Description
Tropical Coconut Lime Fish with Creamy Avocado Salsa is a vibrant and healthy dish featuring citrus-marinated white fish pan-seared to golden perfection, topped with a refreshing avocado salsa. It’s light, flavorful, and perfect for warm weather or when you want a taste of the tropics.
Ingredients
- 4 white fish fillets (mahi-mahi, tilapia, cod, or snapper)
- 1/2 cup full-fat coconut milk
- 2 tbsp fresh lime juice
- 1 tsp lime zest
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- Salt and black pepper, to taste
- 2 tbsp olive oil or coconut oil (for cooking)
- 1 ripe avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 2 tbsp fresh cilantro, chopped
- 1 jalapeño or chili, minced (optional)
- 1 tbsp fresh lime juice (for salsa)
- 1 tbsp olive oil (for salsa)
- Salt and pepper, to taste
Instructions
- Whisk together coconut milk, lime juice, lime zest, garlic, ginger, salt, and pepper in a shallow bowl.
- Add the fish fillets, cover, and marinate in the fridge for 30 minutes to 1 hour.
- In a separate bowl, mix avocado, cherry tomatoes, red onion, cilantro, jalapeño (if using), lime juice, olive oil, salt, and pepper. Chill until ready to use.
- Remove the fish from the marinade and gently pat dry to remove excess moisture.
- Heat oil in a skillet over medium-high heat. Cook the fish for 3–4 minutes per side or until golden and cooked through.
- Serve the fish hot, topped or paired with the avocado salsa.
Notes
- Grill the fish instead of pan-searing for a smokier flavor.
- Replace some avocado with mango or pineapple for a fruity salsa twist.
- Use salmon for a richer version of this recipe.
- Serve in tacos for a casual, handheld meal.
- Add a touch of hot sauce or red pepper flakes for extra heat.
Nutrition
- Serving Size: 1 fillet with salsa
- Calories: 320
- Sugar: 2g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg
