Coconut Crusted Swai with Tropical Salsa

Get carried away with this fresh and simple dish that will feel like you’ve escaped to paradise.

15 min
Prep Time
Total Time


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

Coconut-Crusted Swai:

1 pkg (12 oz) Pacific Seafood Swai, thawed
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


Tropical Salsa: Stir the tomatoes with the mango, red onion, jalapeño, lime juice, cilantro, honey and salt. Chill for 30 minutes before serving. Adjust salt to taste.

Coconut-Crusted Swai: Toss the coconut with the breadcrumbs, salt and pepper. Set aside. Coat each fillet in flour, then dip in egg and then coat with the coconut-crumb mixture.

Heat the oil in nonstick skillet set over medium heat. Cook fillets for 3 to 5 minutes per side or until golden brown and cooked through. Serve fish with Tropical Salsa and lime wedges.

Calories 458
Fat 20g
Cholesterol 67mg
Sodium 621mg
Carbohydrates 43g
Fiber 5g
Sugar 12g
Protein 28g