This Coconut Lime Fish with Mango Salsa is a light, tropical-inspired dish that combines the creamy richness of coconut milk, the zesty freshness of lime, and the natural sweetness of ripe mango. Perfect for a weeknight dinner or a special occasion, it delivers bright, refreshing flavors in every bite.
Why You’ll Love This Recipe
You’ll love how quick and simple this recipe is while still feeling gourmet. The tender, flaky fish absorbs the coconut and lime sauce beautifully, creating a silky texture with every forkful. The mango salsa adds a vibrant, fruity contrast that makes the dish both colorful and satisfying. It’s naturally dairy-free and can easily be made gluten-free, making it perfect for a variety of diets.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Fish:
1 lb (450 g) white fish fillets (such as cod, tilapia, or snapper)
1/2 cup coconut milk
2 tbsp lime juice
1 clove garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil or coconut oil
For the Mango Salsa:
1 ripe mango, diced
1/4 red bell pepper, diced
1/4 red onion, finely chopped
1 small jalapeño, minced (optional, for heat)
2 tbsp fresh cilantro, chopped
1 tbsp lime juice
Pinch of salt
Directions
Prepare the Mango Salsa:
In a medium bowl, combine the diced mango, red bell pepper, red onion, jalapeño (if using), cilantro, lime juice, and a pinch of salt. Toss well to mix all the flavors. Set aside to rest while you cook the fish.
Cook the Fish:
Heat olive oil or coconut oil in a large skillet over medium heat.
In a small bowl, whisk together coconut milk, lime juice, garlic, salt, and black pepper.
Pat the fish fillets dry and lightly season them with salt and pepper.
Pour a small amount of the coconut-lime mixture over the fish.
Place the fish in the skillet and cook for about 3–4 minutes per side, or until it flakes easily with a fork. Spoon more of the sauce over the fish as it cooks to keep it moist and flavorful.
Serve:
Plate each fish fillet and top generously with the fresh mango salsa.
Serve immediately with steamed rice, quinoa, or a crisp salad for a balanced meal.
Spicy Twist: Add extra jalapeño or a pinch of chili flakes to the sauce for heat.
Creamier Sauce: Stir in an extra tablespoon of coconut milk for a richer flavor.
Grilled Option: Instead of pan-frying, grill the fish for a smoky note.
Tropical Salsa: Add pineapple or avocado to the mango salsa for extra sweetness or creaminess.
Vegetarian Alternative: Replace the fish with tofu or tempeh for a plant-based version.
Storage/Reheating
Store leftover fish and salsa separately in airtight containers in the refrigerator.
Fish: Up to 2 days. Reheat gently in a skillet over low heat until warm. Avoid microwaving for too long to prevent dryness.
Mango Salsa: Best enjoyed fresh but can be stored for up to 1 day. Do not reheat.
FAQs
How can I tell when the fish is fully cooked?
The fish should be opaque and flake easily with a fork when done.
Can I use frozen fish fillets?
Yes, just make sure to thaw them completely and pat them dry before cooking.
What kind of coconut milk should I use?
Use full-fat canned coconut milk for the creamiest flavor and texture.
Can I make the mango salsa ahead of time?
Yes, you can prepare it up to 4 hours ahead. Keep it refrigerated until serving.
What sides go well with this dish?
Steamed jasmine rice, coconut rice, or a fresh green salad complement this dish beautifully.
Can I bake the fish instead of pan-frying?
Yes, bake at 375°F (190°C) for about 12–15 minutes, depending on thickness.
How do I keep the fish from sticking to the pan?
Make sure the pan and oil are fully heated before adding the fish.
Can I substitute lime juice with lemon juice?
Yes, but lime gives a more tropical, authentic flavor to the dish.
What type of fish works best for this recipe?
Mild white fish like cod, tilapia, halibut, or snapper works best.
Is this dish spicy?
It’s mildly spiced by default, but you can adjust the heat by adding or omitting jalapeño.
Conclusion
Coconut Lime Fish with Mango Salsa is a delightful combination of creamy, zesty, and fruity flavors that bring the taste of the tropics right to your table. With simple ingredients and a quick cooking time, this dish is perfect for both weeknight dinners and special occasions. Serve it fresh, vibrant, and full of flavor—it’s guaranteed to impress.
Coconut Lime Fish with Mango Salsa is a tropical-inspired dish featuring tender white fish fillets in a creamy coconut lime sauce, topped with a vibrant mango salsa. It’s a light, flavorful meal perfect for weeknights or special occasions.
Author:Sophia
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:4 servings
Category:Main Course
Method:Stovetop
Cuisine:Caribbean
Diet:Low Lactose
Ingredients
1 lb (450 g) white fish fillets (cod, tilapia, or snapper)
1/2 cup coconut milk
2 tbsp lime juice
1 clove garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil or coconut oil
1 ripe mango, diced
1/4 red bell pepper, diced
1/4 red onion, finely chopped
1 small jalapeño, minced (optional)
2 tbsp fresh cilantro, chopped
1 tbsp lime juice
Pinch of salt
Instructions
In a medium bowl, combine mango, red bell pepper, red onion, jalapeño, cilantro, 1 tbsp lime juice, and a pinch of salt. Mix well and set aside.
In a small bowl, whisk together coconut milk, 2 tbsp lime juice, minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper.
Pat fish fillets dry and lightly season with salt and pepper. Pour a small amount of the coconut-lime sauce over them.
Heat oil in a large skillet over medium heat. Add fish and cook for 3–4 minutes per side, spooning more sauce over the fish as it cooks, until it flakes easily with a fork.
Plate the cooked fish and top generously with the mango salsa. Serve immediately with rice, quinoa, or salad.
Notes
Use full-fat canned coconut milk for best flavor and creaminess.
Make salsa up to 4 hours ahead and keep chilled.
Fish can be grilled or baked if preferred.
For a vegetarian option, substitute fish with tofu or tempeh.
