Dinner

Coconut Lime Fish with Rice Recipe

ByLila Prescott March 6, 2026March 6, 2026

Introduction

This Coconut Lime Fish with Rice is a vibrant, flavorful dish perfect for a quick weeknight dinner or a special occasion. The creamy coconut and zesty lime sauce pairs beautifully with tender white fish and fragrant jasmine rice. Simple to make and sure to impress, it’s a wonderful way to bring tropical flavors to your table.

The dish shows two grilled white fish fillets with a light charred texture on top, placed on a thick bed of white rice. Bright green parsley leaves are scattered over the fish, adding a fresh look. On the side, there are three halved green limes, some showing seeds and pulp inside, resting directly on the plate. The food is presented on a white plate, and the surface underneath has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 white fish fillets (such as tilapia or cod)
1 cup coconut milk

2 tablespoons lime juice (freshly squeezed)
1 tablespoon lime zest

1 teaspoon garlic powder
1 teaspoon salt

1 teaspoon black pepper
1 cup jasmine rice
2 cups water

1 tablespoon olive oil
Fresh cilantro, for garnish
Lime wedges, for serving

Instructions

Step 1: In a medium saucepan, combine jasmine rice and water. Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender.
Step 2: In a bowl, whisk together coconut milk, lime juice, lime zest, garlic powder, salt, and black pepper. Set the sauce aside while cooking the fish.
Step 3: Heat olive oil in a large skillet over medium heat. Once hot, add the fish fillets and cook for 4-5 minutes on each side, until the fish is cooked through and flakes easily with a fork.

Step 4: Pour the coconut lime sauce over the cooked fish in the skillet. Reduce heat to low and let it simmer for 3-5 minutes to allow the flavors to meld.
Step 5: Fluff the cooked rice with a fork and divide it among plates. Top each serving with the coconut lime fish and sauce. Garnish with fresh cilantro and lime wedges, then serve immediately.

Tips & Variations

For a spicier kick, add a pinch of red pepper flakes or sliced fresh chili to the coconut lime sauce.

If you prefer firmer fish, try using snapper or halibut instead of tilapia or cod.
Make the sauce ahead and refrigerate to save time; gently warm it before adding to the fish.
Serve with steamed vegetables or a side salad to round out the meal.

Storage

Store leftover fish and rice separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave to prevent the fish from drying out. The sauce may thicken when refrigerated; stir in a splash of water or coconut milk when reheating to loosen it.

How to Serve

The image shows two pieces of grilled fish on top of a white bed of rice on a white plate. The fish has a golden-brown crust with visible grill marks and is sprinkled with chopped green herbs. On the side, there are three cut lime halves, two of which show their fleshy green interior while one is slightly out of focus. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned coconut milk for this recipe?

Yes, canned coconut milk works well and will give the dish its creamy texture and rich flavor. Just be sure to shake or stir the can before measuring to mix the solids and liquids.

What can I substitute for jasmine rice?

You can use basmati rice or long-grain white rice as alternatives. For a healthier option, try brown rice, but keep in mind it will require longer cooking time and more water.