Name: Coconut Lime Fish with Avocado Salsa Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Tropical
Ingredients: 4 white fish fillets (such as cod, halibut, or tilapia); 1/2 cup canned coconut milk; 2 tablespoons lime juice; 1 tablespoon lime zest; 2 cloves garlic, minced; 1 tablespoon olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon chili powder; 2 ripe avocados, diced; 1/2 red onion, finely diced; 1 jalapeño, seeded and minced; 1/4 cup fresh cilantro, chopped; 2 tablespoons lime juice; 1/2 teaspoon salt

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If you’re looking for a dish that explodes with zesty freshness and tropical comfort, Coconut Lime Fish with Avocado Salsa is your answer. Delicate white fish soaks up a creamy coconut and lime marinade, then emerges from the oven tender and flaky, crowned with a vibrant, chunky avocado salsa bursting with color and flavor. It’s quick enough for a weeknight dinner but special enough to wow friends on a gleaming summer evening. With a lively mix of bold citrus, silky coconut, and buttery avocado, this recipe is perfect for impressing anyone who loves bright, healthy seafood dishes with a tropical twist.

Coconut Lime Fish with Avocado Salsa Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Coconut Lime Fish with Avocado Salsa is how these humble ingredients come together for something truly magical. Each ingredient is chosen to layer complexity and balance, giving you maximum flavor with minimal fuss. Here’s what you’ll need, along with just why each one matters.

White fish fillets: Cod, halibut, or tilapia work brilliantly here, offering a mild flavor that lets your marinade and salsa shine.
Canned coconut milk: The luscious backbone of the marinade, giving the fish richness while keeping it wonderfully moist.
Lime juice: Brightens and tenderizes the fish, adding that essential zippy citrus kick.
Lime zest: Don’t skip this! The zest provides intense lime aroma and depth that juice alone can’t replicate.
Minced garlic: Adds a subtle pungency to balance the sweetness of the coconut milk.
Olive oil: Helps emulsify the marinade and gives a silky mouthfeel to the baked dish.
Salt: Brings all the flavors together and enhances every tropical note in the fish and salsa.
Black pepper: Offers a gentle warmth; freshly ground is best for aroma.
Chili powder: Gives a whiff of smokiness and just a whisper of heat to round out the marinade.
Ripe avocados: The heart of your salsa, they deliver creaminess and gorgeous color contrast.
Red onion: Lends a sharp crunch and beautiful purple hue to your topping.
Jalapeño: Seeded for subtle fire—add more or less to match your spice preference.
Fresh cilantro: Sprinkles a burst of herbal freshness throughout the salsa.
Additional lime juice (for salsa): Keeps the avocado bright and boosts the tropical tang.
Salt (for salsa): Just a pinch brings all those bold salsa flavors into balance.

How to Make Coconut Lime Fish with Avocado Salsa

Step 1: Marinate the Fish

Start by whisking together the coconut milk, lime juice, lime zest, garlic, olive oil, salt, black pepper, and chili powder in a shallow dish. This dreamy mixture is what makes Coconut Lime Fish with Avocado Salsa so unforgettable—the coconut milk makes everything lush, while the lime and garlic keep things perky. Lay in your fish fillets, coating each generously. Allow to chill and marinate in the refrigerator for 20 to 30 minutes, so the flavors truly soak in.

Step 2: Prepare the Baking Dish

As your fish absorbs all those gorgeous flavors, preheat your oven to 400°F and lightly grease a baking dish. This prevents any sticking and ensures your fillets will lift out whole and beautiful. You can also prep your workstation for the salsa while the oven heats!

Step 3: Bake the Fish

Remove the fish from the marinade and nestle it snugly into your prepared baking dish. Pop it into the hot oven and bake for 12 to 15 minutes, or until the flesh flakes easily with a fork. You’ll notice the fish turning opaque and the kitchen filling with the most enticingly tropical aroma.

Step 4: Make the Avocado Salsa

While the fish cooks, toss together your diced avocado, red onion, minced jalapeño, chopped cilantro, lime juice, and a pinch of salt in a medium bowl. Be gentle when mixing—you want those creamy avocado chunks to keep their shape. This fresh, zingy salsa is the crowning jewel of Coconut Lime Fish with Avocado Salsa.

Step 5: Assemble and Serve

Once the fish is cooked through and temptingly flaky, it’s time for the fun part—serving! Spoon a generous mound of avocado salsa over each fillet and finish with an extra squeeze of lime juice. Watch as the salsa’s colors pop against the tender white fish, making every plate an edible tropical postcard.

