Coconut Lime Fish with Avocado Salad
Description
This light, tropical dish combines tender fish fillets infused with coconut and lime, served alongside a fresh avocado salad bursting with citrus and herbs. It’s perfect for a quick weeknight dinner or a healthy weekend meal. The coconut milk keeps the fish moist and flavorful, while the salad adds creaminess and crunch.
Ingredients
For the Fish:
4 white fish fillets (tilapia, cod, or snapper) – ~150g each
1 cup coconut milk (full fat or light)
2 tablespoons fresh lime juice
1 teaspoon lime zest
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon olive oil
Salt and pepper to taste
Optional: chopped cilantro for garnish
For the Avocado Salad:
2 ripe avocados, diced
1 cup cherry tomatoes, halved
½ red onion, thinly sliced
1 cucumber, diced
Juice of 1 lime
2 tablespoons olive oil
Salt and pepper to taste
2 tablespoons chopped cilantro or parsley
Instructions
1. Marinate the Fish (10 minutes):
In a bowl, whisk together coconut milk, lime juice, zest, garlic, ginger, olive oil, salt, and pepper. Place the fish fillets in a shallow dish or zip bag, pour the marinade over, and let sit for 10–15 minutes (or up to 30 minutes in the fridge).
2. Cook the Fish (10–12 minutes):
Heat a nonstick skillet over medium heat.
Remove fish from the marinade and sear for 3–4 minutes on each side or until cooked through (opaque and flakes easily). You can also bake at 375°F (190°C) for 12–15 minutes.
Optionally, reduce the marinade in a small pan until thickened and use as a drizzle.
3. Prepare the Avocado Salad (5 minutes):
Combine avocado, tomatoes, red onion, cucumber, lime juice, olive oil, salt, pepper, and cilantro in a large bowl. Toss gently.
4. Assemble and Serve:
Plate each fish fillet with a generous portion of avocado salad.
Drizzle with reduced coconut-lime sauce if desired and garnish with cilantro.
Time Breakdown
Prep Time: 10–15 minutes
Marinate Time: 10–15 minutes (overlaps with prep)
Cook Time: 10–12 minutes
Total Time: ~25–30 minutes
Nutrition Information (Per Serving — makes 4 servings)
Nutrient Amount (approx.)
Calories 420
Protein 30g
Carbohydrates 10g
Fat 30g
Saturated Fat 12g
Fiber 6g
Sugar 3g
Sodium 220mg
Note: Values vary slightly based on type of fish and coconut milk used.
Questions & Answers
Q1: Can I use frozen fish?
A: Yes, just ensure it’s fully thawed and patted dry before marinating.
Q2: What other fish types work well?
A: Mahi-mahi, halibut, or sea bass are excellent options.
Q3: Can I grill the fish instead?
A: Absolutely. Marinate, then grill on medium-high for 3–4 minutes per side.
Q4: How long does the avocado salad keep?
A: Best enjoyed fresh, but it can be stored in the fridge (airtight) for up to 12 hours.
Q5: Can I make it dairy-free and gluten-free?
A: It’s naturally dairy-free and gluten-free as written.
Q6: What sides pair well with this dish?
A: Coconut rice, quinoa, or roasted sweet potatoes work beautifully.
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