Mix all of the mango salsa ingredients and set it aside.
Mix 1/3 cup flour, coconut, curry, cumin powder, salt and pepper together on a plate.
In shallow bowl, whisk the eggs.
Place the remaining 1/3 cup flour on a second plate. Dredge the fillets first in the plain flour, then in the egg mixture, and finally in the coconut mixture to coat both sides.
Heat the olive oil or coconut oil and butter over medium high heat, then sauté the fillets until golden brown on both sides and cooked though on the inside, about 2-3 minutes per side.
Remove cooked fish from pan. Top with mango salsa.