How to Serve Coconut Lime Fish with Avocado Salsa

Garnishes

A final shower of extra cilantro leaves, a sprinkle of lime zest, or even some finely sliced scallions can add visual flair and a hit of fresh flavor. If you like a little crunch, scattered toasted coconut flakes or crispy shallots make a fun, textural contrast atop Coconut Lime Fish with Avocado Salsa.

Side Dishes

This sunny fish is incredibly versatile with sides. Coconut rice subtly echoes the marinade and complements the dish, while a peppery arugula salad adds some leafy lightness. Or, keep things simple with roasted sweet potatoes or quinoa for a wholesome, satisfying finish.

Creative Ways to Present

Elevate dinner party vibes by serving portions of Coconut Lime Fish with Avocado Salsa on a bed of shredded cabbage or inside lettuce cups for a playful, hand-held experience. For a festive platter, arrange sliced fish fillets with the salsa in the center and offer warm tortillas for easy fish-taco vibes.

Make Ahead and Storage

Storing Leftovers

Leftover Coconut Lime Fish with Avocado Salsa keeps best when the components are stored separately. Place cooked fish in a sealed container in the fridge for up to two days. The avocado salsa is best eaten fresh but will hold up (if covered tightly) for about a day without too much browning.

Freezing

While the baked fish on its own freezes nicely, avocado salsa does not—avocado just doesn’t love the freezer. Freeze any extra fish portions in airtight containers for up to one month. Plan to make fresh salsa when you’re ready to serve leftovers.

Reheating

Gently reheat the fish in a 300°F oven or in a covered skillet over low heat until warmed through. If you microwave, use short bursts to prevent drying. Always add fresh avocado salsa after reheating so the flavors stay bright and the textures contrast beautifully.

FAQs

What kind of fish works best for Coconut Lime Fish with Avocado Salsa?

Mild, sturdy white fish like cod, halibut, or tilapia are traditional picks. These varieties soak up the marinade beautifully and bake to flaky perfection. Feel free to try mahi-mahi or snapper if you’re feeling adventurous!

Can I make this recipe on the grill instead of baking?

Absolutely! Grilling adds a lovely smoky flavor that pairs so well with the coconut and lime. Oil your grill grates and cook the marinated fish over medium heat for about 3 to 4 minutes per side, depending on thickness.

How spicy does the salsa get with jalapeño?

With seeds removed, the jalapeño just adds a subtle kick and lots of fresh flavor. If you like things mild, use just half a pepper; if you crave heat, leave in some seeds or swap in a serrano for extra fire.

Is Coconut Lime Fish with Avocado Salsa gluten-free?

Yes, this entire dish is naturally gluten-free as written. It fits beautifully into gluten-free and even paleo-friendly diets, making it a great choice for guests with dietary restrictions.

How do I keep the avocado salsa from browning?

Tossing the diced avocado immediately with lime juice does wonders for preventing browning. If you need to prep ahead, press plastic wrap directly onto the salsa’s surface before storing in the fridge.

Final Thoughts

Treat yourself to the bright, tropical flavors of Coconut Lime Fish with Avocado Salsa—the type Main Course. With its simple preparation and unforgettable layers of flavor, you’ll want this recipe in regular rotation. Try it tonight and let your taste buds take a vacation!

Coconut Lime Fish with Avocado Salsa Recipe

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4.5 from 23 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Coconut Lime Fish with Avocado Salsa recipe is a delightful tropical fusion dish that combines the freshness of lime and avocado with the richness of coconut milk to create a flavorful and healthy seafood dinner option.

Ingredients

Scale

Main Dish:

4 white fish fillets (such as cod, halibut, or tilapia)
1/2 cup canned coconut milk
2 tablespoons lime juice
1 tablespoon lime zest
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon chili powder

For the Avocado Salsa:

2 ripe avocados, diced
1/2 red onion, finely diced
1 jalapeño, seeded and minced
1/4 cup fresh cilantro, chopped
2 tablespoons lime juice
1/2 teaspoon salt

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Instructions

Marinate the Fish: In a shallow dish, whisk together coconut milk, lime juice, lime zest, garlic, olive oil, salt, pepper, and chili powder. Add the fish fillets and marinate in the refrigerator for 20 to 30 minutes.
Bake the Fish: Preheat oven to 400°F, grease a baking dish, remove fish from marinade, and place in the prepared dish. Bake for 12 to 15 minutes until fish flakes easily with a fork.
Prepare Avocado Salsa: Combine avocado, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Toss gently to combine.
Serve: Top baked fish with avocado salsa and an extra squeeze of lime before serving.