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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 28 reviews

This Coconut Lime Fish with Mango Salsa is a vibrant and tropical dish perfect for a light and refreshing meal. Tender white fish fillets are baked in a creamy coconut lime sauce and topped with a zesty, sweet mango salsa, creating a perfect balance of flavors that is both healthy and satisfying.

Ingredients

Scale

For the Fish:

  • 4 white fish fillets (such as cod, tilapia, or mahi-mahi)
  • 1 can (14 oz / 400 ml) coconut milk
  • 2 tbsp lime juice (freshly squeezed)
  • 1 tsp lime zest
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Salt and black pepper to taste

For the Mango Salsa:

  • 1 ripe mango, diced
  • ½ red bell pepper, diced
  • ½ small red onion, finely chopped
  • 1 small jalapeño, seeded and minced (optional)
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp lime juice
  • Salt to taste

Instructions

  1. Prepare the Mango Salsa: In a medium bowl, combine the diced mango, red bell pepper, finely chopped red onion, minced jalapeño, and chopped cilantro. Add the lime juice and a pinch of salt, then mix well. Refrigerate the salsa until ready to serve to let the flavors meld.
  2. Cook the Coconut Lime Fish: Preheat your oven to 375°F (190°C). In a small bowl, whisk together the coconut milk, lime juice, lime zest, garlic powder, paprika, salt, and black pepper. Place the fish fillets in a baking dish and pour the coconut lime mixture evenly over them. Drizzle olive oil on top of the fillets for extra richness. Bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
  3. Serve: Carefully plate the baked fish fillets and spoon the fresh mango salsa on top or alongside. Garnish with extra cilantro sprigs or lime wedges if desired. Serve immediately to enjoy the vibrant tropical flavors.

Notes

  • Use fresh lime juice and zest for the best citrus flavor.
  • Choose firm white fish fillets suitable for baking to prevent them from falling apart.
  • The mango salsa can be made a few hours ahead to deepen the flavors.
  • Adjust jalapeño quantity or omit it based on your spice preference.
  • Serve with steamed rice or a light green salad for a complete meal.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Nutrition

Keywords: coconut lime fish, mango salsa, baked fish, tropical fish recipe, healthy seafood, easy fish dinner

Find it online: https://maicook.com/coconut-lime-fish-with-mango-salsa-recipe-5/