Tropical Coconut Lime Fish with Creamy Avocado Salsa

Tropical Coconut Lime Fish with Creamy Avocado Salsa is a light, refreshing, and flavor-packed dish that brings a little island sunshine to my dinner table. Tender white fish is marinated in coconut milk, lime juice, and spices, then pan-seared or baked to perfection and topped with a creamy avocado salsa that’s full of color and zing. I love how vibrant and satisfying this meal is without being heavy.

Why You’ll Love This Recipe

I love this recipe because it blends sweet, tangy, and creamy flavors so effortlessly. The coconut lime marinade makes the fish incredibly tender and aromatic, while the avocado salsa adds richness, freshness, and just the right amount of heat. It’s a naturally gluten-free, dairy-free option that feels indulgent yet healthy—and it’s ready in under 30 minutes, which is always a win.

Ingredients

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

For the coconut lime fish:

• White fish fillets (like cod, mahi mahi, or tilapia)

• Coconut milk (full fat for best flavor)

• Fresh lime juice

• Lime zest

• Garlic, minced

• Ground cumin

• Paprika

• Salt and pepper

• Olive oil or coconut oil (for cooking)

For the creamy avocado salsa:

• Ripe avocado, diced

• Cherry tomatoes, halved

• Red onion, finely chopped

• Fresh cilantro, chopped

• Jalapeño, finely diced (optional)

• Lime juice

• Olive oil

• Salt and pepper

Directions

1. I combine coconut milk, lime juice, lime zest, garlic, cumin, paprika, salt, and pepper in a bowl or zip-top bag. I add the fish and let it marinate for 15–30 minutes.

2. While the fish marinates, I mix together the avocado, tomatoes, onion, cilantro, jalapeño, lime juice, olive oil, salt, and pepper in a bowl. I gently stir and refrigerate until ready to serve.

3. I heat oil in a skillet over medium heat. I remove the fish from the marinade and cook for 3–4 minutes per side, depending on thickness, until golden and flaky.

4. Alternatively, I bake the fish at 400°F for 12–15 minutes.

5. I plate the fish and top it generously with the avocado salsa. I serve immediately with rice, quinoa, or a light salad.

Servings and timing

This recipe makes 4 servings. It takes about 10 minutes to prep and 15 minutes to cook, so I have dinner ready in just 25 minutes.

Variations

• I sometimes grill the fish instead of pan-searing it for a smokier flavor.

• For extra tropical flair, I mix mango or pineapple into the salsa.

• I’ve added coconut flakes to the marinade or topping for more texture.

• When I want more heat, I increase the jalapeño or add hot sauce to the salsa.

• I’ve used salmon or shrimp instead of white fish with great results.

Storage/Reheating

I store any leftover fish in an airtight container in the fridge for up to 2 days. To reheat, I warm it gently in a skillet or oven—just until heated through to keep it moist. The avocado salsa is best fresh, but I keep it for 1 day in the fridge with plastic wrap pressed directly onto the surface to reduce browning.

FAQs

Can I use frozen fish?

Yes, I use thawed frozen fish often. I make sure to pat it dry before marinating to help the flavor stick and avoid excess moisture.

Can I make this ahead?

I prepare the salsa and marinade earlier in the day, then cook the fish fresh just before serving for the best texture.

What sides go best with this dish?

I love serving it with coconut rice, quinoa, or a crisp cucumber salad. It also works well in lettuce wraps or tacos.

Is this recipe spicy?

The base recipe is mild, but I can turn up the heat with more jalapeño or crushed red pepper in the salsa.

Can I bake the fish instead of pan-frying?

Yes, I bake it at 400°F for 12–15 minutes or until it flakes easily. It’s a hands-off option that still tastes great.

Conclusion

Tropical Coconut Lime Fish with Creamy Avocado Salsa is one of my go-to meals when I want something fresh, flavorful, and satisfying without a lot of effort. The coconut lime marinade makes the fish so tender, and that cool, creamy avocado salsa is the perfect finishing touch. Whether I’m craving a light dinner or hosting friends, this recipe always delivers a burst of sunshine on the plate.

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