Coconut Lime Fish with Mango Salsa Recipe

If you are craving a dish that bursts with vibrant flavors and tropical sunshine, then this Coconut Lime Fish with Mango Salsa is an absolute must-try. Imagine tender, flaky white fish soaked in zesty lime and creamy coconut milk, perfectly balanced by a sweet, tangy mango salsa that adds crunch and color. It’s a dish that feels fresh and light yet deeply satisfying, and it brings a little vacation right to your dinner plate. Whether you’re cooking for family or guests, this recipe will quickly become a beloved favorite.

this Recipe

Ingredients You’ll Need

The magic of Coconut Lime Fish with Mango Salsa lies in its simplicity and the freshness of its ingredients. Each item plays a vital role—coconut milk adds creaminess, lime injects brightness, and the mango salsa provides a crisp sweetness to complement the savory fish. Let’s break down what you’ll need:

• White fish fillets: Choose cod, tilapia, or snapper for a mild flavor and flaky texture that soaks up the marinade beautifully.
• Olive oil: Adds healthy fats and helps the fish develop a lovely, light crust when baked.
• Salt and black pepper: Simple seasonings to enhance the natural flavors of the fish and salsa.
• Paprika: Brings a subtle smoky warmth and a hint of color to the fish.
• Lime zest and juice: Adds a fresh, zesty brightness that ties the coconut and mango perfectly.
• Coconut milk: Creamy and slightly sweet, it creates a luscious marinade that keeps the fish moist.
• Mango: The star of the salsa, a ripe mango gives sweetness and juiciness in every bite.
• Red bell pepper: Adds crunch and a pop of color to the salsa.
• Red onion: Provides a mild sharpness and depth in the salsa.
• Jalapeño: Just a touch of heat to balance the sweetness and creaminess.
• Cilantro: Fresh, herbaceous notes that lift the entire dish.

How to Make Coconut Lime Fish with Mango Salsa

Step 1: Prepare the Mango Salsa

Start by mixing your mango salsa—it’s actually one of the most exciting parts. In a medium bowl, combine diced mango, red bell pepper, finely chopped red onion, and seeded jalapeño. Squeeze in fresh lime juice and sprinkle with chopped cilantro. Season it lightly with salt and pepper, then give it a good toss to blend all the vibrant flavors. Pop it in the fridge to let those tastes meld while you focus on the fish.

Step 2: Marinate and Season the Fish

Preheat your oven to 375°F (190°C). Lay the fish fillets on a parchment-lined baking sheet. Drizzle olive oil over each fillet, then sprinkle with salt, black pepper, and paprika. Next, grate the zest of one lime over the fish and pour the lime juice and coconut milk evenly on top—this marinade is what makes the fish incredibly moist and aromatic.

Step 3: Bake to Perfection

Slide the baking sheet into your preheated oven and bake the fish for 12 to 15 minutes. You’ll know it’s done when the fish flakes easily with a fork and looks opaque throughout. The coconut milk will have subtly infused the fish with a tender creaminess, and the lime’s freshness will balance everything beautifully.

Step 4: Plate and Serve

Once the fish is cooked, plate it carefully and crown each fillet with a generous scoop of mango salsa. The combination of warm, creamy fish with cool, zesty salsa is what makes this dish so irresistible. It’s now ready to enjoy!

How to Serve Coconut Lime Fish with Mango Salsa

Garnishes

Add a few cilantro sprigs and extra lime wedges on the side to brighten the presentation. You can also sprinkle a little extra paprika on top for a dash of color and an aromatic hint that complements the fish.

Side Dishes

This dish pairs beautifully with fragrant coconut rice to keep the tropical theme flowing or a crisp green salad to add fresh, refreshing contrast. For something a little heartier, try serving with grilled vegetables or a light quinoa salad.

Creative Ways to Present

For a fun twist, present the fish and salsa in small, individual leaf bowls made from large lettuce leaves or butter lettuce—perfect for casual dinner parties. Alternatively, layering the fish over a bed of cauliflower rice with salsa spooned over creates a visually stunning and healthy plate.

Make Ahead and Storage

Storing Leftovers

If you have leftovers of Coconut Lime Fish with Mango Salsa, store the fish and salsa separately in airtight containers in the fridge. The salsa’s fresh ingredients stay crisp longer on their own, and the fish maintains its texture better this way.

Freezing

The fish can be frozen after cooking, but the salsa contains fresh ingredients that don’t freeze well. If freezing the fish, wrap it tightly and store for up to 2 months. Defrost gently overnight in the fridge for best results.

Reheating

Reheat the fish gently in a low-temperature oven to avoid drying it out—around 275°F (135°C) for 10 minutes works well. Serve cold or room temperature salsa fresh on the side to maintain that crisp, refreshing crunch.

FAQs

Can I use canned coconut milk for the fish marinade?

Absolutely! Use full-fat canned coconut milk for the creamiest texture and richest flavor. Just make sure to stir it well before measuring, as the cream often separates at the top.

What type of fish works best for this recipe?

White flaky fish such as cod, tilapia, or snapper are ideal because they absorb the marinade flavors beautifully and cook quickly. Avoid oily fish like salmon, which will overpower the delicate balance of this dish.

How spicy is the mango salsa with jalapeño?

The jalapeño adds only a mild heat that complements the sweetness of the mango. If you’re sensitive to spice, simply reduce or omit the jalapeño to keep the salsa mild and fresh.

Can I prepare the mango salsa ahead of time?

Yes, in fact, making the salsa a few hours ahead allows the flavors to mingle and develop. Just keep it refrigerated and add any fresh herbs like cilantro just before serving for maximum freshness.

Is this recipe suitable for gluten-free diets?

Definitely! None of the ingredients contain gluten naturally. Just ensure any packaged ingredients like paprika or coconut milk don’t have cross-contamination warnings if you have severe sensitivities.

Final Thoughts

There is something truly joyful about the combination of creamy coconut, tangy lime, and sweet mango that makes Coconut Lime Fish with Mango Salsa a standout meal. It’s fresh, bright, and packed with flavor in every bite. I can’t wait for you to try this recipe and discover how effortlessly it transports your taste buds to a tropical paradise. Happy cooking, my friend!