Description
This Coconut Lime Fish with Avocado Salsa is a fresh and vibrant dish that combines the tropical flavors of coconut and lime with tender fish, complemented by a zesty, creamy avocado salsa. It’s the perfect light and healthy meal for a weeknight dinner or a special occasion. The crispy coconut coating on the fish pairs perfectly with the smooth avocado salsa, making this dish a true crowd-pleaser.
Ingredients
Scale
For the Fish:
- 4 white fish fillets (such as cod, tilapia, or snapper)
- 1 cup unsweetened shredded coconut
- 1/2 cup panko breadcrumbs
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper, to taste
- 1/2 cup flour (for dredging)
- 2 large eggs, beaten
- 2 tbsp lime juice
- 2 tbsp olive oil (for frying)
For the Avocado Salsa:
- 2 ripe avocados, diced
- 1 small red onion, finely chopped
- 1 medium tomato, diced
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lime juice
- 1/4 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1 small jalapeño, seeded and finely chopped (optional, for extra heat)
Instructions
- Prepare the Fish: – In a shallow bowl, combine the shredded coconut, panko breadcrumbs, garlic powder, paprika, salt, and pepper. Set aside.
- Dredge the Fish: – Place the flour in a separate shallow bowl. In another bowl, beat the eggs and add the lime juice. Dredge each fish fillet first in the flour, then dip it into the egg mixture, and finally coat it with the coconut breadcrumb mixture, pressing down to ensure the coating sticks.
- Cook the Fish: – Heat the olive oil in a large skillet over medium heat. Once hot, add the fish fillets to the skillet and cook for 3-4 minutes per side, or until the fish is golden brown and cooked through (internal temperature should reach 145°F or 63°C). Remove the fish from the skillet and set aside on a paper towel-lined plate to drain any excess oil.
- Make the Avocado Salsa: – In a medium bowl, gently combine the diced avocados, red onion, tomato, cilantro, lime juice, salt, pepper, and jalapeño (if using). Mix well, being careful not to mash the avocados too much.
- Serve: – Plate the fish fillets and top with the fresh avocado salsa. Garnish with extra cilantro or lime wedges if desired.
Notes
- If you prefer a milder flavor, you can omit the jalapeño in the salsa.
- For extra crunch, you can bake the coated fish fillets at 375°F (190°C) for 12-15 minutes instead of frying.
- Serve with a side of rice or a green salad for a complete meal.
- You can use any white fish of your choice, such as mahi-mahi, halibut, or bass.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with salsa
- Calories: 350
- Sugar: 4g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 0g