Moqueca-Style Fish with Coconut and Cilantro

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

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 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.

Prep: 35 min Cook: 10 min Serves 4 Brazilian cuisine 320 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Moqueca-Style Fish with Coconut and Cilantro take to make?

Total time is about 45 minutes (35 min prep + 10 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 Moqueca-Style Fish with Coconut 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 coconut milk from drying out.

Can I substitute ingredients in Moqueca-Style Fish with Coconut 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 Moqueca-Style Fish with Coconut 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 Moqueca-Style Fish with Coconut and Cilantro?

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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