Zesty Coconut Lime Fish with Avocado Salsa Recipe

Fresh, zesty flavors dance together in this coconut lime fish with avocado salsa that promises a tropical escape on your dinner plate.

Ocean-fresh fish gets coated in a vibrant coconut marinade, bringing a creamy richness to every bite.

Tangy lime adds brightness that cuts through the richness, creating a perfect balance of textures and tastes.

The homemade avocado salsa delivers a cool, creamy contrast that elevates the entire dish.

Ripe avocados, crisp cilantro, and a hint of jalapeño provide a refreshing kick that complements the delicate fish.

Each forkful transports you to a beachside paradise, where sunshine and sea breeze mingle with bold, mouthwatering flavors.

Prepare to savor a restaurant-quality meal that’s surprisingly simple to create at home.

FAQs

• Is the marinade flavor strong on the fish?

The marinade infuses a light, tangy tropical flavor that enhances the fish without overpowering its natural taste. The coconut milk and lime create a delicate balance that keeps the fish tender and flavorful.

• Can I use different types of fish for this recipe?

Yes, you can use various white fish like cod, halibut, mahi-mahi, or tilapia. Choose firm fish that can hold up well during cooking and absorb the marinade easily.

• How do I know when the fish is perfectly cooked?

The fish is done when it turns opaque and flakes easily with a fork. This typically takes 3-4 minutes per side. Avoid overcooking to maintain the fish’s moisture and tenderness.

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Ingredients For Coconut Lime Fish

• Fish Fillets: Fresh white fish that absorbs the delicious marinade and provides a light, flaky protein base for the dish.
• Coconut Milk: Creamy liquid that adds richness and tropical flavor to the fish marinade.
• Lime: Bright citrus fruit that brings zesty tang to both the marinade and salsa.

• Olive Oil: Helps distribute flavors and prevents fish from sticking during cooking.
• Garlic: Aromatic ingredient that adds depth and savory notes to the marinade.
• Red Pepper Flakes: Optional spice that provides a subtle heat kick to the dish.
• Salt and Pepper: Essential seasonings that enhance the overall flavor profile.

• Avocado, Cherry Tomatoes, Red Onion: Fresh vegetables that create a vibrant and colorful salsa with contrasting textures.
• Cilantro: Herb that adds a fresh, bright flavor to the salsa and complements the fish.

• Cilantro, Lime Wedges: Final touches that brighten the dish and add extra freshness and zest.

Stepwise Guide For Coconut Lime Fish

Step 1: Whisk Zesty Marinade

In a shallow dish, blend lime zest, lime juice, coconut milk, olive oil, minced garlic, red pepper flakes, salt, and pepper into a vibrant mixture. Gently immerse fish fillets, ensuring complete coverage.

Seal and chill in refrigerator for 15-20 minutes to infuse flavors.

Step 2: Create Fresh Avocado Salsa

• Diced avocado
• Halved cherry tomatoes
• Finely chopped red onion
• Lime juice
• Salt
• Black pepper
• Chopped fresh cilantro

Stir gently and let ingredients mingle while preparing fish.

Step 3: Sear Fish Perfectly

Warm a large skillet over medium heat. Remove fish from marinade, letting excess drip away.

Place fillets in hot pan, cooking 3-4 minutes per side until fish turns opaque and flakes easily with gentle fork pressure.

Step 4: Plate and Garnish

Transfer cooked fish to serving plates.

Top each fillet with generous avocado salsa. Sprinkle additional chopped cilantro.

Accompany with fresh lime wedges for extra tangy kick.

Helpful Advice For Coconut Lime Fish

• Let fish soak in coconut-lime mixture for exactly 15-20 minutes to ensure maximum flavor absorption without breaking down delicate fish proteins.
• Prepare avocado salsa just before cooking fish to prevent browning and maintain vibrant, crisp vegetable textures.
• Use a non-stick skillet or well-seasoned cast-iron pan to achieve golden, crispy exterior without fish sticking or falling apart.
• Chop fresh cilantro right before serving to preserve its bright, zesty flavor and maintain maximum aromatic impact.
• Cook fish at medium heat to prevent overcooking, ensuring tender, moist fillets that flake beautifully when touched with a fork.

