Name: Coconut Lime Fish with Avocado Salsa
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 4 white fish fillets (e.g., cod, tilapia, or snapper); Salt and freshly ground black pepper, to taste; Zest of 1 lime; Juice of 2 limes; ½ cup creamy coconut milk; 2 tablespoons olive oil; 2 garlic cloves, minced; ½ teaspoon red pepper flakes (optional); Fresh cilantro, chopped (for garnish); 1 large avocado, diced; ½ cup cherry tomatoes, quartered; ½ cup red onion, finely diced; Juice of 1 lime; Salt and freshly ground black pepper, to taste; A handful of fresh cilantro, chopped

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This Coconut Lime Fish with Avocado Salsa is the perfect combination of fresh, tropical flavors that’ll transport you to a sunny beach with every bite. The fish is tender and flaky, perfectly cooked with a crispy coconut crust, and then topped with a zesty, creamy avocado salsa that’s just bursting with flavor. Trust me, this dish will leave your taste buds doing a happy dance!

Why You’ll Love Coconut Lime Fish with Avocado Salsa

This recipe isn’t just about looking fancy—it’s all about flavor and simplicity! Here’s why this dish should be your new go-to:

Fresh & Flavorful: The combination of coconut and lime on the fish is like a tropical vacation in your mouth. Then, the avocado salsa adds that creamy and refreshing balance, making each bite a perfect bite.

Quick & Easy: With just a few simple ingredients, you’ll have a flavorful meal ready in no time. This is the kind of dish that looks fancy but is ridiculously easy to make.

Healthy & Light: It’s a lighter, fresh option that’s packed with healthy fats and protein, so it’s the perfect choice for a healthy meal without compromising on taste.

Customizable: You can tweak the spice level by adding more or less jalapeño to the salsa or even use different fish, like salmon or tilapia, based on your preferences.

Crowd-Pleasing: Whether you’re making it for yourself or serving it at a family dinner or gathering, this dish is sure to impress everyone with its bold and refreshing flavors.

Ingredients

Here’s what you’ll need to make this delicious dish:

Fish Filets: White fish like cod, tilapia, or mahi-mahi works beautifully in this recipe. The fish should be fresh or thawed properly before cooking.

Shredded Coconut: This gives the fish a crispy, sweet coating that pairs so well with the fresh lime flavor.

Lime Zest & Juice: Fresh lime is key to balancing the sweetness of the coconut with some tangy brightness.

Cilantro: Adds a pop of freshness to the dish.

Olive Oil: For cooking the fish and giving it a golden crust.

Salt & Pepper: To season the fish before cooking.

Avocado: A creamy, buttery texture that makes the salsa so satisfying.

Tomatoes: Adds juiciness and color to the salsa.

Red Onion: For a bit of sharpness and bite.

Jalapeño (optional): If you like a little heat, finely chop a jalapeño to add to your salsa.

Garlic: A small clove of garlic adds depth of flavor to the salsa.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s get cooking! This dish comes together in no time:

1. Prep the Fish:
Start by patting the fish dry with a paper towel. Then, season it with a little salt, pepper, and lime zest on both sides.

2. Coat the Fish:
On a plate, spread the shredded coconut. Press each fish filet into the coconut, ensuring it’s well-coated on both sides.

3. Cook the Fish:
Heat a little olive oil in a large skillet over medium heat. Once the pan is hot, add the fish and cook for about 3-4 minutes on each side, or until golden brown and the fish flakes easily with a fork.

4. Make the Avocado Salsa:
While the fish is cooking, combine diced avocado, chopped tomatoes, red onion, cilantro, garlic, and jalapeño (if using) in a bowl. Squeeze fresh lime juice over the top, and give it all a gentle mix. Taste and adjust the seasoning with salt and pepper.

5. Serve:
Once the fish is done, plate it up and spoon the avocado salsa generously over the top. Serve immediately, garnished with extra lime wedges and cilantro if you like.

Nutrition Facts

Servings: 4
Calories per serving: Approximately 350-400 calories (depending on the fish and portion size)

Preparation Time

Prep Time: 10 minutes
Cook Time: 8-10 minutes
Total Time: 20 minutes

How to Serve Coconut Lime Fish with Avocado Salsa

This tropical dish is perfect on its own, but here are some side suggestions that will make it even more special:

Rice: Serve over a bed of coconut rice, jasmine rice, or quinoa to soak up all the delicious flavors.
Tortillas: Make fish tacos! Warm up some soft tortillas, add the fish and salsa, and you’ve got yourself a fresh taco feast.
Grilled Veggies: Pair with grilled asparagus, zucchini, or a colorful vegetable medley for a balanced meal.
Fresh Salad: A simple green salad with a light vinaigrette pairs beautifully with the fish, adding a refreshing crunch to every bite.

Additional Tips

Here are some additional tips for perfecting this recipe:

Fish Alternatives: While I recommend white fish like cod or mahi-mahi, you can also use salmon or any fish you prefer. Just adjust cooking time based on thickness.
Make It Spicy: If you love spice, add a finely chopped jalapeño or sprinkle some red pepper flakes onto the fish before cooking.
Meal Prep: The salsa can be made ahead and stored in the fridge for up to a day. Just be sure to add the avocado last so it stays fresh.
Make Extra: If you have leftovers, you can use the fish and salsa in tacos or on top of salads the next day!

FAQ Section

Q1: Can I use frozen fish for this recipe?
A1: Yes! Just make sure the fish is thawed properly and pat it dry before cooking to get that nice coconut crust.

Q2: Can I make this recipe ahead of time?
A2: You can prep the salsa ahead of time, but the fish is best served fresh, so cook it just before serving for the best texture.

Q3: Can I substitute the coconut with something else?
A3: If you’re not a fan of coconut, try panko breadcrumbs or crushed cornflakes for a crispy coating. You won’t get the same flavor, but it will still add crunch.

Q4: How do I store leftovers?
A4: If you have leftovers, store the cooked fish and salsa separately in airtight containers. The fish can be stored for up to 2 days in the fridge, but the salsa is best eaten the same day.

Q5: Can I freeze the fish for later?
A5: Yes! If you want to make extra, you can freeze the cooked fish (without the salsa) in an airtight container for up to 2 months. Reheat in the oven to keep it crispy.

Q6: Can I use a different citrus fruit?
A6: Absolutely! If you want to try something different, orange or grapefruit would also add a nice zesty flavor to the fish.

Q7: Is this dish gluten-free?
A7: Yes, this recipe is naturally gluten-free as long as you use gluten-free coconut. Just be sure to check any other ingredients for hidden gluten.

Q8: Can I use a different type of fish?
A8: Yes, you can use any mild, white fish such as tilapia, haddock, or snapper. Just be sure to adjust cooking time depending on the thickness of the fillets.

Q9: Can I make this recipe without cilantro?
A9: Of course! If you’re not a fan of cilantro, you can use fresh parsley or even basil for a different flavor.

Q10: Can I add other toppings to the salsa?
A10: Absolutely! You can add a sprinkle of crumbled feta, a drizzle of sour cream, or even some chopped mango for an added layer of sweetness.

Conclusion

This Coconut Lime Fish with Avocado Salsa is the ultimate tropical dish that’s fresh, light, and full of flavor. The crispy coconut fish, paired with the creamy avocado salsa, makes for a meal that’s not just tasty but also feels like a little escape to paradise. Whether you’re serving it for a weeknight dinner or a special gathering, this dish is sure to wow your guests and satisfy your cravings for something fresh and delicious!