Grilled Moqueca-Style Fish with Coconut Milk and Cilantro
Flaky white fish grilled and topped with a vibrant Brazilian-inspired coconut milk sauce enriched with tomatoes, peppers, and fresh cilantro. This brazilian-inspired brazilian ready in about 40 minutes pairs lime juice, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 4 fillets (6 oz each) white fish fillets (e.g., snapper or cod)
- 2 tbsp lime juice
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 cup coconut milk
- 1 cup chopped tomatoes
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped onion
- 3 cloves minced garlic cloves
- 1/4 cup fresh cilantro, chopped
- 1/4 tsp red chili flakes
Instructions
- Step 1: Rub 4 white fish fillets (6 oz each) with 2 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper. Let marinate for 20 minutes at room temperature.
- Step 2: Preheat grill or grill pan to medium-high heat (about 400°F). Brush 2 tbsp olive oil on the grill grates.
- Step 3: Grill the fish fillets for 4-5 minutes per side until opaque and grill marks form, then transfer to a warm plate.
- Step 4: Meanwhile, heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 cup chopped onion and 3 minced garlic cloves, sauté for 3 minutes until softened.
- Step 5: Add 1 cup chopped tomatoes and 1/2 cup chopped red bell pepper to the skillet, cooking for 5 minutes until vegetables soften.
- Step 6: Stir in 1 cup coconut milk, 1/4 cup chopped fresh cilantro, and 1/4 tsp red chili flakes. Simmer gently for 4-5 minutes until the sauce thickens slightly.
- Step 7: Spoon the coconut sauce generously over the grilled fish fillets and garnish with additional fresh cilantro if desired. Serve immediately.
Frequently asked questions
How long does Grilled Moqueca-Style Fish with Coconut Milk and Cilantro take to make?
Total time is about 40 minutes (25 min prep + 15 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 Milk and Cilantro?
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 lime juice from drying out.
Can I substitute ingredients in Grilled Moqueca-Style Fish with Coconut Milk and Cilantro?
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 Milk and Cilantro 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 Milk and Cilantro?
Brazilian brazilian 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.
