A light and refreshing tropical dish featuring tender, lime-marinatedfish paired with creamy avocado salsa—perfect for a healthy, flavorful meal.
Ingredients
For the Coconut Lime Fish:
4 fillets of white fish (such as cod, tilapia, or snapper)
Salt and freshly ground black pepper, to taste
Zest of 1 lime
Juice of 2 limes
½ cup of creamy coconutmilk
2 tablespoons of oliveoil
2 garlic cloves, finely minced
¼ teaspoon of red pepper flakes (optional, for a hint of spice)
Fresh cilantro, chopped, for garnish
For the Avocado Salsa:
1 large avocado, diced
½ cup of cherry tomatoes, quartered
¼ cup of red onion, finely diced
Juice of 1 lime
Salt and freshly ground blackpepper, to taste
A handful of fresh cilantro, chopped
Instructions
- Marinate the Fish:
In a shallow dish, mix together the lime zest, lime juice, coconut milk, olive oil, garlic, red pepper flakes, #salt, and pepper.
Add the fish fillets to the dish, ensuring they’re evenly coated. Cover and refrigerate for at least 15–20 minutes to infuse the flavors.
- Prepare the Avocado Salsa:
In a bowl, combine the diced avocado, cherry tomatoes, red onion, lime juice, salt, pepper, and cilantro.
Gently toss until everything is evenly mixed. Set the salsa aside to let the flavors meld.
- Cook the Fish:
Heat a large skillet over medium heat. Remove the fish fillets from the marinade, letting any excess drip off.
Place the fillets in the skillet and cook for 3–4 minutes on each side, or until the fish is opaque and easily flakes with a fork.
- Serve:
Transfer the fish to serving plates and top each fillet with a generous spoonful of avocado salsa.
Garnish with fresh cilantro and lime wedges for extra zest, if desired.