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White Fish with Avocado Mango Salsa

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White Fish with Avocado Mango Salsa

4 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: White Fish with Avocado Mango Salsa
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 4
Calories: 574kcal


  • 1 medium lime
  • 3 clove garlic
  • 1/4 cup coconut milk, unsweetened
  • 2 tablespoon brown sugar
  • 2 tablespoon soy sauce, gluten free
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, ground
  • 12 ounce white fish fillet
  • 1 large egg
  • 1/2 cup panko (Japanese bread crumbs)

Serve With

  • 1 cup brown rice, raw
  • 2 medium mango
  • 1 medium bell pepper, red
  • 1 medium onion, red
  • 1 medium avocado
  • 2 tablespoon cilantro
  • 1 medium peppers, jalapeño
  • 1 tablespoon lemon juice
  • 1/2 tablespoon lime juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground


  • Zest and juice lime into a small dish with minced garlic, coconut milk, brown sugar, soy sauce, olive oil, salt, and pepper. Whisk together. Add fish and allow to marinate for one hour.
  • Place a foil or parchment-covered baking tray inside oven and preheat to 425°F. (This helps get the bread crumbs crispy.)
  • Cook rice according to package directions; set aside covered, once finished.
  • Beat egg in shallow bowl and add breadcrumbs to a separate dish.
  • Remove fish, reserving the marinade, and dip it first into the beaten egg and then into the breadcrumbs to coat.
  • Spray the top of each piece of fish with cooking spray to help it brown.
  • Transfer to the hot baking sheet and bake for 15 minutes or until the fish is opaque.
  • While the fish is baking, strain the sauce into a small skillet or saucepan and bring to a rolling boil for 2 full minutes (this will kill any bacteria left behind by the raw fish).
  • After the sauce has boiled, thin it out with water and/or extra lime juice to taste.
  • Meanwhile, chop mango, bell pepper, red onion, avocado, cilantro, and jalapeno (optional). Add to a mixing bowl with the lemon and lime juice; toss well. Season with salt and pepper, and refrigerate until ready to serve.
  • Serve the fish over a bed of rice, topped with sauce and salsa.
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Calories: 574kcal | Carbohydrates: 78g | Protein: 26g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 98mg | Sodium: 1227mg | Fiber: 8g | Sugar: 25g

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