Coconut Lime Baked Fish Fillets

• 4 white fish fillets (like cod or tilapia)
• 1/2 cup shredded unsweetened coconut
• 1/4 cup lime juice (about 2 limes)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lime zest
• 1/4 cup chopped fresh cilantro
• Lime wedges for serving

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a small bowl, mix coconut, lime juice, olive oil, garlic powder, paprika, chili powder, salt, and pepper.
3. 3 Place fish fillets in a greased baking dish and spoon the coconut mixture evenly over each fillet.
4. 4 Sprinkle lime zest over the fillets.
5. 5 Bake for 20 minutes, or until fish is opaque and flakes easily with a fork.
6. 6 Garnish with cilantro and serve with lime wedges.

Equipment

• Baking dish
• Baking sheet

Variations

• Substitute cod with mahi-mahi for a slightly sweeter flavor.
• Add a sprinkle of red pepper flakes for a kick.

Substitutions

• Use almond flour instead of coconut for a nutty alternative.
• Substitute fresh cilantro with parsley if needed.

Pairings

• A crisp white wine like Sauvignon Blanc.
• A tropical fruit salad.

Nutrition

Tips

• For extra flavor, marinate the fish in half the coconut mixture for 30 minutes before baking.
• Check the fish at 15 minutes to prevent overcooking; thinner fillets may cook faster.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F.

Freezing: This dish does not freeze well due to the texture of the fish.

Serving Suggestions

• Serve with a fresh mango salsa.
• Pair with steamed jasmine rice and a side of sautéed spinach.

FAQ