Name: Tropical Coconut Lime Fish with Creamy Avocado Salsa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tropical / Fusion
Ingredients: 4 white fish fillets (e.g., cod, tilapia, mahi-mahi); 1 Tbsp olive oil; ½ cup coconut milk; 1 Tbsp lime juice; 1 tsp chili powder; Salt and pepper to taste; 1 avocado, diced; ½ red onion, finely chopped; 1 small tomato, chopped; 1 Tbsp fresh cilantro, chopped; 1 Tbsp lime juice

Why You’ll Love This Recipe

I enjoy this dish for its bright, fresh flavors and simplicity. The coconut milk and lime juice make the fish incredibly tender, while the avocado salsa adds creaminess and a pop of color. It’s perfect for warm days or when I want a light meal with a gourmet touch.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 fish fillets (cod, tilapia, or other white fish)
1 tbsp olive oil
½ cup coconut milk
1 tbsp lime juice
1 tsp chili powder
Salt and pepper to taste

Avocado Salsa:

1 avocado, diced
½ red onion, finely chopped
1 small tomato, chopped
1 tbsp cilantro, chopped
1 tbsp lime juice

directions

I start by preheating the oven to 375°F (190°C). I line a baking sheet with parchment paper and place the fish fillets on top.

In a small bowl, I whisk together the coconut milk, lime juice, chili powder, salt, and pepper. I pour the mixture evenly over the fish fillets.

I bake the fish for 15 to 20 minutes, or until it’s fully cooked and flakes easily with a fork.

While the fish bakes, I prepare the avocado salsa. I combine the diced avocado, chopped red onion, tomato, cilantro, and lime juice in a bowl and toss gently to mix.

Once the fish is ready, I plate it and top each fillet with a generous spoonful of the avocado salsa.

I serve it immediately while everything is fresh and vibrant.

Servings and timing

This recipe serves 4.

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories: approximately 310 kcal per serving

Variations

I sometimes add sliced jalapeños or a dash of hot sauce for extra heat. Swapping the tomato for mango or pineapple gives the salsa a sweeter note. For a heartier version, I serve it over rice or quinoa.

storage/reheating

I store leftover fish and salsa separately in airtight containers in the fridge for up to 2 days. To reheat the fish, I warm it gently in the oven or a skillet. The salsa is best enjoyed fresh but can be stored for a day if needed.

FAQs

Can I use frozen fish?

Yes, I thaw it completely and pat it dry before using to avoid excess moisture in the dish.

What kind of fish works best?

I prefer cod or tilapia for their mild flavor and firm texture, but mahi-mahi or halibut also work well.

Is this dish dairy-free?

Yes, it’s naturally dairy-free thanks to the coconut milk and avocado.

Can I grill the fish instead?

Absolutely. I grill it over medium heat for about 4–5 minutes per side, brushing it with the coconut lime mixture.

What sides go well with this dish?

I like serving it with rice, grilled vegetables, or a light salad to keep the meal fresh and balanced.

Conclusion

This Tropical Coconut Lime Fish with Creamy Avocado Salsa is a flavor-packed, light dish I love to make when I want something healthy and delicious. It’s quick, easy, and brings a little island flair to my dinner table.