Coconut Crusted Swai with Tropical Salsa

Ingredients

1 lb swai fillets, thawed
½ cup unsweetened shredded coconut
½ cup dried breadcrumbs
¼ tsp each salt and freshly ground pepper
⅓ cup all-purpose flour
1 egg, beaten
3 Tbsp canola oil
Lime wedges

Tropical Salsa:
½ cup halved cherry tomatoes
½ cup finely chopped mango
1 Tbsp finely chopped red onion
½ jalapeño, seeded and finely chopped
2 Tbsp fresh lime juice
2 Tbsp chopped fresh cilantro
½ tsp honey
¼ tsp salt

Directions

To prepare tropical salsa:

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

To prepare coconut-crusted swai:

1. Toss the coconut with the breadcrumbs, salt and pepper.
2. Set aside.
3. Coat each fillet in flour, then dip in egg and then coat with the coconut-crumb mixture.
4. Heat the oil in nonstick skillet set over medium heat.
5. Cook fillets for 3-5 minutes per side or until golden brown and cooked through.
6. Serve fish with Tropical Salsa and lime wedges.