Coconut Crusted Swai with Tropical Salsa

December 22, 2019

A modern take on a versatile fish that will leave a sweet and tropical taste in your mouth.

  • Prep: 15 mins
  • Cook: 10 mins
  • Yields: 3 servings


For the Tropical Salsa

1/2 cup halved cherry tomatoes

1/2 cup finely chopped mango

1 tbsp finely chopped red onion

1/2 jalapeño, seeded and finely chopped

2 tbsp fresh lime juice

2 tbsp chopped fresh cilantro

1/2 tsp honey

1/4 tsp salt

For the Coconut-Crusted Swai

12 oz. Swai, thawed (3 fillets)

1/2 cup unsweetened shredded coconut

1/2 cup dried breadcrumbs

1/4 tsp each salt and freshly ground pepper

1/3 cup all-purpose flour

1 egg, beaten

3 tbsp canola oil

lime wedges


To Prepare Tropical Salsa

1Stir the tomatoes with the mango, red onion, jalapeño, lime juice, cilantro, honey and salt.

2Chill for 30 minutes before serving.

To Prepare Coconut-Crusted Swai

1Toss the coconut with the breadcrumbs, salt and pepper. Then, set aside.

2Coat each fillet in flour, then dip in egg and then coat with the coconut-crumb mixture.

3Heat the oil in nonstick skillet set over medium heat.

4Cook fillets for 3 to 5 minutes per side or until golden brown and cooked through.

5Serve fish with Tropical Salsa and lime wedges.

This recipe originally appeared on


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