Citrus-Scotch Bonnet Fish with Coconut Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 55 minutes pairs tilapia fillets, lime juice, large 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.

★ 4.2 (13 ratings) Prep: 30 min Cook: 25 min Serves 4 West African cuisine 620 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Citrus-Scotch Bonnet Fish with Coconut Rice take to make?

Total time is about 55 minutes (30 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Citrus-Scotch Bonnet Fish with Coconut Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tilapia fillets from drying out.

Can I substitute ingredients in Citrus-Scotch Bonnet Fish with Coconut Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Citrus-Scotch Bonnet Fish with Coconut Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Citrus-Scotch Bonnet Fish with Coconut Rice?

West African seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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