Coconut Lime Fish with Garlic Butter a bright, tropical seafood dish featuring tender white fish fillets bathed in coconut-infused lime sauce and finished with rich garlic butter—simple yet restaurant-worthy.
Ingredients
4 white fish fillets (tilapia, cod, or snapper; about 6 oz each)
2 tablespoons coconut milk
Salt and pepper, to taste
2 tablespoons lime juice (freshly squeezed)
2 tablespoons olive oil
3 tablespoons unsalted butter
3 cloves garlic, minced
Zest of 1 lime
Optional garnish: chopped fresh cilantro
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
I start by patting the fish fillets dry, then seasoning both sides with salt, pepper, and lime zest.
In a skillet over medium heat, I warm the olive oil. I then sear the fish fillets, skin-side down if they have skin, for about 3 minutes per side until they’re golden and cooked through. Once done, I remove the fish from the pan and set them aside.
I reduce the heat to low in the same pan, add the butter, and let it melt gently. After that, I stir in the minced garlic and sauté it for about 30 seconds until fragrant.
Next, I add the coconut milk and lime juice, stirring to create a smooth, creamy sauce.
I return the fish to the pan and spoon the sauce over it, cooking for 1–2 more minutes to let the fillets absorb the flavor and get warmed through.
Once finished, I remove the pan from heat and garnish the dish with chopped cilantro, if desired.
Servings and Timing
Servings: 4
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Variations
Vegetarian Option: I can substitute the fish with a firm tofu or tempeh for a plant-based version.
Add Heat: For a spicy kick, I can incorporate red pepper flakes or a chopped fresh chili into the sauce.
Different Fish: I can easily swap the white fish fillets for another mild-flavored fish, such as halibut or mahi-mahi.
Coconut Milk Alternatives: If I prefer, I can use a lighter coconut milk or substitute it with a dairy-free cream alternative.
Storage/Reheating
Storage: If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. The fish will retain its flavor but might lose a bit of texture.
Reheating: To reheat, I can gently warm the fish in a skillet over low heat or in the microwave for 1–2 minutes, making sure to not overcook it.
FAQs
How do I know when the fish is fully cooked?
The fish is fully cooked when it flakes easily with a fork and reaches an internal temperature of 145°F. I make sure to cook it just until it’s opaque and tender.
Can I use frozen fish fillets?
Yes, I can use frozen fish fillets. If they’re frozen, I’ll need to thaw them before cooking. This ensures that the fillets cook evenly and absorb the flavors of the sauce.
What sides can I serve with this dish?
This Coconut Lime Fish pairs wonderfully with rice, roasted vegetables, or a light salad. I like serving it with coconut rice or a fresh mango salad for a tropical feast.
Can I make this recipe spicier?
Absolutely! If I want to spice things up, I can add chili flakes, diced jalapeños, or a dash of hot sauce to the sauce. It’ll give the dish a nice kick.
Can I make this dish ahead of time?
While this dish is best served fresh, I can prep the fish and sauce in advance. I recommend cooking the fish just before serving to ensure the best texture.
Conclusion
Coconut Lime Fish with Garlic Butter is a delightful, easy-to-make dish that’s full of vibrant tropical flavors. With its perfect balance of creamy coconut, zesty lime, and rich garlic butter, it’s sure to become a go-to recipe in my kitchen. Whether I’m making it for myself or hosting a small dinner party, this dish always impresses. It’s quick, simple, and absolutely delicious!
📖 Recipe:
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Coconut Lime Fish with Garlic Butter
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Low Fat
Description
A bright, tropical seafood dish featuring tender white fish fillets bathed in coconut-infused lime sauce and finished with rich garlic butter—simple yet restaurant-worthy.
Ingredients
4 white fish fillets (tilapia, cod, or snapper; about 6 oz each)
Salt and pepper, to taste
2 tablespoons coconut milk
2 tablespoons lime juice (freshly squeezed)
2 tablespoons olive oil
3 tablespoons unsalted butter
3 cloves garlic, minced
Zest of 1 lime
Optional garnish: chopped fresh cilantro
Instructions
- Pat the fish fillets dry, then season both sides with salt, pepper, and lime zest.
- In a skillet over medium heat, warm the olive oil and sear the fish fillets, skin-side down if they have skin, for about 3 minutes per side until golden and cooked through. Remove the fish and set aside.
- Reduce the heat to low in the same pan, add butter, and melt gently. Stir in the minced garlic and sauté for about 30 seconds until fragrant.
- Add the coconut milk and lime juice, stirring to create a smooth, creamy sauce.
- Return the fish to the pan and spoon the sauce over it, cooking for 1–2 more minutes to let the fillets absorb the flavor and warm through.
- Remove from heat and garnish with chopped cilantro, if desired.
Notes
For a vegetarian option, substitute the fish with firm tofu or tempeh.
For added heat, incorporate red pepper flakes or a chopped fresh chili into the sauce.
Different mild fish like halibut or mahi-mahi can be used instead of tilapia, cod, or snapper.
If you prefer, use a lighter coconut milk or a dairy-free cream alternative.
Leftovers can be stored in an airtight container in the fridge for up to 2 days.
To reheat, warm the fish gently over low heat or in the microwave for 1–2 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-fry
- Cuisine: Tropical
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 320
- Sugar: 2g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 60mg
