If you are craving a dish that feels like a tropical vacation on a plate, you absolutely must try this Coconut Lime Fish with Mango Salsa. It’s a brilliant combination of tender, flaky fish infused with zesty lime and creamy coconut flavors, paired with a vibrant mango salsa that adds just the right amount of sweetness and a touch of heat. This dish is an explosion of fresh, bright tastes and colors that will make you feel like you’re enjoying a beachside feast without ever leaving your kitchen.

Coconut Lime Fish with Mango Salsa Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Coconut Lime Fish with Mango Salsa is simple yet essential, perfectly balancing texture, flavor, and color to bring the dish to life. From the rich coconut oil that gives a subtle tropical undertone to the juicy mango that adds a burst of sunshine, each part plays its role beautifully.

White fish fillets (4): Choose tilapia, cod, or snapper for mild, flaky fish that soaks up the marinade well.
Coconut oil or olive oil (2 tablespoons): Coconut oil gives a subtle tropical flavor, but olive oil works well for a lighter touch.
Lime juice (1 tablespoon plus extra): Adds a refreshing tang that brightens the fish and salsa.
Lime zest (zest of 1 lime): Packs concentrated citrus aroma enhancing overall flavor complexity.
Salt (½ teaspoon): Enhances all flavors and balances acidity and sweetness.
Black pepper (½ teaspoon): Adds just enough mild heat without overpowering the dish.
Paprika (½ teaspoon, optional): For a warm, smoky depth which complements the sweetness of mango.
Ripe mango (1, diced): Sweet and juicy, it’s the star of the mango salsa.
Red bell pepper (½, diced): Adds crunch and a pop of vibrant red color.
Red onion (¼, finely chopped): Delivers sharpness and crisp texture.
Jalapeño (1 small, minced, optional): Brings a touch of heat and zest.
Fresh cilantro (2 tablespoons, chopped): Provides herbaceous brightness and freshness.

How to Make Coconut Lime Fish with Mango Salsa

Step 1: Prepare the Mango Salsa

The mango salsa is the heart of this dish, bringing sweetness, tang, and spice in every bite. Start by combining the diced mango, red bell pepper, finely chopped red onion, jalapeño if you desire a little kick, cilantro, lime juice, and a pinch of salt in a bowl. Mix everything gently to marry the flavors, then pop it in the fridge so it chills and the tastes meld beautifully.

Step 2: Prepare the Fish

Pat your fish fillets dry with paper towels to help the seasoning stick. Then, rub each piece generously with coconut oil, followed by lime juice and zest for zesty zing. Sprinkle with salt, pepper, and if you like warming smoky notes, paprika. This simple rub enhances the natural flavor of the fish while adding that irresistible tropical vibe.

Step 3: Cook the Fish

You have fantastic options here—pan-searing, baking, or grilling—all delivering delicious results. For pan-searing, heat a skillet over medium-high, then cook the fish for about 3 to 4 minutes per side until it turns opaque and flakes easily. Baking is just as fuss-free; place the fish on a baking sheet, bake at 400°F for 10 to 12 minutes, and enjoy perfectly cooked fillets. Or fire up the grill to medium-high heat and cook the fish similarly to the pan method, gaining wonderful char and smoky flavor.

Step 4: Serve

Plate your fish fillets gently and crown them with a generous scoop of the mango salsa. For a finishing touch, sprinkle extra cilantro and add lime wedges on the side. The fresh, juicy salsa paired with coconut-kissed fish will leave your taste buds dancing with joy.

How to Serve Coconut Lime Fish with Mango Salsa

Garnishes

Go beyond simple presentation with extra fresh cilantro leaves and thin lime slices that boost aroma and add fresh bursts of citrus while eating. If you enjoy more layers of texture, toasted coconut flakes sprinkled on top add satisfying crunch and an extra coconutty punch.

Side Dishes

The best sides to accompany your Coconut Lime Fish with Mango Salsa complement both tropical and fresh flavor profiles. Think creamy coconut rice which mirrors the coconut oil in the fish, a crisp green salad tossed in a light vinaigrette, or even grilled vegetables for a smoky, charred contrast.

Creative Ways to Present

Looking to impress guests or simply treat yourself? Serve the fish on large banana leaves for a beachy vibe, or lay the fillets on toasted tortillas and top with salsa for vibrant fish tacos. Pops of color from the mango salsa make this dish instantly Instagram-worthy and irresistibly inviting.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, keep the fish and mango salsa separate to preserve their textures. Store the fish in an airtight container in the fridge for up to two days, and the salsa will last about the same, though fresh mango is best enjoyed sooner.

Freezing

Fish can be frozen if needed, but for best texture and flavor, freeze before cooking. Wrap portions tightly in plastic wrap and foil, then place in a freezer bag for up to three months. Mango salsa does not freeze well due to its fresh fruit and vegetable base, so prepare fresh next time.

Reheating

Reheat cooked fish gently in the oven at a low temperature to avoid drying it out, or use a skillet with a splash of oil on medium-low heat. Avoid microwaving if possible as it can make the fish rubbery. Serve the salsa fresh and chilled alongside the reheated fish to maintain its bright flavor.

FAQs

Can I use other types of fish for this recipe?

Absolutely! While tilapia, cod, and snapper are great choices, feel free to use halibut, mahi-mahi, or any firm white fish that flakes easily and absorbs flavors well.

What can I substitute if I don’t have coconut oil?

If coconut oil isn’t available, olive oil is the best substitute. It won’t add the coconut flavor but will provide a healthy cooking fat with a lighter taste that still complements the dish.

How spicy is the mango salsa?

The heat level depends on whether you include jalapeño. Without jalapeño, the salsa is sweet and tangy with a gentle bite from the red onion. Adding jalapeño gives it an optional mild to medium kick.

Can I prepare the salsa in advance?

Yes! The mango salsa can be made a few hours ahead and stored in the fridge. This actually helps the flavors meld. Just avoid making it too far in advance so the mango stays fresh and firm.

Is this recipe gluten-free?

It sure is! All ingredients are naturally gluten-free, making Coconut Lime Fish with Mango Salsa a wonderful dish for anyone avoiding gluten.

Final Thoughts

This Coconut Lime Fish with Mango Salsa recipe brings together tropical flavors and fresh ingredients in a way that feels both special and surprisingly easy. Whether you’re cooking for a cozy dinner or impressing friends, it’s a vibrant dish that’s sure to become one of your favorites. So grab these simple ingredients and treat yourself to a burst of sunshine on your plate—you won’t regret it!