Coconut Lime Fish with Avocado Salsa 🐟🥑🍋
Servings: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients
For the Coconut Lime Fish
4 white fish fillets (such as tilapia, cod, or mahi-mahi)
1 can (14 oz) coconut milk
2 tablespoons lime juice
1 teaspoon lime zest
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
2 tablespoons fresh cilantro, chopped (for garnish)
For the Avocado Salsa
2 ripe avocados, diced
1 medium tomato, diced
1/4 red onion, finely chopped
1 jalapeño, seeded and minced (optional)
2 tablespoons lime juice
Salt and pepper to taste
2 tablespoons fresh cilantro, chopped
Instructions
Prepare the Fish
Marinate Fish: In a shallow dish, combine coconut milk, lime juice, lime zest, garlic powder, paprika, salt, and pepper. Add the fish fillets, ensuring they are well-coated. Let marinate for about 10 minutes.
Cook Fish: Heat a non-stick skillet over medium heat. Remove the fish from the marinade and cook for about 3-4 minutes on each side, or until cooked through and flaky. Discard the remaining marinade.
Prepare the Avocado Salsa
Mix Salsa: In a bowl, combine diced avocados, tomato, red onion, jalapeño (if using), lime juice, salt, pepper, and cilantro. Gently toss to combine.
Serve
Plate: Serve the coconut lime fish topped with avocado salsa.
Garnish: Sprinkle with additional cilantro if desired.
Tips and Variations
Add Heat: For extra spice, add more jalapeño or a dash of hot sauce.
Serve with Rice: This dish pairs well with coconut rice or quinoa for a complete meal.
Storage: Leftover fish can be stored in an airtight container in the refrigerator for up to 2 days, but the salsa is best fresh.
Enjoy your Coconut Lime Fish with Avocado Salsa!