Mediterranean Coconut Lime Fish with Avocado Salsa
This light and zesty dish combines the bright tang of lime, the creaminess of coconut milk, and the fresh, herby flair of Mediterranean cooking. Tender white fish fillets are gently cooked in a fragrant coconut-lime sauce, then topped with a refreshing avocado salsa that adds color, texture, and a sunny coastal vibe. Perfect for a quick weeknight dinner or a special weekend meal.
Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
Ingredients
For the Fish:
4 white fish fillets (such as cod, tilapia, or snapper)
Salt and pepper, to taste
Zest of 1 lime
Juice of 2 limes
1/2 cup coconut milk
2 tbsp olive oil
2 cloves garlic, minced
1/4 tsp red pepper flakes (optional)
Fresh cilantro, chopped (for garnish)
For the Avocado Salsa:
1 large avocado, diced
1/2 cup cherry tomatoes, quartered
1/4 cup red onion, finely diced
Juice of 1 lime
Salt and pepper, to taste
Fresh cilantro, chopped
Instructions
Prepare the salsa – In a medium bowl, combine avocado, cherry tomatoes, red onion, lime juice, salt, pepper, and cilantro. Toss gently and set aside.
Season the fish – Pat fish fillets dry and season with salt, pepper, and lime zest.
Cook the fish – In a large skillet, heat olive oil over medium heat. Add fish fillets and cook for 3–4 minutes per side (depending on thickness) until just opaque and easily flaked with a fork. Remove and set aside.
Make the sauce – In the same skillet, add garlic and red pepper flakes. Sauté for 30 seconds until fragrant. Pour in coconut milk and lime juice. Stir and simmer for 2–3 minutes until slightly thickened.
Combine and serve – Return fish to the skillet, spooning sauce over the fillets. Cook for 1 more minute to heat through.
Plate – Serve fish topped with avocado salsa, garnished with fresh cilantro. Pair with couscous, quinoa, or a simple green salad.
Tips
Use fresh fish – The fresher the fish, the better the flavor and texture. Frozen fillets work too—just thaw fully and pat dry before cooking.
Don’t overcook – White fish cooks quickly; remove from heat as soon as it flakes easily with a fork.
Zest before juicing – It’s much easier to zest limes before cutting and juicing them.
Adjust heat level – If you prefer a spicier kick, increase red pepper flakes or add a small chopped chili.
Make salsa last minute – This keeps the avocado from browning and the flavors fresh.
Variations
Different proteins – Swap fish for shrimp, scallops, or even chicken cutlets.
Herb swap – Use fresh parsley or mint instead of cilantro for a Mediterranean twist.
Creamier sauce – Stir in a spoonful of Greek yogurt at the end for extra creaminess.
Citrus mix – Replace some lime juice with lemon or orange juice for a unique flavor profile.
Low-carb option – Serve over zucchini noodles or cauliflower rice instead of grains.
Q&A
Q: Can I make this dish ahead of time?
A: The avocado salsa is best made fresh, but you can prepare the coconut-lime sauce and cook the fish up to a day ahead. Reheat gently and top with freshly made salsa before serving.
Q: What type of fish works best?
A: Mild, flaky white fish such as cod, tilapia, snapper, halibut, or sea bass works beautifully.
Q: Can I make it dairy-free?
A: It’s already dairy-free thanks to the coconut milk — just check that your other ingredients (like oil and spices) are dairy-free too.
Q: How do I keep avocado from browning?
A: Toss it with lime juice immediately after cutting and cover tightly until serving.
Nutrition Facts
(per serving, based on 4 servings)
Calories: ~320 kcal
Protein: 28 g
Carbohydrates: 9 g
Fat: 20 g
Fiber: 4 g
Sodium: ~310 mg
Final Conclusion
The Mediterranean Coconut Lime Fish with Avocado Salsa is a vibrant, refreshing dish that beautifully balances creamy, zesty, and savory flavors. The coconut-lime sauce infuses the fish with tropical brightness, while the avocado salsa adds freshness and texture. It’s light enough for a weekday dinner yet elegant enough to serve at a gathering — a perfect blend of healthy eating and gourmet taste.