Coconut Lime Fish with Vegetables

This Coconut Lime Fish with Vegetables is a light and refreshing low-carb recipe perfect for meal prepping. Infused with tropical flavors and packed with nutrients, it's a simple dish that brings the taste of the tropics to your table. Perfect for those who are looking for a quick, healthy, and delicious meal.

Ingredients

🐟 2 fillets of white fish such as cod or tilapia
🥥 1 cup of Thai Kitchen coconut milk
🍋 1 lime, zested and juiced
🌶️ 1 teaspoon chili flakes
🧄 2 cloves of garlic, minced
🧂 1 teaspoon Morton sea salt
🫑 1 red bell pepper, sliced
🥦 1 cup of broccoli florets
🧈 1 tablespoon Kerrygold unsalted butter
🌿 2 tablespoons fresh cilantro, chopped

Instructions

1- Prep the Lime and Vegetables:

Zest and juice the lime.
Slice the red bell pepper and cut the broccoli into florets.
Mince the garlic cloves.

2- Marinate the Fish:

In a medium bowl, combine lime juice, half of the lime zest, chili flakes, minced garlic, and sea salt.
Place the fish fillets in the marinade and let them sit for about 15 minutes to absorb the flavors.

3- Cook the Vegetables:

In a non-stick skillet such as the T-fal Fry Pan, melt the butter over medium heat.
Add the red bell pepper and broccoli, and sauté for about 5 minutes until they are tender-crisp.

4- Cook the Fish:

Remove the fish from the marinade and place the fillets into the skillet with the vegetables.
Pour the coconut milk over the fish and let it simmer on low heat for about 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.

5- Finish:

Sprinkle the fresh cilantro and remaining lime zest over the dish right before serving.

6- Serve:

Arrange the fish on a plate with a side of sautéed vegetables, drizzling some of the coconut sauce over the top.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2
Calories: 350
Proteins: 30g
Fats: 22g
Carbohydrates: 16g
Equipment: T-fal Fry Pan, citrus zester, juice squeezer