COCONUT LIME FISH WITH AVOCADO SALSA
This Coconut Lime Fish is tender and zesty, infused with creamy coconut milk and fresh lime. Topped with a vibrant avocado salsa, it’s a healthy and flavourful dish that’s perfect for summer or weeknight dinners.
Ingredients
For the Fish:
- 4 white fish fillets e.g., cod, tilapia, or halibut
- ½ cup canned coconut milk
- Juice and zest of 1 lime
- 1 tablespoon olive oil
- 2 cloves garlic minced
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Avocado Salsa:
- 1 ripe avocado diced
- ½ small red onion finely chopped
- 1 small tomato diced
- Juice of ½ lime
- 1 tablespoon chopped coriander cilantro
- Salt and pepper to taste
Instructions
Marinate the Fish:
- In a shallow dish, whisk together coconut milk, lime juice, zest, olive oil, garlic, cumin, salt, and pepper. Add the fish and marinate for 15 minutes.
Make the Salsa:
- Combine avocado, red onion, tomato, lime juice, and coriander in a bowl. Season with salt and pepper. Gently toss and set aside.
Cook the Fish:
- Heat a skillet over medium heat. Remove fish from marinade and cook 3–4 minutes per side or until cooked through and lightly golden.
Assemble and Serve:
- Plate the fish and top with a generous spoonful of avocado salsa. Serve with rice or quinoa and lime wedges.
Notes
Make Ahead Tip:
Prepare the salsa up to 2 hours ahead and refrigerate with plastic wrap pressed onto the surface. Substitutes:
Swap avocado with mango or pineapple for a fruity twist.
Prepare the salsa up to 2 hours ahead and refrigerate with plastic wrap pressed onto the surface. Substitutes:
Swap avocado with mango or pineapple for a fruity twist.