Description
Flaky white fish simmered in a creamy, tangy coconut lime sauce. A quick and flavorful weeknight dinner!
Ingredients
Scale
- 1.5 lbs firm white fish fillets (cod, halibut, mahi-mahi), about 1 inch thick
- 1 (13.5 oz) can full-fat coconut milk
- 1/4 cup lime juice, freshly squeezed (from about 2–3 limes)
- 2 tablespoons fish sauce (or soy sauce for a milder flavor)
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 red chili, finely chopped (optional, for heat)
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 2 tablespoons coconut oil or olive oil
- 1 teaspoon brown sugar (or honey)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Cooked rice, for serving
- Lime wedges, for serving
Instructions
- Prepare the Coconut Lime Sauce: In a medium bowl, whisk together the coconut milk, lime juice, fish sauce (or soy sauce), grated ginger, minced garlic, and chopped red chili (if using).
- Add the brown sugar (or honey), salt, and pepper. Whisk until well combined and the sugar is dissolved. Taste and adjust the seasoning as needed. Stir in the chopped cilantro and set aside.
- Prepare the Fish: Pat the fish fillets dry with paper towels. Season generously with salt and pepper on both sides.
- Cook the Fish: Heat the coconut oil (or olive oil) in a large skillet over medium-high heat.
- Carefully place the fish fillets in the skillet, skin-side down if they have skin.
- Sear the fish for about 3-5 minutes per side, or until golden brown and cooked through. The cooking time will depend on the thickness of the fish. You’ll know it’s done when the fish flakes easily with a fork. Be careful not to overcook the fish, as it can become dry.
- Remove the fish from the skillet and set aside on a plate.
- Simmer the Sauce: Pour the coconut lime sauce into the same skillet.
- Bring the sauce to a simmer over medium heat. Let it simmer for about 5-7 minutes, or until it has slightly thickened. Stir occasionally.
- Taste the sauce again and adjust the seasoning if needed.
- Combine Fish and Sauce: Gently place the cooked fish fillets back into the skillet with the simmering sauce.
- Spoon the sauce over the fish, making sure each fillet is well coated.
- Let the fish simmer in the sauce for another 1-2 minutes, just to heat it through and allow the flavors to meld together.
- Serve: Serve the coconut lime fish immediately over cooked rice. Garnish with fresh cilantro and lime wedges.
Notes
- Fish Type: Use any firm white fish like cod, halibut, or mahi-mahi. Salmon or shrimp also work.
- Spice Level: Adjust the amount of red chili to your preference. Omit if you don’t like spice.
- Vegetables: Add bell peppers, onions, or mushrooms to the skillet with the sauce.
- Coconut Flakes: Toast unsweetened coconut flakes and sprinkle over the fish for added texture.
- Lemongrass: Add bruised lemongrass to the sauce for aroma. Remove before serving.
- Curry: Add red curry paste for a richer flavor.
- Creaminess: Stir in coconut cream for an extra creamy sauce.
- Serving Suggestions: Serve with quinoa, couscous, or mashed potatoes. Add steamed vegetables or a salad.
- Leftovers: Store in the refrigerator for up to 3 days. Reheat gently.
- Sauce too thin: Simmer longer or add a cornstarch slurry.
- Sauce too thick: Add water or coconut milk.
- Fish is overcooked: Cook until it flakes easily.
- Fish is undercooked: Cook until cooked through.
- Sauce is too spicy: Add sugar or coconut milk.
- Sauce is not spicy enough: Add more red chili or cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 20 minutes