Coconut Lime Fish with Coconut Cream Sauce 🐟🥥🍋
Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
For the Fish
4 white fish fillets (such as cod or tilapia)
Juice of 2 limes
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper (to taste)
2 tablespoons olive oil
For the Coconut Cream Sauce
1 can (14 oz) coconut milk
1 tablespoon lime juice
1 teaspoon fish sauce (optional)
2 cloves garlic, minced
1 tablespoon fresh cilantro, chopped (plus more for garnish)
Salt and pepper (to taste)
Instructions
Prepare the Fish
Marinate Fish: In a bowl, combine lime juice, garlic powder, paprika, salt, and pepper. Add the fish fillets and marinate for about 10 minutes.
Cook Fish: In a large skillet, heat olive oil over medium heat. Add the marinated fish fillets and cook for about 3-4 minutes per side, or until cooked through and flaky. Remove from the skillet and set aside.
Make the Coconut Cream Sauce
Sauté Garlic: In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
Add Coconut Milk: Pour in the coconut milk and bring to a gentle simmer. Stir in lime juice, fish sauce (if using), and season with salt and pepper.
Add Cilantro: Stir in chopped cilantro and let the sauce simmer for another 2-3 minutes to thicken slightly.
Serve
Plate the Dish: Serve the cooked fish topped with the coconut cream sauce.
Garnish: Sprinkle with additional cilantro for garnish and serve with lime wedges on the side.
Tips and Variations
Add Spice: For a spicy kick, add red pepper flakes or a dash of hot sauce to the coconut cream sauce.
Serve with Sides: Pair with steamed rice or quinoa for a complete meal.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Enjoy your Coconut Lime Fish with Coconut Cream Sauce!