Coconut Barramundi with Sassy Mango Sauce
Elevate your seafood dinner game with this irresistible Coconut Barramundi with Sassy Mango Sauce! Featuring tender, flaky barramundi fillets marinated in creamy coconut milk, zesty lime, garlic, and ginger, this dish is a tropical explosion of flavor. The star of the show is a vibrant mango sauce—blended with hints of honey, red chili, and cilantro—that strikes the perfect balance of sweetness, heat, and tang. Topped with toasted shredded coconut for added texture, this skillet-cooked masterpiece is quick to prepare, requiring just 15 minutes of prep time and 20 minutes to cook. Serve it over jasmine rice or alongside sautéed vegetables for an easy, restaurant-quality meal that’s as stunning as it is delicious. Perfect for seafood lovers seeking unique, island-inspired recipes!
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Recipe Information
Ingredients
- 4 pieces barramundi fillets
- 1 cup unsweetened coconut milk
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 large mango, diced
- 1 small red chili, finely chopped
- 1 teaspoon honey
- 2 tablespoons olive oil
- 2 tablespoons fresh cilantro, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup shredded coconut, toasted
- 2 tablespoons water
Instructions
In a shallow bowl, mix together the coconut milk, lime juice, minced garlic, grated ginger, salt, and black pepper. Add the barramundi fillets and let them marinate for 10 minutes while you prep the sauce.
To make the mango sauce, combine the diced mango, red chili, honey, water, and a pinch of salt in a blender. Blend until smooth. Adjust consistency with a little more water if needed. Set aside.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Remove the barramundi fillets from the marinade and shake off any excess liquid.
Cook the barramundi fillets in the skillet for 3-4 minutes on each side or until the flesh flakes easily with a fork and is golden brown. Transfer the cooked fillets to a plate and cover to keep warm.
In the same skillet, heat the remaining tablespoon of olive oil. Pour in the prepared mango sauce and cook for 2 minutes, stirring constantly, to slightly thicken and enhance the flavor.
To serve, place a barramundi fillet on each plate. Spoon the warm mango sauce over the fish and garnish with toasted shredded coconut and chopped fresh cilantro.
Serve immediately with a side of steamed jasmine rice or sautéed vegetables for a complete meal. Enjoy!
Nutrition Facts
Calories |
1348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.6 g | 103% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 1403 mg | 61% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 47.5 g | ||
| Protein | 87.3 g | 175% | |
| Vitamin D | 40.0 mcg | 200% | |
| Calcium | 554 mg | 43% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 2333 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
