Coconut Lime Fish with Avocado Salsa
A tropical-inspired seafood dish that’s light, zesty, and refreshing!
Description
This Coconut Lime Fish is a sunshine-on-a-plate kind of meal — tender white fish fillets simmered in a creamy coconut-lime sauce, then topped with a vibrant avocado salsa. The dish balances creamy, tangy, and fresh flavors, delivering a taste of the tropics in every bite.
It’s light yet satisfying, easy to make in under 30 minutes, and perfect for a weeknight dinner or an elegant summer meal. 🌴✨
🧂 Ingredients
For the Coconut Lime Fish:
- 4 white fish fillets (such as cod, tilapia, snapper, or halibut) 🐟
- Salt & pepper, to taste 🧂
- Zest of 1 lime 🍋
- Juice of 2 limes 🍋
- ½ cup coconut milk 🥥
- 2 tbsp olive oil 🫒
- 2 cloves garlic, minced 🧄
- ¼ tsp red pepper flakes (optional, for a gentle heat) 🌶️
- Fresh cilantro, chopped (for garnish) 🌿
For the Avocado Salsa:
- 1 large avocado, diced 🥑
- ½ cup cherry tomatoes, quartered 🍅
- ¼ cup red onion, finely diced 🧅
- Juice of 1 lime 🍋
- Salt & pepper, to taste 🧂
- Fresh cilantro, chopped 🌿
👩🍳 Instructions
Step 1: Prepare the Avocado Salsa
- In a small bowl, combine avocado, tomatoes, red onion, lime juice, salt, pepper, and cilantro.
- Mix gently until combined.
- Cover and refrigerate while you cook the fish.
Step 2: Cook the Coconut Lime Fish
- Season the Fish:
Pat the fish fillets dry. Season both sides with salt, pepper, and lime zest. - Sear the Fish:
Heat olive oil in a large skillet over medium-high heat. Add fish and cook 2–3 minutes per side, until golden and nearly cooked through. Remove and set aside. - Make the Sauce:
In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
Stir in coconut milk, lime juice, and red pepper flakes. Simmer gently for 2–3 minutes until slightly thickened. - Finish Cooking:
Return the fish to the pan, spoon sauce over the fillets, and cook another 2–3 minutes until the fish flakes easily with a fork. - Serve:
Plate the fish, drizzle with coconut-lime sauce, and top generously with the avocado salsa. Garnish with fresh cilantro.
💡 Notes & Tips
- Use full-fat coconut milk for a rich, creamy sauce, or light coconut milk for a lighter version.
- Add a touch of honey or maple syrup (1 tsp) if you prefer a slightly sweeter sauce.
- This dish works beautifully with shrimp, scallops, or chicken too.
- For extra flavor, marinate the fish in lime juice, garlic, and a splash of coconut milk for 15 minutes before cooking.
- Serve with steamed jasmine rice, quinoa, or cauliflower rice to soak up the sauce.
🍽️ Servings
- Makes 4 servings (1 fish fillet per person).
🔢 Nutritional Information (per serving)
(Approximate values — based on 1 fillet with sauce and salsa)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 30 g |
| Fat | 20 g |
| Saturated Fat | 8 g |
| Carbohydrates | 8 g |
| Fiber | 3 g |
| Sugars | 2 g |
| Sodium | 250 mg |
| Cholesterol | 70 mg |
🌿 Health Benefits
- 🐟 Lean Protein: White fish is low in fat but rich in essential amino acids and B vitamins.
- 🥥 Coconut Milk: Provides healthy fats (MCTs) that support energy and brain health.
- 🍋 Lime Juice: High in vitamin C and antioxidants that boost immunity.
- 🥑 Avocado: Full of heart-healthy monounsaturated fats, fiber, and potassium.
- 🌿 Cilantro & Garlic: Detoxifying and anti-inflammatory, enhancing digestion and flavor naturally.
❓ Q&A Section
Q1: Can I use frozen fish?
A: Yes! Just thaw completely and pat dry before seasoning to avoid excess moisture.
Q2: Can I bake the fish instead of pan-searing?
A: Absolutely. Bake at 400°F (200°C) for 12–15 minutes, then spoon the coconut-lime sauce on top before serving.
Q3: How can I make it spicy?
A: Add extra red pepper flakes or a small amount of diced jalapeño to the salsa.
Q4: Can I store leftovers?
A: Yes — store fish and salsa separately in airtight containers. Refrigerate up to 2 days. Reheat the fish gently to avoid drying it out.
Q5: What sides go best with this dish?
A: Great options include coconut rice, quinoa, sautéed spinach, or roasted sweet potatoes.
🍋 Serving Ideas
- Serve on a bed of jasmine rice topped with extra lime wedges.
- Wrap in soft tortillas for Coconut Lime Fish Tacos.
- Pair with a cold sparkling water or white wine for a fresh, elegant meal.