Description

This Coconut Lime Fish with Avocado Salsa recipe features tender white fish fillets coated in a crispy coconut-panko crust, pan-fried to golden perfection and topped with a fresh, zesty avocado salsa. The combination of coconut and lime adds a tropical flair that’s bright and refreshing, making it a quick and flavorful dish perfect for a light dinner or lunch.

Ingredients

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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)

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Instructions

Prepare the Fish: In a shallow bowl, combine the shredded coconut, panko breadcrumbs, garlic powder, paprika, salt, and pepper. Set this mixture aside to use for coating the fish.
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 by first dredging it in the flour, then dipping it into the egg mixture, and finally pressing it into the coconut breadcrumb mixture to ensure an even coating that sticks well.
Cook the Fish: Heat the olive oil in a large skillet over medium heat. Once hot, carefully add the coated fish fillets to the skillet. Cook each side for 3-4 minutes until the fish turns golden brown and is cooked through. Verify doneness by ensuring the internal temperature reaches 145°F (63°C). Remove the fish from the skillet and place on a paper towel-lined plate to remove excess oil.
Make the Avocado Salsa: In a medium-sized 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 avoid mashing the avocado, retaining a chunky salsa texture.
Serve: Arrange the cooked fish fillets on serving plates and spoon the fresh avocado salsa on top. Garnish with extra cilantro or lime wedges if desired, and serve immediately for best freshness and flavor.

Notes

You can use any firm white fish fillet such as cod, tilapia, or snapper for this recipe.
To add more heat, keep some jalapeño seeds in the salsa or add a dash of hot sauce.
Ensure your skillet is hot before adding fish to achieve a crispy crust and prevent sticking.
If you prefer, this recipe can be baked at 400°F (200°C) for 12-15 minutes as a healthier alternative to frying, but the crust will be less crispy.
For gluten-free option, substitute panko breadcrumbs and flour with gluten-free alternatives.