Coconut Lime Fish with a Paw Paw and Raspberry Salsa
Transport your taste buds to a tropical paradise with this Coconut Lime Fish with a Paw Paw and Raspberry Salsa. This vibrant dish features tender white fish fillets baked in a creamy coconut milk and zesty lime marinade, creating a luscious, tangy flavor that melts in your mouth. The crowning glory is a refreshing paw paw (papaya) and raspberry salsa, bursting with sweet and spicy notes from fresh cilantro, red onion, and a touch of honey. Perfect for a quick weeknight dinner or an elegant weekend meal, this recipe is ready in just 35 minutes and pairs beautifully with jasmine rice or a crisp green salad. It's a light, nutrient-rich dish that will impress your family and guests with its irresistible fusion of tropical flavors!
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Recipe Information
Ingredients
- 4 pieces white fish fillets (e.g., cod, tilapia, or snapper)
- 1 cup coconut milk
- 3 tablespoons lime juice
- 1 teaspoon lime zest
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 cup paw paw (papaya), diced
- 1 cup fresh raspberries
- 1 small red onion, finely diced
- 2 tablespoons fresh cilantro, chopped
- 1 small serrano or jalapeño pepper, finely diced
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
In a small bowl, whisk together coconut milk, lime juice, lime zest, minced garlic, salt, and black pepper.
Place the fish fillets on the prepared baking sheet. Pour the coconut lime mixture over the fish, ensuring each fillet is well-coated.
Bake the fish in the preheated oven for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
While the fish is baking, prepare the paw paw and raspberry salsa. In a medium bowl, combine the diced paw paw, raspberries, red onion, chopped cilantro, serrano or jalapeño pepper, honey, and a pinch of salt. Gently toss to mix without crushing the fruit.
Taste the salsa and adjust the seasoning, adding more honey or salt as needed to balance the flavors.
Remove the fish from the oven and let it rest for a minute or two. Plate the baked fish and spoon the paw paw and raspberry salsa generously over the top.
Serve immediately with your choice of sides such as jasmine rice, steamed vegetables, or a fresh green salad.
Nutrition Facts
Calories |
239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.4 g | 7% | |
| Saturated Fat | 0.7 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 329 mg | 14% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 13.6 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 68 mg | 5% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 749 mg | 16% | |
*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.
