Description

This dish features tender, flaky white fish fillets pan-seared to a golden finish, then bathed in a creamy, aromatic coconut-lime sauce. It is served over a bed of fluffy white rice, offering a harmonious balance of bright citrus notes, subtle sweetness from the coconut, and savory depth. Fresh cilantro adds a vibrant herbal finish, complementing the rich flavors and delicate textures.

Ingredients

Scale

2 firm white fish fillets (such as cod, halibut, or mahi-mahi), about 6 oz each
1 tablespoon olive oil or coconut oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 cup uncooked jasmine or basmati rice
2 cups water
1 (13.5 oz) can full-fat coconut milk
2 tablespoons fresh lime juice
1 tablespoon lime zest
1 teaspoon grated fresh ginger (optional)
1/4 cup chopped fresh cilantro, plus more for garnish
Lime wedges, for serving

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Instructions

Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
Pat the fish fillets dry with paper towels. Season both sides with salt, black pepper, garlic powder, and onion powder.
Heat olive oil or coconut oil in a large non-stick skillet over medium-high heat. Once hot, carefully place the fish fillets in the skillet. Sear for 3-4 minutes per side, or until golden brown and cooked through, flaking easily with a fork. Remove fish from the skillet and set aside on a plate.
Reduce the heat to medium. Pour the coconut milk into the same skillet, scraping up any browned bits from the bottom. Stir in the fresh lime juice, lime zest, and grated ginger (if using). Bring the sauce to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until slightly thickened.
Return the cooked fish fillets to the skillet, spooning the coconut-lime sauce over them. Gently warm for 1-2 minutes.
Stir in the 1/4 cup chopped fresh cilantro.
Serve the fish immediately over the fluffy rice, garnished with additional fresh cilantro and lime wedges.

Notes

* Choose fresh, firm white fish for the best results. Thaw frozen fish completely and pat very dry before seasoning and searing.

* Adjust the amount of lime juice and zest to your preference for a brighter or milder citrus flavor.

* For a touch of heat, add a pinch of red pepper flakes to the coconut-lime sauce.

* Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to maintain fish texture.

Prep Time: 15 minutes
Cook Time: 30 minutes

Nutrition

Calories: 620
Fat: 25g
Carbohydrates: 60g
Protein: 45g