Coconut Encrusted Fish with Mango Salsa

Ingredients:

Directions:

1. Prepare the mango salsa. Combine the mango, bell pepper, onion, jalapeno, cilantro, lime juice, honey, and salt. Mix well then refrigerate until ready to use.
2. Create an assembly line to bread the fish. In the first dish, combine the flour, garlic powder, paprika, salt, and pepper. In the second dish, beat the eggs. In the third dish, combine the shredded coconut and breadcrumbs.
3. Pat dry the fish then coat the first fillet in flour, followed by egg, and finally coat in the coconut mixture. Press down slightly to ensure the coconut sticks to the fish. Repeat with the other three fillets.
4. Heat a small amount of oil in a skillet over medium heat. Add the fish fillets, cooking in batches if needed, until golden brown and crispy. This should take 4-5 minutes per side, and the internal temperature should be 145 degrees F.
5. ***Alternately, you can bake the fish at 400 degrees F for 12-15 minutes. The internal temperature should still be 145 degrees F.
6. While the fish fry, cook the rice according to package instructions.
7. When ready to serve, divide the rice between 4 plates. Add one fish fillet to each plate and top each with the mango salsa. Enjoy!