Ooooh yes, that sounds fresh, zesty, and straight-up perfect for warm weather. Want a recipe? Here’s a killer one for Coconut Lime Fish with Avocado Salsa:
🐟 Coconut Lime Fish with Avocado Salsa
🌿 Ingredients:
For the Fish:
- 4 white fish fillets (cod, halibut, tilapia, etc.)
- 1 cup coconut milk (full-fat)
- Zest + juice of 1 lime
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- Salt & pepper to taste
- 1 tbsp olive oil or coconut oil (for searing)
For the Avocado Salsa:
- 1 ripe avocado, diced
- 1/2 small red onion, finely chopped
- 1/2 jalapeño, finely chopped (optional, for heat)
- 1 small tomato or a handful of cherry tomatoes, diced
- Juice of 1 lime
- 2 tbsp chopped cilantro
- Salt to taste
👩🍳 Instructions:
- Marinate the Fish
In a bowl, combine coconut milk, lime zest + juice, garlic, ginger, salt, and pepper. Add the fish and let it marinate for 15–30 minutes in the fridge. - Make the Salsa
While the fish is marinating, gently toss all salsa ingredients together. Adjust salt and lime to taste. Chill in the fridge till ready to serve. - Cook the Fish
Heat oil in a non-stick skillet over medium-high. Remove fish from marinade and shake off excess. Sear fish 3–4 minutes per side (depending on thickness) until golden and cooked through. You can spoon a bit of the marinade into the pan while cooking to create a light glaze—but don’t overdo it. - Serve It Up
Plate the fish and top with generous spoonfuls of avocado salsa. Sprinkle a little extra cilantro and maybe a squeeze of lime for extra brightness.
🍚 Suggested Pairings:
- Coconut rice or jasmine rice
- Grilled plantains or sweet potatoes
- A crisp white wine (Sauvignon Blanc or Riesling, anyone?)
Want a spicy version? Or maybe you’d rather grill the fish? I can tweak the recipe however you like.