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Coconut Lime Fish with Mango Salsa Recipe

Coconut Lime Fish with Mango Salsa Recipe
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★★★★★

4.8 from 14 reviews

This vibrant Coconut Lime Fish with Mango Salsa is a refreshing and flavorful dish perfect for a light and healthy meal. Tender white fish fillets are infused with zesty lime and subtly enhanced with creamy coconut oil, then paired with a bright, sweet, and slightly spicy mango salsa that brings together tropical flavors in every bite.

Ingredients

Scale

For the Fish:

  • 4 white fish fillets (such as tilapia, cod, or snapper)
  • 2 tablespoons coconut oil or olive oil
  • 1 tablespoon lime juice
  • Zest of 1 lime
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika (optional)

For the Mango Salsa:

  • 1 ripe mango, diced
  • ½ red bell pepper, diced
  • ¼ red onion, finely chopped
  • 1 small jalapeño, minced (optional, for heat)
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon lime juice
  • Salt, to taste

Instructions

  1. Prepare the Mango Salsa: In a mixing bowl, combine the diced mango, red bell pepper, finely chopped red onion, minced jalapeño (if using), chopped cilantro, lime juice, and a pinch of salt. Stir well to blend the flavors together. Cover and refrigerate the salsa until ready to serve, allowing the flavors to meld.
  2. Prepare the Fish: Pat the fish fillets dry with paper towels to remove excess moisture which helps in better searing. Rub each fillet evenly with coconut oil or olive oil, followed by lime juice, lime zest, salt, black pepper, and optional paprika for a mild smoky flavor.
  3. Cook the Fish: Choose your preferred cooking method:
    • Pan-Seared Method: Heat a skillet over medium-high heat. Place the fish fillets in the hot pan and cook for 3–4 minutes per side, or until the fish turns opaque and flakes easily with a fork.
    • Oven Method: Preheat your oven to 400°F (200°C). Lay the seasoned fish fillets on a baking sheet lined with parchment paper or foil. Bake for 10–12 minutes, or until fully cooked through and flaky.
    • Grill Method: Preheat a grill to medium-high heat and lightly oil the grates. Grill the fish fillets for 3–4 minutes on each side until nicely charred and flaky.
  4. Serve: Carefully plate the cooked fish fillets and generously top each with the chilled mango salsa. Garnish with extra fresh cilantro and lime wedges for added brightness. For a complete meal, consider serving this dish alongside coconut rice or a crisp green salad.

Notes

  • Use fresh lime juice for the best flavor impact in both the fish marinade and salsa.
  • You can swap coconut oil with olive oil if you prefer a milder coconut taste or need a dairy-free option.
  • Adjust the jalapeño quantity or omit it altogether depending on your heat preference.
  • Leftover mango salsa can be stored in an airtight container in the fridge for up to 2 days.
  • Tilapia, cod, or snapper are recommended fish options, but any firm white fish can work well.
  • If grilling, ensure the grill grates are clean and oiled to prevent sticking.
  • Serving with coconut rice accentuates the tropical flavors of this dish beautifully.

Nutrition

Keywords: Coconut lime fish, mango salsa, healthy fish recipe, tropical seafood, gluten free, dairy free, easy dinner, summer recipe, quick fish meal

Find it online: https://maicook.com/coconut-lime-fish-with-mango-salsa-recipe-3/