09/23/2026
If dinner looked this good every night, we'd never order takeout.😌
Golden coconut-crusted Trident Wild Alaska Po***ck topped with fresh mango salsa is packed with crispy edges, flaky seafood, and bright tropical flavor.
Now that's a plate worth talking about.
***ck
Coconut Crusted Wild Alaska Po***ck with Mango Salsa
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Ingredients:
4 Trident Seafoods Wild Alaska Po***ck Loins patted dry
1/2 cup all-purpose flour
2 large eggs, beaten
1 Tbsp water
1 cup panko breadcrumbs
1 cup sweetened shredded coconut
1 tsp garlic powder
1/2 tsp smoked paprika
1 tsp kosher salt
1/4 tsp black pepper
Olive oil or cooking spray
For the Mango Salsa
1 ripe mango, diced
1 roma tomato, diced
1/4 cup red onion, finely diced
1 jalapeño, seeded and minced
2 Tbsp chopped cilantro
1 Tbsp lime juice
1/4 tsp kosher salt
Instructions:
1. Preheat the oven to 425°F. Line a baking sheet with parchment paper and lightly coat with cooking spray.
2. In a medium bowl, combine the mango, tomato, red onion, jalapeño, cilantro, lime juice, and salt. Refrigerate until ready to serve.
3. Place the flour in one shallow bowl. In a second shallow bowl, whisk together the eggs and water. In a third shallow bowl, combine the panko, shredded coconut, garlic powder, smoked paprika, salt, and black pepper.
4. Dredge each Trident Seafoods Wild Alaska Po***ck Loin in the flour, then the egg mixture, then press firmly into the coconut breadcrumb mixture until fully coated.
5. Arrange the coated po***ck loins on the prepared baking sheet and lightly spray the tops with cooking spray or drizzle with a little olive oil.
6. Bake for 16 to 18 minutes, flipping halfway through, until the coating is golden brown and the fish flakes easily with a fork. Transfer to a serving platter and top with generous spoonful of the mango salsa. Serve immediately with lime wedges.