Creative Twists For Coconut Lime Fish

• Tropical Coconut Shrimp Variation: Replace fish with large shrimp, keeping the same marinade and cooking method for a seafood alternative.
• Spicy Mexican-Style Variation: Add diced jalapeños to the avocado salsa and use blackened seasoning on the fish for extra heat.
• Gluten-Free Herb Fish Option: Use white fish like cod or halibut, swap olive oil with avocado oil, and add fresh herbs like parsley or dill to enhance flavor for those with gluten sensitivities.
• Vegetarian Cauliflower Swap: Substitute fish with thick cauliflower steaks, marinate similarly, and grill or pan-sear for a plant-based version of the recipe.

Foods To Pair With Coconut Lime Fish

• Perfectly Match Tropical Flavors: Pair this zesty coconut lime fish with a crisp, refreshing white wine like Sauvignon Blanc to complement the citrusy notes and enhance the seafood's delicate flavor.
• Elevate with Tropical Cocktail: Mix a classic mojito with extra lime and a hint of coconut rum to mirror the dish's bright, tropical ingredients and create a harmonious drinking experience.
• Cool Down with Refreshing Side: Serve alongside a light cucumber and mint salad to balance the fish's richness and provide a fresh, cooling contrast to the spicy and tangy marinade.
• Balance with Mild Grain: Choose coconut rice or quinoa as a subtle, complementary side that echoes the coconut milk in the marinade and absorbs the delicious salsa juices.

Proper Storage For Coconut Lime Fish

• Store leftover fish and salsa separately in airtight containers within 2 hours of cooking. Keep refrigerated for up to 2 days to maintain freshness and prevent bacterial growth.
• Wrap individual fish fillets tightly in plastic wrap, then place in freezer-safe bags. Freeze for maximum 1 month. Avoid freezing avocado salsa as it will lose texture and become watery.
• Gently warm fish in microwave at 50% power for 30-45 seconds, or place in preheated oven at 275°F for 5-7 minutes to prevent drying out. Add fresh cilantro after reheating to restore brightness.

Coconut Lime Fish With Avocado Salsa Recipe

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4.9 from 10 reviews

• Total Time: 23 minutes
• Yield: 4 1x

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Description

Coconut lime fish delights seafood enthusiasts with its tropical Caribbean-inspired blend of crispy coconut-crusted fish and zesty avocado salsa. Refreshing cilantro and tangy lime elevate this quick 30-minute meal, promising you a delicious escape to island flavors.

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Ingredients

Scale 1x2x3x

Main Fish Ingredients:

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

Marinade and Seasoning:

• 1/2 cup creamy coconut milk
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 lime zest
• 2 lime juice
• 1/2 teaspoon red pepper flakes

Garnish and Seasoning:

• Salt (to taste)
• Freshly ground black pepper (to taste)
• Fresh cilantro, chopped

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Instructions

1. Create a vibrant marinade by whisking lime zest, lime juice, coconut milk, olive oil, garlic, red pepper flakes, salt, and pepper in a shallow dish.
2. Submerge fish fillets completely in the marinade, ensuring even coating. Refrigerate for 15-20 minutes to infuse flavors.
3. Prepare avocado salsa by gently mixing diced avocado, cherry tomatoes, red onion, lime juice, salt, pepper, and chopped cilantro in a bowl. Let ingredients mingle while fish cooks.
4. Warm a large skillet over medium heat for 2-3 minutes.
5. Remove fish from marinade, allowing excess liquid to drip off.
6. Place fish fillets in hot skillet, cooking 3-4 minutes per side until fish turns opaque and easily flakes with a fork.
7. Transfer cooked fish to serving plates, generously topping each fillet with prepared avocado salsa.
8. Garnish with additional chopped cilantro and serve alongside fresh lime wedges for an extra burst of citrus flavor.

Notes

• Swap fish types effortlessly by choosing firm white fish like halibut, cod, or mahi-mahi that hold up well during cooking.
• Reduce marinating time to 10 minutes for delicate fish to prevent texture breakdown and maintain tenderness.
• Create dairy-free version by using full-fat coconut milk and ensuring all ingredients are plant-based compatible.
• Elevate heat tolerance by adjusting red pepper flakes quantity or substituting with mild jalapeño for controlled spiciness.

• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Category: Lunch, Dinner
• Method: Sautéing
• Cuisine: Caribbean

Nutrition

• Serving Size: 4
• Calories: 265 kcal
• Sugar: 1 g
• Sodium: 150 mg
• Fat: 18 g
• Saturated Fat: 9 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 3 g
• Fiber: 1 g
• Protein: 25 g
• Cholesterol: 50 mg