Coconut Lime Fish with Avocado Salsa

For the Fish:

• 4 x 6 oz firm white fish fillets (snapper, cod, halibut, or mahi-mahi or use shrimp or scallops)

• 2 tbsp olive oil

• Sea salt & freshly ground black pepper

For the Coconut Lime & Avocado Salsa:

• 1 lime, segmented (plus lime wedges for serving)

• ¼ c fresh coconut, coarsely grated

• 1 small red chili, finely chopped

• 1 avocado, diced

• 5cm piece ginger, cut into matchsticks

• 1 cup fresh coriander leaves

• 1 tbsp fish sauce

• 1 tsp sugar

For Serving:

• Steamed white rice, quinoa, or cauliflower rice

Step 1: Prepare the Coconut Lime & Avocado Salsa

1. Segment the lime by cutting off the skin and white pith, then cut each segment away from the membrane.

2. Combine the lime segments, coconut, chili, avocado, ginger, coriander, fish sauce, and sugar in a mixing bowl.

3. Stir gently and let the salsa sit for 10 minutes to allow the flavors to blend.

Step 2: Cook the Fish

1. Heat 2 tbsp olive oil in a large non-stick pan over medium-high heat.

2. Pat the fish dry with paper towels, season with salt and black pepper, and slash the skin a few times to prevent curling.

3. Place the fish skin-side down in the hot pan and sear for 2-3 minutes until the skin is crispy and golden.

4. Flip and cook for another 1-2 minutes, or until the fish flakes easily.

Step 3: Assemble & Serve

1. Divide steamed rice among plates and top with the crispy fish fillets.

2. Spoon the coconut lime avocado salsa generously over the fish.

3. Garnish with extra lime wedges and serve immediately.

Prep Time: 10 min   Cook Time: 15 min

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