Moqueca-Style Fish with Coconut and Cilantro

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

A Brazilian-inspired grilled white fish dish infused with creamy coconut milk, fresh cilantro, and bright lime, evoking the flavors of moqueca. This Brazilian-inspired seafood recipe, ready in about 45 minutes, pairs coconut milk, lime juice, garlic cloves, minced 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 fillets (6 oz each) firm white fish fillets (such as cod or snapper)
• 1 cup coconut milk
• 2 tbsp lime juice
• 3 garlic cloves, minced
• 1/4 cup fresh cilantro, chopped
• 1/2 red bell pepper, thinly sliced
• 1/2 green bell pepper, thinly sliced
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 scallions, chopped
• 1/4 tsp (optional) red chili flakes

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Instructions

1. Step 1: In a shallow dish, combine 1 cup coconut milk, 2 tbsp lime juice, 3 minced garlic cloves, 1/4 cup chopped fresh cilantro, 1 tsp salt, and 1/2 tsp black pepper. Whisk until blended.
2. Step 2: Add 4 firm white fish fillets (6 oz each) to the marinade, turning to coat evenly. Cover and refrigerate for 30 minutes.
3. Step 3: Preheat grill or grill pan to medium-high heat (about 400°F). Brush 3 tbsp olive oil on the grill grates.
4. Step 4: Remove fish from marinade, reserving the marinade. Place the fish on the grill and cook for 4-5 minutes per side until opaque and flaky.
5. Step 5: While fish cooks, heat a small skillet over medium heat and add the reserved marinade with 1/2 sliced red bell pepper, 1/2 sliced green bell pepper, and 2 chopped scallions. Simmer for 5 minutes until peppers soften and sauce thickens slightly.
6. Step 6: Serve the grilled fish topped with the coconut-pepper sauce and a sprinkle of 1/4 tsp red chili flakes if desired for a mild heat.