Coconut-Infused Fish with Plantain Slices

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

Delicate fish fillets poached in a fragrant coconut and herb broth, accompanied by caramelized plantain slices for sweet contrast. This puerto rican-inspired seafood ready in about 27 minutes pairs cod fillets, coconut milk, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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.

★ 4.1 (14 ratings) Prep: 15 min Cook: 12 min Serves 2 Puerto Rican cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat cod fillets dry; season with 1/4 tsp salt and 1/8 tsp black pepper. Heat 1 tbsp olive oil in a skillet over medium heat. Add plantain slices and 1 tsp brown sugar, cooking for 4 minutes per side until golden and caramelized. Remove and set aside.
  2. Step 2: In the same skillet, add 2 minced garlic cloves and sauté for 30 seconds until fragrant. Pour in 1 cup coconut milk and 1 tbsp lime juice, stirring to combine. Bring to a gentle simmer.
  3. Step 3: Add cod fillets to the skillet, spooning coconut sauce over them. Cover and simmer for 8 minutes until fish is opaque and flakes easily.
  4. Step 4: Remove fish, place on a plate, and spoon sauce over it. Add caramelized plantains on the side, and sprinkle with 2 tbsp chopped cilantro. Serve immediately.

Frequently asked questions

How long does Coconut-Infused Fish with Plantain Slices 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-Infused Fish with Plantain Slices?

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-Infused Fish with Plantain Slices?

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-Infused Fish with Plantain Slices 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-Infused Fish with Plantain Slices?

Puerto Rican 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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