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Coconut Lime Fish with Mango Salsa Recipe

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

4.9 from 26 reviews

A refreshing and flavorful Coconut Lime Fish served with a vibrant Mango Salsa. This easy-to-make dish features tender white fish fillets cooked in a creamy coconut-lime sauce, paired perfectly with a sweet and spicy mango salsa. Ideal for a light, tropical-inspired dinner that’s both healthy and satisfying.

Ingredients

Scale

For the Fish

  • 1 lb (450g) firm white fish fillets (cod, mahi-mahi, or tilapia)
  • 2 tablespoons coconut oil or vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Zest and juice of 1 lime
  • 1/2 cup coconut milk
  • 1 clove garlic, minced

For the Mango Salsa

  • 1 ripe mango, peeled and diced
  • 1/4 red onion, finely chopped
  • 1/2 red bell pepper, diced
  • 1 small jalapeño, seeded and minced (optional)
  • 2 tablespoons fresh cilantro, chopped
  • Juice of 1 lime
  • Salt, to taste

Instructions

  1. Prepare the Mango Salsa: In a bowl, combine the diced mango, finely chopped red onion, diced red bell pepper, minced jalapeño (if using), and chopped cilantro. Add the juice of one lime and a pinch of salt. Mix gently to combine and refrigerate until ready to serve to allow the flavors to meld.
  2. Cook the Fish: Pat the fish fillets dry with paper towels. Season both sides evenly with salt, black pepper, and lime zest. Heat the coconut oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Place the fish fillets in the skillet and cook for 3 to 4 minutes on each side, depending on their thickness, until the fish is opaque and flakes easily with a fork. During the last minute of cooking, pour the coconut milk and lime juice over the fillets, spooning the sauce over them to coat.
  3. Serve: Carefully plate the cooked fish and generously spoon the mango salsa on top. This dish pairs beautifully with steamed rice, quinoa, or a light green salad for a complete meal.

Notes

  • Use firm white fish fillets such as cod, mahi-mahi, or tilapia for best results.
  • Adjust the amount of jalapeño in the salsa depending on your heat preference or omit it altogether for a milder flavor.
  • If coconut milk is not available, full-fat coconut cream or a dairy-free alternative can be substituted.
  • Serve immediately after cooking to enjoy the freshest flavors and texture.
  • Leftover mango salsa can be stored in an airtight container in the refrigerator for up to 2 days.

Nutrition

Keywords: coconut lime fish, mango salsa, easy seafood recipe, healthy fish recipe, tropical seafood dish, quick dinner, gluten free seafood

Find it online: https://maicook.com/coconut-lime-fish-with-mango-salsa-recipe-6/