Coconut Lime Fish with Avocado Salsa

Coconut Lime Fish with Avocado Salsa

A light, tropical-inspired dish featuring tender, flaky white fish infused with coconut and lime flavors, topped with a refreshing avocado salsa. Perfect for a quick weeknight dinner or an elegant weekend meal!

 Ingredients

For the Coconut Lime Fish

• 4 white fish fillets (cod, tilapia, halibut, or snapper)

• Salt and black pepper to taste

• Zest of 1 lime

• Juice of 2 limes

• ½ cup coconut milk

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• ¼ teaspoon red pepper flakes (optional, for heat)

• Fresh cilantro, chopped (for garnish)

For the Avocado Salsa

• 1 large avocado, diced

• ½ small red onion, finely chopped

• 1 small jalapeño or green chili, minced (optional)

• 1 tablespoon lime juice

• 2 tablespoons fresh cilantro, chopped

• Salt and black pepper to taste

• 1 teaspoon olive oil

 Instructions

1. Prepare the Fish

1. Pat the fish fillets dry with paper towels and season with salt and pepper.

2. In a small bowl, whisk together coconut milk, lime juice, lime zest, garlic, olive oil, and red pepper flakes.

3. Place fish fillets in a shallow dish or ziplock bag and pour the mixture over them.

4. Marinate for 15–30 minutes in the refrigerator.

2. Cook the Fish

• Pan-sear method:
  Heat a skillet over medium-high heat. Add a drizzle of olive oil and cook each fillet for about 3–4 minutes per side (depending on thickness), until the fish flakes easily with a fork.

• Grill method:
  Grill over medium heat for 3–5 minutes per side, brushing occasionally with leftover marinade.

3. Make the Avocado Salsa

While the fish cooks:

1. Combine diced avocado, red onion, jalapeño, lime juice, olive oil, cilantro, salt, and pepper in a bowl.

2. Toss gently to combine and set aside.

4. Serve

Place each fish fillet on a plate, top generously with avocado salsa, and garnish with extra cilantro. Serve with lime wedges.

 Servings

Serves: 4
Serving size: 1 fillet with salsa

 Notes

• You can use frozen fish fillets, just thaw completely and pat dry before marinating.

• Substitute lemon for lime if unavailable.

• Add mango or pineapple chunks to the salsa for a sweeter tropical twist.

• For dairy-free lovers, ensure your coconut milk is unsweetened.

 Tips

• Don’t over-marinate the fish—acidic lime juice can start “cooking” it.

• If baking, cook at 400°F (200°C) for 12–15 minutes.

• Serve with steamed rice, quinoa, or grilled vegetables for a full meal.

• Add a pinch of smoked paprika to the marinade for depth of flavor.

 Nutritional Info (Approx. per serving)

(Values may vary based on fish type and ingredient brands.)

 Health Benefits

• Rich in Omega-3s: Supports heart and brain health.

• High in Protein: Promotes muscle repair and satiety.

• Avocado & Coconut Oil: Provide healthy fats for skin and hormone balance.

• Lime & Cilantro: Add antioxidants and boost immunity.

• Low-Carb & Gluten-Free: Perfect for keto or paleo diets.

 Q & A

Q1: Can I make this ahead of time?
A: You can prep the salsa and marinate the fish a few hours ahead, but cook the fish fresh for best texture.

Q2: What type of fish works best?
A: Firm white fish like cod, mahi-mahi, or halibut hold up well to the marinade.

Q3: Can I use canned coconut milk?
A: Yes, use full-fat or light canned coconut milk. Shake well before using.

Q4: Is it spicy?
A: Only slightly — you can skip the red pepper flakes or jalapeño for a milder version.

Q5: How can I make it vegan?
A: Substitute tofu or cauliflower steaks for fish and pan-sear using the same marinade.