Grilled Coconut Lime Shrimp Recipe

If you are looking for a dish that bursts with tropical freshness and vibrant flavors, then Coconut Lime Fish with Mango Salsa is exactly what you need. This dish beautifully combines tender, flaky white fish infused with creamy coconut and zesty lime, paired perfectly with a bright, sweet, and slightly spicy mango salsa that brings every bite to life. This recipe is a celebration of contrasting textures and tastes, making it an unforgettable meal that’s as nourishing as it is delicious.

Ingredients You’ll Need

Gathering simple, fresh ingredients is the key to making Coconut Lime Fish with Mango Salsa shine. Each component plays an essential role: the creamy coconut milk enriches the fish, lime juice adds lively acidity, and the colorful mango salsa provides a refreshing balance of sweet, tangy, and mild heat that awakens your palate.

• 1 lb (450 g) white fish fillets: Choose cod, tilapia, or snapper for mild flavor and flaky texture.
• 1/2 cup coconut milk: Adds creamy richness and subtle tropical sweetness to the fish marinade.
• 2 tbsp lime juice: Brings an invigorating zing that brightens the entire dish.
• 1 clove garlic, minced: Gives a lovely, aromatic depth without overpowering the delicate fish.
• 1/2 tsp salt: Enhances all the natural flavors and balances the sweetness.
• 1/4 tsp black pepper: Adds a gentle kick that complements the other spices.
• 1 tbsp olive oil or coconut oil: Perfect for cooking the fish with a subtle flavor that melds well with the marinade.
• 1 ripe mango, diced: The star of the salsa, delivering juicy sweetness and beautiful color.
• 1/4 red bell pepper, diced: Adds crunch and a burst of vibrant red hue.
• 1/4 red onion, finely chopped: Provides sharpness and texture to the salsa.
• 1 small jalapeño, minced (optional): Brings a lively heat if you adore a bit of spicy contrast.
• 2 tbsp fresh cilantro, chopped: Offers a fresh, herbaceous note that brightens the salsa.
• Pinch of salt (for salsa): Balances sweetness and spices perfectly.

How to Make Coconut Lime Fish with Mango Salsa

Step 1: Prepare the Mango Salsa

Start by combining the diced mango, red bell pepper, finely chopped red onion, jalapeño if you’re using it, fresh cilantro, lime juice, and a pinch of salt in a bowl. Mixing these fresh ingredients allows the mango salsa’s flavors to develop beautifully, offering that sweet, spicy, and tangy palette that contrasts wonderfully with the richness of the fish.

Step 2: Marinate the Fish

In a small bowl, whisk together coconut milk, lime juice, minced garlic, salt, and black pepper. This mixture is your magic marinade that infuses the fish with creamy and zesty layers of flavor. Pat the fish dry and season lightly with a little salt and black pepper before drizzling some of the coconut-lime marinade over the fillets. This step readies the fish to soak up the tropical goodness.

Step 3: Cook the Fish

Heat olive oil or coconut oil in a skillet over medium heat until shimmering. Gently place the marinated fish fillets into the pan and let them cook for about 3 to 4 minutes on each side. The fish should become opaque and flake easily when tested with a fork. Don’t forget to spoon some of the coconut-lime sauce over the fillets as they cook—the steam created will keep the fish moist and flavorful throughout.

Step 4: Plate and Top with Mango Salsa

Once cooked, transfer the fish to serving plates and generously spoon the luscious mango salsa over the top. The bright colors and tasty contrast turn a simple dinner into something that looks as amazing as it tastes.

How to Serve Coconut Lime Fish with Mango Salsa

Garnishes

Fresh cilantro sprigs and thin lime wedges are perfect garnishes to accompany this dish. They not only enhance the visual appeal but also allow everyone to add a little extra brightness and herbal freshness at the table. A sprinkle of toasted coconut flakes can be a delightful crunch addition too.

Side Dishes

This Coconut Lime Fish with Mango Salsa pairs wonderfully with steamed jasmine rice or fluffy quinoa, which soak up the delicious juices effortlessly. For a lighter option, serve it alongside a crisp, mixed green salad dressed with a citrus vinaigrette. Grilled vegetables like asparagus or zucchini make an excellent complement as well.

Creative Ways to Present

To impress your guests, try serving the fish on a bed of coconut-infused rice topped with the mango salsa, garnished with edible flowers or microgreens. Alternatively, make it casual by tucking the fish and mango salsa into warm corn tortillas for fresh fish tacos that burst with flavor in every bite.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store the fish and mango salsa separately in airtight containers in the refrigerator. This prevents the salsa from making the fish soggy and helps maintain the fresh textures for up to two days.

Freezing

Freezing the cooked fish is possible, but it’s best to avoid freezing the mango salsa as the texture will change upon thawing. Wrap the fish tightly in plastic wrap and place it in a freezer bag to keep its flavor intact for up to one month.

Reheating

Reheat the fish gently in a low oven or a skillet over medium-low heat to preserve moisture and prevent it from drying out. Add a splash of coconut milk if needed. Serve the mango salsa cold and fresh for the best taste.

FAQs

Can I use other types of fish for this recipe?

Absolutely! White, flaky fish such as halibut, sea bass, or even mahi-mahi work beautifully in this Coconut Lime Fish with Mango Salsa recipe. Just be sure to adjust cooking times if your fillets are thicker or thinner.

Is it possible to make the mango salsa ahead of time?

Yes, you can prepare the mango salsa a few hours in advance and refrigerate it to allow the flavors to marry. Just be sure to add any delicate herbs, like cilantro, right before serving to keep them fresh and vibrant.

How spicy is the mango salsa?

The heat level depends on whether you include the jalapeño. If you prefer to keep it mild, simply omit the jalapeño or remove the seeds to reduce spiciness while still enjoying the flavorful bite.

Can I grill the fish instead of pan-cooking it?

Definitely! Grilling is a wonderful alternative that adds a smoky flavor to the fish. Brush the fillets with the coconut-lime mixture and grill over medium heat for about 3-4 minutes per side until cooked through.

What can I substitute for coconut milk if I have dietary restrictions?

If you can’t use coconut milk, try using a non-dairy alternative like almond or cashew milk with a tiny bit of coconut extract to maintain the flavor profile. Just keep in mind that the texture and taste may be slightly different.

Final Thoughts

Coconut Lime Fish with Mango Salsa is one of those magical recipes that brings a splash of sunshine to your dinner table, any time of year. Its perfect harmony of creamy, tangy, sweet, and spicy flavors makes it a standout dish both for weeknights and special occasions. I encourage you to dive into this recipe, experiment with your favorite additions, and most of all, enjoy every vibrant, delicious bite.

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