Grilled Moqueca-Style Fish with Coconut and Dendê Oil

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

A vibrant Brazilian seafood dish where white fish is marinated and grilled, then served with a fragrant coconut and palm oil sauce. This Brazilian-inspired seafood recipe, ready in about 60 minutes, pairs white fish fillets (tilapia or snapper), lime juice, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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.

Prep: 40 min Cook: 20 min Serves 4 Brazilian cuisine 370 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 4 white fish fillets (6 oz each) in a shallow dish and marinate with 3 tbsp lime juice, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Cover and refrigerate for 30 minutes.
  2. Step 2: Preheat grill to medium-high heat (about 400°F). Brush fish fillets with 1 tbsp olive oil to prevent sticking.
  3. Step 3: Grill the marinated fish for 4-5 minutes per side until opaque and grill marks appear, then remove and keep warm.
  4. Step 4: In a medium saucepan over medium heat, warm 3 tbsp dendê oil (red palm oil) until shimmering.
  5. Step 5: Add 1 medium sliced onion and 1 medium sliced red bell pepper to the oil, sautéing for 5 minutes until softened and fragrant.
  6. Step 6: Pour in 1 cup coconut milk and simmer gently for 7-8 minutes until the sauce thickens slightly.
  7. Step 7: Stir in 2 tbsp chopped fresh cilantro and adjust seasoning with salt if necessary.
  8. Step 8: Serve the grilled fish fillets topped generously with the warm coconut and dendê oil sauce for an aromatic Brazilian moqueca-inspired dish.

Frequently asked questions

How long does Grilled Moqueca-Style Fish with Coconut and Dendê Oil take to make?

Total time is about 60 minutes (40 min prep + 20 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 Grilled Moqueca-Style Fish with Coconut and Dendê Oil?

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 Grilled Moqueca-Style Fish with Coconut and Dendê Oil?

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 Grilled Moqueca-Style Fish with Coconut and Dendê Oil 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 Grilled Moqueca-Style Fish with Coconut and Dendê Oil?

Brazilian 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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