The flavors of coconut and mango will transport your dinner table to the tropics. These sautéed fish fillets have a crisp coconut crust and are topped with a refreshing mango salsa. The coconut adds a bit of sweetness while the curry powder brings more complex flavor and perhaps a hint of heat.
It is best to use a firm white fish for this recipe, such as whiting, halibut, cod or sea bass, and be sure that your mango is ripe. If peeling and cutting the mango proves to be a bit challenging, you can cut the mango with the peel intact, slicing right next to the pit, creating about 4 sections. Score the mango flesh into cubes--without cutting through the peel―and then turn the section "inside-out," pushing the flesh away from the peel. Run the knife between the flesh and peel to remove the mango cubes.