Coconut Lime Fish with Coconut Cream Sauce
Ingredients (Serves 4):
For the Fish:
4 white fish fillets (such as cod, halibut, or tilapia)
1 tablespoon olive oil (or coconut oil)
Salt and freshly ground black pepper, to taste
1 teaspoon ground cumin (optional, for extra flavor)
Zest of 1 lime
1 tablespoon fresh lime juice
For the Coconut Cream Sauce:
1 tablespoon olive oil or coconut oil
2 cloves garlic, minced
1 can (13.5 oz) full-fat coconut milk
1/4 cup chicken or vegetable broth
1 tablespoon fresh lime juice
1 teaspoon fish sauce (optional, for umami flavor)
1/2 teaspoon ground ginger (or fresh ginger, grated)
1/2 teaspoon red pepper flakes (optional, for a little heat)
Salt and freshly ground black pepper, to taste
Fresh cilantro or basil leaves for garnish
For Garnish (optional):
Fresh lime wedges
Additional chopped cilantro or basil
Instructions:
Prepare the Fish:
Season the fish fillets with salt, pepper, ground cumin (if using), lime zest, and lime juice.
In a large skillet, heat 1 tablespoon of olive oil (or coconut oil) over medium-high heat. Once the oil is hot, add the fish fillets and cook for 3-4 minutes per side, until golden brown and cooked through (the internal temperature should reach 145°F or 63°C). The fish should flake easily with a fork. Remove the fish from the skillet and set aside.
Make the Coconut Cream Sauce:
In the same skillet, add 1 tablespoon of olive oil (or coconut oil) over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer.
Add the fresh lime juice, fish sauce (if using), ground ginger, and red pepper flakes (if using). Let the sauce simmer for 5-7 minutes until it thickens slightly. Season with salt and pepper to taste.
If you prefer a thicker sauce, you can simmer for a few extra minutes or add a splash of coconut cream for extra richness.
Combine the Fish and Sauce:
Once the sauce is ready, gently return the cooked fish fillets to the skillet, spooning some of the sauce over the top. Let the fish sit in the sauce for 2-3 minutes to absorb the flavors.
Serve:
Plate the fish fillets and drizzle the coconut cream sauce over the top.
Garnish with fresh cilantro or basil and lime wedges for extra freshness.
Tips:
Serve the fish over a bed of rice or quinoa to soak up the flavorful sauce.
You can use any firm white fish for this recipe, and it also works well with shrimp or scallops.
For extra heat, you can add a sliced red chili or a dash of hot sauce to the coconut cream sauce.
If you prefer a lighter sauce, use light coconut milk instead of full-fat coconut milk.
Enjoy this Coconut Lime Fish with Coconut Cream Sauce for a tropical, flavorful, and creamy dish that’s perfect for a weeknight dinner or special occasion!