Citrus-Scotch Bonnet Fish with Coconut Rice

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Tender fish marinated in zesty lime and Scotch bonnet, served over fragrant rice infused with coconut milk and toasted spices. This West African-inspired seafood recipe, ready in about 55 minutes, pairs tilapia fillets, lime juice, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs tilapia fillets
• 1/2 cup lime juice
• 2 large onion
• 4 cloves garlic
• 1 Scotch bonnet pepper
• 1/4 cup vegetable oil
• 1/2 cup tomato paste
• 1/4 cup coconut milk
• 1 cup jasmine rice
• 1.5 cups water
• 1 tbsp coconut oil
• 1/2 tsp salt
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pat tilapia fillets dry with paper towels, then season evenly with 1/4 tsp salt and 1/4 tsp black pepper. In a bowl, whisk together 1/2 cup lime juice, 1/2 of the sliced onions, 4 minced garlic cloves, and 1 finely chopped Scotch bonnet pepper. Add the fish and marinate for 30 minutes at room temperature.
2. Step 2: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Remove fish from marinade and sear for 3-4 minutes per side until golden and opaque. Transfer to a plate and set aside.
3. Step 3: In the same skillet, add remaining sliced onions and cook for 5 minutes until soft. Stir in 1/2 cup tomato paste and cook for 2 minutes until oil separates. Add 1/4 cup coconut milk and 1/4 tsp salt, then simmer for 2 minutes until slightly thickened.
4. Step 4: Rinse jasmine rice under cold water. Combine 1 cup rice, 1.5 cups water, 1 tbsp coconut oil, and 1/4 cup coconut milk in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until tender.
5. Step 5: Serve seared fish over coconut rice, drizzling with the citrus-scallion sauce and any remaining sauce from the skillet.