If you’re looking for a vibrant, tropical meal that sings with freshness and color, Coconut Lime Fish with Mango Salsa is the one to try. This easy dish brings together flaky white fish, creamy coconut, zesty lime and a punchy, sweet mango salsa for a sunny escape on your plate. It’s light, healthy, and guaranteed to have everyone asking for seconds.
Ingredients You’ll Need
What makes Coconut Lime Fish with Mango Salsa extra special is its use of everyday ingredients that combine to create layers of flavor and color. Each one plays a key role, whether it’s in building a silky sauce, giving a zippy finish, or adding a juicy crunch.
- White Fish Fillets: Choose tilapia, cod, or mahi-mahi for their mild flavor and tender texture, perfect for soaking up the coconut-lime sauce.
- Coconut Oil or Olive Oil: Coconut oil brings out extra tropical notes, but olive oil works beautifully if that’s what you have on hand.
- Coconut Milk: Adds luxurious creaminess to the sauce and gently balances the tartness of the lime.
- Lime Juice and Zest: Nothing compares to fresh lime — both the juice and zest make the flavors pop and cut through the richness.
- Salt and Black Pepper: Season generously for the best flavor on both fish and salsa.
- Ripe Mango: The juicy sweetness pairs perfectly with savory fish and tangy lime.
- Red Bell Pepper: Adds crunch and a little sweetness, plus that bright pop of color.
- Red Onion: Sharp and zippy, a little goes a long way to add bite to the salsa.
- Jalapeño: Just a touch for gentle heat — scrape out the seeds for a milder salsa, or leave them in if you love spice.
- Fresh Cilantro: Brings the salsa to life with freshness and herbal notes.
How to Make Coconut Lime Fish with Mango Salsa
Step 1: Make the Mango Salsa
Start with the salsa to let the flavors meld. In a medium bowl, combine your diced mango, red bell pepper, red onion, jalapeño, fresh cilantro, and lime juice. Finish with a pinch of salt, and give everything a gentle toss. Set it aside so the vibrant flavors can mingle together — the longer it sits, the brighter and juicier it’ll get.
Step 2: Prepare the Coconut Lime Sauce
In a separate small bowl, whisk together the coconut milk, lime juice, lime zest, salt, and pepper. This sauce is silky and full of tropical tang. It’s a dream for spooning over the fish. Give it a taste and adjust the salt if needed — this is your flavor base, so make it sing.
Step 3: Sear the Fish
Heat coconut oil (or olive oil) in a skillet over medium heat. While the pan is heating, season your fish fillets with salt and black pepper on both sides. Once the oil shimmers, lay the fillets down gently. Let them cook undisturbed for about 3–4 minutes on the first side until golden and they release easily from the pan. Flip and cook another 3–4 minutes, keeping an eye on their color and tenderness.
Step 4: Add the Coconut Lime Sauce
With the fish just about cooked through, pour the coconut lime mixture into the pan in the last minute of cooking. Use a spoon to baste the fillets with that luscious sauce. It’ll bubble and reduce slightly, finishing the fish with extra moisture and a glossy glaze.
Step 5: Plate and Top with Mango Salsa
Arrange the hot, saucy fish fillets on plates, then spoon over a generous load of mango salsa. The combination of fragrant sauce, flaky fish, and juicy salsa is unbeatable. Serve immediately for the freshest, most satisfying bite.
How to Serve Coconut Lime Fish with Mango Salsa
Garnishes
For a picture-perfect finish, top your Coconut Lime Fish with Mango Salsa with a few sprigs of extra cilantro and a sprinkle of fresh lime zest. A wedge of lime on the side lets everyone add extra zip to their taste.
Side Dishes
This dish is begging to be served with fluffy steamed rice, coconut rice, or a pile of quinoa to soak up the sauce. If you love your greens, a crisp salad or steamed green beans are bright and healthy sidekicks for the meal.
Creative Ways to Present
Try assembling Coconut Lime Fish with Mango Salsa in lettuce cups for a fun, hand-held appetizer or wrap it in warm tortillas for a fresh tropical taco. You can even flake the fish and layer everything over a grain bowl for a satisfying lunchtime upgrade.
Make Ahead and Storage
Storing Leftovers
If you have extra Coconut Lime Fish with Mango Salsa, let everything cool to room temperature before storing. Place the fish and salsa in separate airtight containers. The fish will keep well for up to 2 days, while the mango salsa is best enjoyed within a day for maximum freshness.
Freezing
While the mango salsa doesn’t freeze well due to its high water content, the cooked fish itself can be frozen. Wrap it tightly and store in a freezer-safe container for up to two months. Thaw overnight in the refrigerator before reheating.
Reheating
For best results, gently reheat the fish in a skillet over low heat with a splash of coconut milk to prevent drying out. Avoid microwaving, if possible, as it can toughen the fish and dull the bright citrus notes.
FAQs
Can I use frozen fish fillets for Coconut Lime Fish with Mango Salsa?
Yes, just be sure to thaw the fillets completely and pat them dry with paper towels to ensure even searing. Fresh or thawed fish both yield delicious results in this recipe.
Is there a substitute for coconut milk?
If you’re not a fan of coconut or simply don’t have any, try using regular whole milk or a dairy-free alternative such as almond milk, but keep in mind the coconut flavor is what makes Coconut Lime Fish with Mango Salsa shine.
Can I make the mango salsa ahead of time?
Absolutely! Prepare the mango salsa up to a few hours ahead and store it in the refrigerator. This gives the flavors extra time to develop and meld beautifully.
What type of mango is best?
Choose a ripe, fragrant mango that yields slightly when pressed. Varieties like Ataulfo or Kent are especially sweet and juicy, making them perfect for this salsa.
Can I use bottled lime juice instead of fresh?
Fresh lime juice delivers much brighter, more aromatic flavor in Coconut Lime Fish with Mango Salsa. If you must use bottled, use a high-quality variety and adjust the amount to taste.
Final Thoughts
With its sun-kissed flavors and colorful presentation, Coconut Lime Fish with Mango Salsa is a recipe you’ll want to return to again and again. Give it a try and see how a simple handful of ingredients can transform dinner into a mini-vacation on your plate!
