispy coconut-crusted trout bowls. The oven-baked trout gets a crunchy coating of shredded coconut and panko, giving it that satisfying fried texture without all the oil. Paired with fluffy cilantro-lime rice and a zesty mango salsa, every bite is a perfect balance of savory, sweet and tangy.

This dish comes together in just 35 minutes, making it ideal for a quick weeknight dinner that feels special. The lime crema adds a cool, creamy finish that ties everything together. Whether you’re looking for a new way to enjoy fish or simply want a vibrant, colorful meal, these bowls are sure to impress.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Shredded CoconutView ingredient guideLike ingredientDislike ingredient

4 ounce MangoView ingredient guideLike ingredientDislike ingredient

10 ounce Steelhead TroutView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Dice tomatoes into ½-inch pieces. Finely dice jalapeño, removing ribs and seeds for less heat. Finely chop cilantro. Zest and quarter lime.
2. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, in a small bowl, combine mango and its juice, tomatoes, jalapeño, half the cilantro, juice from half the lime and salt.
4. In a second small bowl, combine half the lime zest, half the sour cream, 1 TBSP water (2 TBSP for 4 servings), juice from remaining lime and salt.
5. In a medium bowl, combine panko, coconut, 1 TBSP olive oil (2 TBSP for 4 servings) and a pinch of salt. Pat trout dry with paper towels and season all over with salt and pepper. Place, skin sides down, on a lightly oiled baking sheet. Top trout with remaining sour cream; spread to coat evenly. Mound tops with panko mixture, pressing to adhere. Roast on top rack until trout is opaque and cooked through, 8-10 minutes.
6. Fluff rice with a fork; stir in remaining cilantro and remaining lime zest. Divide rice, trout and mango salsa (draining first) between bowls. Drizzle with lime crema and serve.

Recipe Tips

FAQ

Can I use salmon instead of trout?

Yes, salmon is a great substitute. Adjust cooking time as needed based on thickness.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat gently to avoid drying out the fish.

Is this recipe gluten-free?

The panko breadcrumbs contain gluten. For a gluten-free version, use gluten-free panko or crushed rice crackers.