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
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.
Notes
- This dish pairs well with coconut rice or a simple green salad.
- For a smoky flavor, grill the fish instead of baking it.
- Add the avocado salsa just before serving to keep it fresh.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking (or Grilling option)
- Cuisine: Tropical, Fusion
Nutrition
- Serving Size: 1 fillet with salsa
- Calories: 330
- Sugar: 2 g
- Sodium: 590 mg
- Fat: 21 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 65 mg
