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Coconut Lime Fish with Mango Salsa

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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

  1. 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.
  2. In a small bowl, whisk together coconut milk, 2 tbsp lime juice, minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper.
  3. Pat fish fillets dry and lightly season with salt and pepper. Pour a small amount of the coconut-lime sauce over them.
  4. 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.
  5. 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.
  • Add pineapple or avocado to salsa for variation.

Nutrition

Find it online: https://savorymomskitchen.com/coconut-lime-fish-with-mango-salsa/