Community recipe
Crispy Coconut-Lime Cod with Mango Cucumber Relish
Golden cod with a crunchy panko-coconut crust, cool lime yogurt, and a juicy mango-cucumber relish makes a bright, easy dinner. Serve it over fluffy rice for a satisfying sweet-tangy-crispy contrast.
- Serves
- 4
- Prep
- 25 min
- Cook
- 25 min
- Difficulty
- medium
Get ready
Ingredients
- 1 cup long-grain white rice
- 1.5 cup waters
- 0.5 tsp fine salt
- 1 mango, ripe
- 1 english cucumber
- 0.25 cup red onion, finely chopped
- 2 limes, juiced and zested; divide the zest between relish and yogurt
- 0.25 cup fresh cilantro, chopped
- 1 tbsp honey
- 0.13 tsp fine salt
- 0.5 cup plain greek yogurt
- 0.13 tsp fine salt
- 1.5 lb skinless cod fillets, cut into 4 even portions
- 0.33 cup all-purpose flour
- 1 large egg, beaten with 1 tbsp water
- 1 cup panko breadcrumbs
- 0.5 cup unsweetened shredded coconut
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 0.75 tsp fine salt
- 0.25 tsp black pepper
- 2 tbsp olive oils
Make it
Instructions
- 01
Cook and rest the rice
Rinse 1 cup long-grain white rice in a fine-mesh sieve under cool water until the runoff is mostly clear. Combine it in a medium saucepan with 1 1/2 cups water and 1/2 tsp fine salt. Bring to a boil over medium-high heat, stir once, cover, and reduce the heat to low. Simmer for 15 minutes, until the water is absorbed and the grains are tender. Remove from the heat and leave covered for 10 minutes; fluff before serving. | Why: Rinsing removes excess surface starch, while resting lets the grains finish steaming evenly.
- 02
Make the relish and lime yogurt
Wash and dry 1 ripe mango and 1 English cucumber. Peel the mango, cut the flesh from the pit, and dice it; dice the cucumber. Finely chop 1/4 cup red onion. In a bowl, combine those prepared ingredients with the juice of 2 limes, 1/4 cup chopped fresh cilantro, 1 tbsp honey, and 1/8 tsp fine salt. Stir and set aside. In a small bowl, stir together 1/2 cup plain Greek yogurt, half of the lime zest, and 1/8 tsp fine salt; refrigerate while you prepare the fish. | Why: The relish balances sweet fruit with fresh crunch, and the cool, tangy sauce softens the crisp coating.
- 03
Heat the oven and coat the cod
Arrange an oven rack in the center and heat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment. Set out three shallow dishes. Pat 1 1/2 lb skinless cod fillets thoroughly dry with paper towels. In the first dish, place 1/3 cup all-purpose flour. Beat 1 large egg with 1 tbsp water in the second. In the third, combine 1 cup panko breadcrumbs, 1/2 cup unsweetened shredded coconut, 1 tsp garlic powder, 1 tsp smoked paprika, 3/4 tsp fine salt, and 1/4 tsp black pepper. Dip each portion in flour and shake off excess, coat in egg, then press into the crumb mixture until covered on all sides. Arrange on the lined sheet and drizzle evenly with 2 tbsp olive oil. | Why: Dry fish and a three-stage coating help the crunchy crust cling and brown instead of turning soggy.
- 04
Bake until crisp and serve
Bake the tray for 12–15 minutes, until the crust is deep golden and the thickest portion flakes easily with a fork; check that the center reaches 145°F (63°C). If the portions are unusually thick, give them a few extra minutes and check again. Let stand for 2 minutes. Divide the fluffed rice among four plates, add a crisp portion to each, and spoon the mango mixture alongside. Serve with the chilled yogurt sauce and the remaining lime zest. | Why: A short rest keeps the fish moist, and serving the crisp coating beside—not under—the juicy relish preserves its crunch.
