Description
This Coconut Lime Fish with Rice recipe offers a flavorful and creamy dish featuring tender white fish fillets simmered in a zesty coconut lime sauce, served alongside fluffy jasmine rice. Perfect for a quick and satisfying meal, it combines tropical flavors with simple, fresh ingredients in just 5 easy steps.
Ingredients
Scale
Main 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
- Prepare the Rice: In a medium saucepan, combine jasmine rice and water. Bring to a boil over high heat, then reduce to low heat. Cover the saucepan and let the rice simmer for 15-20 minutes or until the water is fully absorbed and the rice is tender.
- Make the Sauce: While the rice cooks, whisk together coconut milk, freshly squeezed lime juice, lime zest, garlic powder, salt, and black pepper in a bowl. Set the mixture aside to allow the flavors to meld.
- Cook the Fish: Heat olive oil in a large skillet over medium heat. Once hot, carefully place the fish fillets into the skillet. Cook each side for about 4-5 minutes until the fish is cooked through, opaque, and flakes easily with a fork.
- Add the Sauce: Pour the prepared coconut lime sauce over the cooked fish in the skillet. Reduce the heat to low and let the fish simmer in the sauce for an additional 3-5 minutes, allowing the flavors to infuse and the sauce to slightly thicken.
- Serve: Fluff the cooked jasmine rice with a fork and divide it onto serving plates. Top the rice with the coconut lime fish and sauce. Garnish with fresh cilantro leaves and serve with lime wedges on the side for an extra burst of citrus flavor.
Notes
- Choose firm white fish like tilapia or cod for the best texture and flavor.
- Use freshly squeezed lime juice for the most vibrant citrus notes.
- Adjust the seasoning with salt and pepper according to your taste preference.
- For a spicier twist, consider adding a pinch of chili flakes to the sauce.
- Leftover fish and rice can be refrigerated for up to 2 days and reheated gently on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
Keywords: coconut lime fish, jasmine rice, white fish recipe, coconut milk sauce, easy fish dinner, Caribbean inspired, quick stovetop meal
