Coconut-Crusted Fish with Tamarind Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant Goan-inspired dish featuring white fish coated in toasted coconut and simmered in a tangy tamarind sauce with fiery red chilies. This indian-inspired seafood ready in about 27 minutes pairs white fish fillets, fresh coconut, grated, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 2, 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: 15 min Cook: 12 min Serves 2 Indian cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 12 oz white fish fillets dry with paper towels, then press 1/2 cup grated fresh coconut onto both sides to form an even crust.
  2. Step 2: Heat 2 tbsp coconut oil in a large skillet over medium-high heat until shimmering. Add the fish and cook undisturbed for 3 minutes until golden brown, then flip and cook another 3 minutes until fully cooked through.
  3. Step 3: Remove fish to a plate. In the same skillet, add 1/2 cup diced red bell pepper and 1 finely chopped red chili, sautéing for 2 minutes until peppers soften. Stir in 2 tbsp tamarind paste and 1/4 cup water, simmering for 3 minutes until the sauce thickens slightly and coats the back of a spoon.
  4. Step 4: Return fish to the skillet, spooning sauce over top. Simmer for 1 minute to reheat. Garnish with 1/4 cup chopped fresh cilantro before serving.

Frequently asked questions

How long does Coconut-Crusted Fish with Tamarind Glaze take to make?

Total time is about 27 minutes (15 min prep + 12 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 Coconut-Crusted Fish with Tamarind Glaze?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Coconut-Crusted Fish with Tamarind Glaze?

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 Coconut-Crusted Fish with Tamarind Glaze for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Coconut-Crusted Fish with Tamarind Glaze?

Indian 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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