Lime-Infused Fish with Coconut Rice

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

Flaky cod fillets infused with zesty lime and herbs, paired with creamy coconut rice for a tropical coastal twist. This latin american-inspired seafood ready in about 50 minutes pairs cod fillets, lime, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

★ 4.4 (9 ratings) Prep: 20 min Cook: 30 min Serves 4 Latin American cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 2 limes into wedges. Place 1 pound cod fillets in a dish and pour over the juice of 1 lime, then season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Let marinate for 15 minutes.
  2. Step 2: In a pot, combine 1 cup brown rice, 1 can (13.5 ounces) coconut milk, and 1/2 cup diced onion. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until rice is tender.
  3. Step 3: Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
  4. Step 4: Add the marinated cod fillets to the skillet and cook for 4-5 minutes per side until opaque and flaky.
  5. Step 5: Serve the fish over the coconut rice, garnished with the remaining lime wedges.

Frequently asked questions

How long does Lime-Infused Fish with Coconut Rice take to make?

Total time is about 50 minutes (20 min prep + 30 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 Lime-Infused Fish with Coconut Rice?

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 Lime-Infused 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 Lime-Infused 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 Lime-Infused Fish with Coconut Rice?

Latin American 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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