Coconut Lime Fish with Coconut Cream Sauce 🐟🥥🍋
Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
1 lb white fish fillets (such as cod, tilapia, or snapper)
1 can (14 oz) coconut milk
1/4 cup coconut cream
Juice and zest of 2 limes
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon fish sauce (optional)
Salt and pepper to taste
1/4 cup fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Instructions
Prepare the Fish
Season Fish: Pat the fish fillets dry and season lightly with salt and pepper.
Make the Coconut Cream Sauce
Combine Ingredients: In a bowl, whisk together coconut milk, coconut cream, lime juice, lime zest, minced garlic, grated ginger, and fish sauce (if using).
Cook the Fish
Heat Skillet: In a large skillet over medium heat, pour in the coconut cream sauce and bring to a gentle simmer.
Add Fish: Carefully add the fish fillets to the skillet. Cook for about 5-7 minutes on each side, or until the fish is opaque and flakes easily with a fork. Spoon the sauce over the fish as it cooks.
Serve
Garnish and Serve: Once cooked, sprinkle the fish with fresh cilantro and serve with lime wedges on the side.
Tips and Variations
Add Vegetables: Include steamed broccoli or snap peas in the skillet for extra nutrition.
Spicy Option: Add a pinch of red pepper flakes or a chopped chili for heat.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Enjoy your Coconut Lime Fish with Coconut Cream Sauce!