Ingredients
Scale
- 1.5 lbs firm white fish fillets (e.g., cod or tilapia)
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup jasmine rice
- 1/4 cup fresh lime juice
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon kosher salt, plus more for seasoning
- 1/4 cup fresh cilantro, chopped
Instructions
- Step 1: Rinse the jasmine rice and cook according to package directions. While the rice cooks, pat the fish fillets dry and season both sides liberally with salt and pepper.
- Step 2: Heat the olive oil in a large skillet over medium-high heat. Add the fish and sear for 2-3 minutes per side until lightly browned, then remove the fish and set it aside.
- Step 3: Reduce the heat to medium. Add the minced garlic to the skillet and sauté for 1 minute until fragrant. Pour in the full-fat coconut milk and the fresh lime juice, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
- Step 4: Carefully return the seared fish to the skillet, nesting it partially in the coconut-lime sauce. Reduce the heat to low, cover the skillet, and simmer for 5-8 minutes, or until the fish is flaky and cooked through (internal temperature of 145°F).
- Step 5: Serve the fish immediately over a bed of the cooked jasmine rice. Spoon the remaining coconut-lime sauce over the fish and rice, and garnish generously with the chopped fresh cilantro.
Notes
- Store any leftover fish and sauce separately from the rice in airtight containers, as the delicate fish texture is best preserved when not sitting saturated in the sauce.
- To reheat, gently warm the fish and sauce in a skillet over low heat until just heated through, adding a splash of water or extra coconut milk if the sauce looks too thick or separated.
- For an extra layer of texture and freshness, consider serving this dish with a side of quickly sautéed green beans or snap peas tossed in a pinch of red pepper flakes.
- Always use full-fat coconut milk for this recipe; the lower-fat versions are prone to splitting or curdling when combined with the acidity of the fresh lime juice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American