Coconut Lime Fish with Garlic Butter

This dish brings together the freshness of lime, the creaminess of coconut milk, and the richness of garlic butter in one flavorful recipe. Tender fish fillets simmer gently in a velvety sauce that tastes both bright and comforting. The tangy citrus keeps things lively while the garlic and butter deepen the flavor, giving it a balance that feels restaurant-worthy yet simple enough to make on a weeknight.

I find this recipe to be one of those meals that feels like an instant mood-lifter. The coconut and lime combination reminds me of tropical flavors, while the garlic butter ties everything back to something hearty and homey. It works beautifully with almost any type of white fish, and the sauce practically begs to be spooned over rice, quinoa, or even roasted vegetables. What I love most is how it makes the kitchen smell warm, rich, and fresh all at once.

Why You’ll Love This Recipe

This coconut lime fish with garlic butter creates a meal that’s flavorful yet not heavy, simple yet elegant.

Creamy yet light: Coconut milk gives a silky sauce without making it too rich.

Zesty flavor: Fresh lime juice cuts through and keeps every bite lively.

Quick to make: You can have this dish on the table in about 30 minutes.

Versatile base: Works with cod, tilapia, snapper, or even salmon.

Balanced profile: Garlic butter adds depth while coconut keeps things smooth.

Dinner-party worthy: Looks elegant served in bowls with fresh herbs on top.

When I want an extra layer of flavor, I sometimes add a splash of fish sauce or soy sauce while the sauce is simmering. It deepens the savory element and rounds out the sweetness of the coconut. On days I crave more heat, I toss in thin slices of fresh chili or a pinch of red pepper flakes. These little adjustments make the recipe feel new each time I cook it.

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Ingredients

For the Fish and Sauce:

• 1 ½ pounds white fish fillets (such as cod, halibut, or tilapia)
  
• 2 tablespoons olive oil
  
• 3 tablespoons butter, divided
  
• 4 garlic cloves, finely minced
  
• 1 cup full-fat coconut milk
  
• Juice and zest of 2 limes
  
• 1 teaspoon ground coriander
  
• 1 teaspoon paprika
  
• ½ teaspoon ground cumin
  
• Salt and freshly cracked black pepper, to taste
  

Optional Add-ins:

• 1 tablespoon fish sauce or soy sauce for extra depth
  
• 1–2 fresh red chilies, sliced thin, for heat
  
• Fresh cilantro or parsley, chopped, for garnish
  
• Lime wedges for serving
  

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Step-by-Step Instructions

1. Prepare the Fish

Pat the fish fillets dry with paper towels. Lightly season both sides with salt, pepper, and a sprinkle of paprika. This step helps the fish form a light crust and makes it more flavorful once it meets the sauce.

2. Sear the Fillets

Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the fish fillets in batches, cooking them for 2–3 minutes per side until lightly golden but not fully cooked through. Transfer them to a plate. I like to leave just a faint golden edge, since the fish will finish cooking in the sauce.

3. Build the Garlic Butter Base

In the same skillet, reduce heat to medium and add the remaining 2 tablespoons of butter. Stir in the minced garlic and let it cook until fragrant, about 1 minute. Be careful not to let it brown too much, as that can make it bitter.

4. Make the Coconut Lime Sauce

Pour in the coconut milk and stir to blend it with the garlic butter. Add lime juice, lime zest, coriander, and cumin. Simmer for about 5 minutes until the sauce thickens slightly. Taste at this stage and adjust seasoning with salt, pepper, or an extra squeeze of lime if needed.

5. Return the Fish to the Pan

Gently place the seared fish fillets back into the skillet, spooning some of the sauce over the top. Simmer for another 5–6 minutes until the fish is cooked through and flakes easily with a fork. This step allows the flavors to soak into the fillets while keeping them tender.

6. Garnish and Serve

Once ready, sprinkle chopped cilantro or parsley on top. Serve immediately with lime wedges on the side. I love to spoon extra sauce over rice or roasted vegetables, since it’s too good to leave behind.

Tips & Variations

• Fish options: Cod, halibut, snapper, or even salmon all work well in this recipe.
  
• Make it spicy: Add red pepper flakes, fresh chili slices, or even a spoon of chili paste for heat.
  
• Thicker sauce: Let the sauce simmer a little longer before returning the fish to reduce further.
  
• Creamier flavor: A splash of heavy cream at the end makes the sauce extra rich.
  
• Herb twist: Try basil instead of cilantro for a slightly sweeter, aromatic touch.
  
• Meal prep tip: Make the sauce ahead and gently reheat before adding fresh fish.
  

A personal tip I love is to toast some shredded coconut until golden and sprinkle it over the finished dish. It gives crunch and a subtle sweetness that makes the presentation more exciting.

Serving Suggestions

This dish shines when paired with fluffy jasmine rice, which soaks up the coconut lime sauce beautifully. Quinoa or couscous also make great bases if you want something lighter. For a complete plate, serve it alongside steamed green beans, sautéed spinach, or roasted zucchini.

When I’m cooking for guests, I like to bring the skillet straight to the table with a garnish of fresh lime slices and herbs. It looks inviting and lets everyone serve themselves family-style. For a tropical vibe, I sometimes serve it with mango salsa on the side, which brings a fun sweetness to the meal.

Frequently Asked Questions

Can I use frozen fish?

Yes, just make sure to thaw it completely and pat it dry before searing. Extra moisture can stop it from browning.

Can I substitute light coconut milk?

You can, but the sauce will be thinner and less creamy. Full-fat coconut milk gives the best texture.

What’s the best lime substitute?

Lemon works in a pinch, though the flavor will be slightly less tropical.

Can I make this dairy-free?

Yes, replace butter with coconut oil or a vegan butter substitute.

How do I keep the fish from falling apart?

Use a wide spatula when turning, and avoid overcooking. White fish can be delicate, so gentle handling helps.

Can I meal prep this?

It’s best eaten fresh, but you can store leftovers in the fridge for up to two days. Reheat gently to avoid overcooking the fish.

Final Thoughts

Coconut lime fish with garlic butter is one of those recipes that feels effortless yet tastes layered and vibrant. The sauce is the star, combining creamy coconut with tangy lime and savory garlic butter. It makes a simple piece of fish taste like a dish from a seaside restaurant.

What I enjoy most is how adaptable it is. You can make it mild and family-friendly, or add spice and bold garnishes when you want something lively. Either way, the balance of citrus, creaminess, and garlic makes it a recipe that stays memorable long after the meal.