Ingredients
For the Fish:
4 white fish fillets (such as cod, tilapia, or snapper)
1 tablespoon olive oil or coconut oil
Salt and pepper, to taste
1 teaspoon ground paprika (optional)
1/2 teaspoon garlic powder
Zest of 1 lime
1 tablespoon fresh lime juice
For the Coconut Cream Sauce:
1 tablespoon coconut oil (or olive oil)
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 can (14 oz) coconut milk (full-fat or light)
1/4 cup coconut cream (for extra richness, optional)
1 tablespoon soy sauce or fish sauce
1 tablespoon lime juice
1 teaspoon honey or maple syrup (optional, for a hint of sweetness)
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
Lime wedges, for serving
Instructions
Prepare the Fish:
Pat the fish fillets dry with paper towels.
Season the fillets with salt, pepper, paprika (if using), garlic powder, lime zest, and fresh lime juice. Set aside to marinate for 10-15 minutes.
Cook the Fish:
In a large skillet, heat the olive oil (or coconut oil) over medium-high heat.
Add the fish fillets to the skillet and cook for 3-4 minutes per side, until golden brown and cooked through. The fish should flake easily with a fork.
Remove the fish from the skillet and set aside, covering with foil to keep warm.
Make the Coconut Cream Sauce:
In the same skillet, add 1 tablespoon of coconut oil (or olive oil) over medium heat.
Add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
Pour in the coconut milk and coconut cream (if using), stirring to combine. Bring the mixture to a simmer, then reduce the heat to low.
Stir in the soy sauce (or fish sauce), lime juice, and honey (if using). Let the sauce simmer for 4-5 minutes, allowing it to thicken slightly. Taste and adjust with salt and pepper as needed.
If the sauce is too thick, add a splash of water or chicken broth to reach your desired consistency.
Serve:
Place the cooked fish fillets on plates and spoon the coconut cream sauce over the top.
Garnish with fresh chopped cilantro and extra lime wedges on the side for added freshness.
Serve with rice, quinoa, or steamed vegetables for a complete meal.
Tips:
For Extra Heat: Add a chopped chili or a dash of red pepper flakes to the sauce for some spicy kick.
Vegetable Pairing: This dish pairs beautifully with sautéed spinach, steamed asparagus, or roasted sweet potatoes.
Make It Vegan: Replace the fish with tofu or tempeh for a plant-based version of this dish.
Coconut Lime Fish with Coconut Cream Sauce is a vibrant, tropical dish where the creamy, zesty sauce perfectly complements the tender, flaky fish. It’s a delightful combination of flavors that transports you to an island paradise!
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