Description
A vibrant and flavorful Coconut Lime Fish with Creamy Avocado Salsa recipe, featuring lightly breaded white fish fillets pan-fried to golden perfection and served with a refreshing, zesty avocado salsa. Perfect for a quick, healthy weeknight dinner with tropical flair.
Ingredients
Scale
For the Coconut Lime Fish
- 4 white fish fillets (such as cod, tilapia, or snapper)
- 1 cup unsweetened shredded coconut
- 1/2 cup panko breadcrumbs
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper, to taste
- 1/2 cup flour (for dredging)
- 2 large eggs, beaten
- 2 tbsp lime juice
- 2 tbsp olive oil (for frying)
For the Avocado Salsa
- 2 ripe avocados, diced
- 1 small red onion, finely chopped
- 1 medium tomato, diced
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lime juice
- 1/4 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1 small jalapeño, seeded and finely chopped (optional, for extra heat)
Instructions
- Prepare the Fish: In a shallow bowl, combine the shredded coconut, panko breadcrumbs, garlic powder, paprika, salt, and pepper. Set this flavorful coating mixture aside for later use.
- Dredge the Fish: Place the flour in a separate shallow bowl. In another bowl, beat the eggs and stir in the lime juice. Coat each fish fillet first in the flour, then dip it into the egg mixture, and finally press it firmly into the coconut breadcrumb mixture, ensuring an even coating that will crisp up when cooked.
- Cook the Fish: Heat the olive oil in a large skillet over medium heat. Once the oil is hot, carefully add the coated fish fillets. Cook each side for 3-4 minutes, or until the fish turns golden brown and reaches an internal temperature of 145°F (63°C). Remove the cooked fish and place on a paper towel-lined plate to absorb excess oil.
- Make the Avocado Salsa: In a medium bowl, gently combine the diced avocados, finely chopped red onion, diced tomato, chopped cilantro, lime juice, salt, black pepper, and jalapeño if using. Mix carefully to keep the avocado chunks intact and maintain a fresh texture.
- Serve: Arrange the cooked fish fillets on plates and generously top with the fresh avocado salsa. Garnish with additional cilantro or lime wedges as desired for an extra burst of flavor.
Notes
- For a spicier kick, include the jalapeño in the avocado salsa or serve with hot sauce on the side.
- Use fresh lime juice for the best flavor and brightness in both the fish coating and salsa.
- If you prefer baking over frying, the fish can be baked at 400°F (200°C) for about 12-15 minutes, but this will alter the crispy texture slightly.
- This recipe works well with other firm white fish varieties like haddock or mahi-mahi.
- To keep the avocado from browning, prepare the salsa close to serving time and keep it chilled if not serving immediately.
