Tropical Coconut Lime Fish with Creamy Avocado Salsa

Tropical Coconut Lime Fish with Creamy Avocado Salsa is one of those dishes that instantly transports me to a sunny island. It’s light, fresh, and bursting with flavor—from the tender, citrus-infused fish to the rich, tangy salsa that adds creaminess and a touch of brightness. I love making this when I want something healthy and vibrant that still feels like a treat.

Why You’ll Love This Recipe

I love this recipe because it’s simple to make yet full of flavor and contrast. The fish is marinated in coconut milk and lime for a tropical twist, then quickly pan-seared or grilled until golden. The creamy avocado salsa on top brings in freshness, creaminess, and just the right amount of zing. It’s naturally gluten-free, dairy-free, and packed with nutrients—all without sacrificing taste.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Coconut Lime Fish:

• White fish fillets (like mahi-mahi, tilapia, cod, or snapper)

• Coconut milk (full-fat)

• Fresh lime juice

• Lime zest

• Garlic, minced

• Ginger, grated

• Salt

• Black pepper

• Olive oil or coconut oil (for cooking)

For the Creamy Avocado Salsa:

• Ripe avocado, diced

• Cherry tomatoes, halved

• Red onion, finely chopped

• Fresh cilantro, chopped

• Jalapeño or chili (optional, for heat)

• Lime juice

• Olive oil

• Salt and pepper

directions

1. I whisk together coconut milk, lime juice, lime zest, garlic, ginger, salt, and pepper in a shallow bowl.

2. I add the fish fillets to the marinade, cover, and refrigerate for 30 minutes to 1 hour.

3. While the fish marinates, I combine the avocado, cherry tomatoes, red onion, cilantro, jalapeño, lime juice, olive oil, salt, and pepper in a bowl. I gently mix and chill until ready to serve.

4. I remove the fish from the marinade and pat off excess liquid.

5. I heat oil in a skillet over medium-high heat and cook the fish for about 3–4 minutes per side, depending on thickness, until golden and cooked through.

6. I plate the fish and spoon the creamy avocado salsa on top or alongside.

Servings and timing

This recipe serves 4. It takes about 15 minutes to prep and 10–12 minutes to cook, plus 30 minutes of marinating time—so I usually plan for about 45 minutes total.

Variations

• I sometimes grill the fish instead of pan-searing for more char and smokiness.

• I swap in mango or pineapple for part of the avocado salsa for a fruitier flavor.

• For a spicier kick, I add a dash of hot sauce or crushed red pepper to the marinade.

• I use salmon fillets for a richer, bolder flavor.

• I turn this into tacos by flaking the fish and wrapping it in warm tortillas with the salsa.

storage/reheating

I store leftover fish and salsa separately in airtight containers in the fridge for up to 2 days. To reheat the fish, I warm it gently in a skillet over low heat. I don’t microwave the avocado salsa—I serve it cold or bring it to room temperature before using.

FAQs

Can I use frozen fish?

Yes, I thaw it completely and pat it dry before marinating for best flavor and texture.

Is this recipe spicy?

Not by default, but I can make it spicier by adding jalapeños or chili flakes to the salsa or marinade.

Can I bake the fish instead of pan-searing?

Yes, I bake it at 400°F for 12–15 minutes, depending on thickness, until it flakes easily with a fork.

What can I serve with this?

I love pairing it with coconut rice, quinoa, or a light salad. Grilled veggies or plantains also go great with it.

Can I make the salsa ahead of time?

Yes, but I make it no more than a few hours in advance and store it covered with plastic wrap pressed directly onto the surface to keep the avocado from browning.

Conclusion

Tropical Coconut Lime Fish with Creamy Avocado Salsa is a refreshing, flavorful dish that’s easy to make and perfect for warmer days or when I want a taste of the tropics. With its creamy, citrusy, and herby layers, this meal feels light but deeply satisfying. Once I’ve made it, it always ends up in my regular rotation.