Here’s a complete and flavorful recipe for **Coconut Lime Fish with Avocado Salsa**—light, fresh, and perfect for a quick dinner.
—
## **Ingredients**
### For the Fish:
* 4 white fish fillets (like cod, tilapia, or mahi-mahi)
* 1/2 cup coconut milk
* 2 tbsp lime juice (fresh)
* 1 tsp lime zest
* 1 clove garlic, minced
* 1/2 tsp paprika
* 1/2 tsp salt
* 1/4 tsp black pepper
* 1 tbsp olive oil or coconut oil (for cooking)
### For the Avocado Salsa:
* 1 ripe avocado, diced
* 1 small tomato, diced
* 1/4 red onion, finely chopped
* 1/2 jalapeño, minced (optional, for heat)
* 2 tbsp fresh cilantro, chopped
* 1 tbsp lime juice
* Salt & pepper to taste
—
## **Instructions**
### **1. Marinate the Fish**
1. In a bowl, combine coconut milk, lime juice, lime zest, minced garlic, paprika, salt, and pepper.
2. Add the fish fillets and coat them well.
3. Let it marinate for **15–30 minutes** in the refrigerator.
### **2. Make the Avocado Salsa**
1. In a medium bowl, combine avocado, tomato, red onion, jalapeño (if using), cilantro, and lime juice.
2. Season with salt and pepper.
3. Gently mix and set aside.
### **3. Cook the Fish**
1. Heat olive or coconut oil in a non-stick skillet over medium heat.
2. Remove fish from the marinade (let excess drip off).
3. Cook fillets **3–5 minutes per side**, depending on thickness, until the fish is opaque and flakes easily with a fork.
### **4. Serve**
* Plate the fish and spoon the avocado salsa over the top.
* Optional: garnish with extra lime wedges and cilantro.
—
### **Serving Suggestions**
* Serve with steamed rice, quinoa, or cauliflower rice for a low-carb option.
* Roasted vegetables or a light salad make a great side.
—
If you want, I can also make a **one-pan version** where the fish cooks in a coconut-lime sauce while you prep the avocado salsa—super quick and less cleanup. Do you want me to do that?
