Coconut Lime Fish with Avocado Salsa Is the Light, Tropical Dinner You’ll Crave All Year Long
When I want a dinner that’s fresh, vibrant, and full of flavor without feeling heavy, Coconut Lime Fish with Avocado Salsa is my go-to. Tender white fish fillets are marinated in creamy coconut milk and lime, then pan-seared to flaky perfection. And that avocado salsa? It’s the perfect cool, creamy, citrusy topper that ties everything together with a burst of tropical goodness.
It’s light, satisfying, and comes together in about 30 minutes—making it just as ideal for busy weeknights as it is for laid-back summer dinners with a glass of wine on the patio.
Why You’ll Love This Dish
This isn’t just another fish recipe. It’s bright, flavorful, and feels like a little vacation on a plate. Here’s why I keep this in my rotation:
- Simple ingredients, bold flavors: Lime, coconut milk, garlic, and cilantro bring a balance of richness, acidity, and freshness.
- Quick-cooking protein: White fish is tender and cooks fast—no oven required.
- Fresh avocado salsa on top: Creamy avocado, juicy tomatoes, and red onion give the dish color, texture, and a zesty finish.
- Naturally gluten-free and healthy: It’s a great option if you’re eating clean but still want something exciting.
Serve it with rice, quinoa, or a pile of greens and you’ve got a complete, feel-good meal.
Ingredients You’ll Need
For the Coconut Lime Fish:
- 4 white fish fillets (cod, tilapia, or snapper all work well)
- Salt and black pepper, to taste
- Zest of 1 lime
- Juice of 2 limes
- ½ cup creamy coconut milk
- 2 tablespoons olive oil
- 2 garlic cloves, finely minced
- ¼ teaspoon red pepper flakes (optional, for a kick)
- Fresh cilantro, chopped, for garnish
For the Avocado Salsa:
- 1 large ripe avocado, diced
- ½ cup cherry tomatoes, quartered
- ¼ cup red onion, finely diced
- Juice of 1 lime
- Salt and black pepper, to taste
- Handful of fresh cilantro, chopped
How I Make This (Step-by-Step)
1. Marinate the Fish
In a shallow dish, I whisk together the lime zest, lime juice, coconut milk, olive oil, minced garlic, and red pepper flakes. I season the fish with a pinch of salt and pepper, then lay the fillets in the marinade, making sure they’re fully coated. I cover and let them sit in the fridge for 15–20 minutes—just enough time to infuse the flavor without breaking down the fish.
2. Make the Avocado Salsa
While the fish marinates, I prep the salsa. In a mixing bowl, I combine the diced avocado, cherry tomatoes, red onion, lime juice, salt, pepper, and chopped cilantro. I gently toss it all together until evenly mixed and then set it aside so the flavors can meld. (If I have time, I pop it in the fridge for 10–15 minutes.)
3. Cook the Fish
I heat a large skillet over medium heat. Once it’s hot, I remove the fillets from the marinade—letting the excess drip off—and place them in the skillet. I cook for 3–4 minutes per side, depending on thickness, until the fish is opaque and flakes easily with a fork. The outside gets lightly golden and the inside stays juicy and tender.
Pro tip: Don’t crowd the pan. If needed, cook the fish in batches to ensure a good sear.
4. Assemble and Serve
Once the fish is done, I transfer each fillet to a plate and top with a generous spoonful of avocado salsa. A little extra cilantro and a wedge of lime make for the perfect final touch.
How I Like to Serve It
This dish is flexible and works well with a variety of sides:
- With coconut rice or jasmine rice for a tropical vibe
- Over quinoa or couscous for a grain bowl-style plate
- With a side salad dressed with lime vinaigrette
- Alongside grilled corn, plantains, or roasted sweet potatoes for more flavor and texture
It also makes great fish tacos—just flake the fish, spoon it into tortillas, and top with salsa and a drizzle of lime crema.
Tips From My Kitchen
- Don’t marinate too long: 15–20 minutes is perfect. Too long in the acidic lime juice can make the fish mushy.
- Use ripe avocados: Soft but not mushy avocados will hold their shape and taste best in the salsa.
- Want it spicier? Add diced jalapeño to the salsa or more red pepper flakes to the marinade.
- Cooking for a crowd? Bake the fish on a sheet pan at 400°F (200°C) for 10–12 minutes instead of pan-searing.
FAQs From My Kitchen
Q: Can I use frozen fish fillets?
A: Yes! Just make sure they’re fully thawed and patted dry before marinating.
Q: How long will the salsa keep?
A: It’s best served fresh, but you can store leftovers in an airtight container for up to 1 day. Add a little extra lime juice to help prevent browning.
Q: Can I grill the fish?
A: Definitely. Use a grill pan or foil to prevent sticking, and cook over medium-high heat for 3–4 minutes per side.
Q: Is this dairy-free?
A: Yes! This recipe is naturally dairy-free thanks to the coconut milk, making it great for those with sensitivities.
Why You’ll Love This Dish Again and Again
Coconut Lime Fish with Avocado Salsa is light, flavorful, and loaded with refreshing textures and tropical notes. It’s elegant enough to serve guests and easy enough for a weeknight meal. Whether you’re cooking healthy, gluten-free, or just love bold, bright flavors—this recipe is one you’ll want to keep close.
So grab a lime, fire up the skillet, and let your kitchen feel like a tropical getaway—one bite at a time.
Coconut Lime Fish with Avocado Salsa
Ingredients
- 4 white fish fillets (such as tilapia or cod)
- 1 cup coconut milk
- Juice of 2 limes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 red onion, diced
- 1/4 cup cilantro, chopped
- Juice of 1 lime (for salsa)
- Salt and pepper to taste
Instructions
- In a bowl, whisk together coconut milk, lime juice, salt, and pepper.
- Add the fish fillets to the marinade and let sit for 15 minutes.
- In a medium bowl, combine diced avocado, cherry tomatoes, red onion, cilantro, lime juice, and season with salt and pepper to make the salsa.
- Heat olive oil in a skillet over medium-high heat.
- Remove fish from the marinade and cook in the skillet for about 4-5 minutes on each side, or until flaky and cooked through.
- Serve the fish topped with avocado salsa.
Nutrition Information
