Description
A tropical and bright dish featuring succulent fish simmered in rich coconut milk, fresh mango, and lime for a healthy, Whole30-friendly dinner that’s perfect for Easter celebrations.
Ingredients
Main Ingredients
- 1 pound White fish (cod, halibut, or mahi mahi) (Choose a firm fish that holds together well.)
- 1 can Full fat coconut milk (Ensure there is no added sugar.)
- 1 cup Mango, fresh or thawed frozen chunks
- 1 tablespoon Lime juice (Add zest for extra flavor, if desired.)
- 2 cloves Garlic, minced
- 1 teaspoon Fresh ginger, minced (Optional for added warmth.)
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/4 teaspoon Red pepper flakes (Optional for heat.)
Instructions
Cooking Instructions
- Pat the fish dry and season with salt and pepper.
- In a skillet, warm a little oil over medium heat. Sear the fish for a couple of minutes per side until it has some color.
- Lower the heat, add garlic and stir quickly so it does not burn.
- Pour in coconut milk and add mango. Simmer gently.
- Add lime juice. Slide the fish back in and let it finish cooking in the sauce, just until it flakes easily.
Notes
This dish is best served with cauliflower rice or a simple cucumber salad. Store leftovers in a sealed container in the fridge and consume within 2 days for optimal flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: dinner, Main Course
- Cuisine: Tropical, Whole30