Pan-Seared Fish with Coconut Lime Sauce and Brazilian Herb Salad

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

Delicate white fish pan-seared to golden perfection, topped with a zesty coconut lime sauce and accompanied by a fresh Brazilian herb salad. This Brazilian-inspired seafood recipe, ready in about 25 minutes, pairs salt, black pepper, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 270 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: 10 min Cook: 15 min Serves 4 Brazilian cuisine 270 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 4 white fish fillets (5 oz each) dry and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large nonstick skillet over medium-high heat. Add the fish fillets and cook for 3-4 minutes per side until golden brown and cooked through. Remove fish and keep warm.
  3. Step 3: In the same skillet, add 1 cup coconut milk, 2 tbsp lime juice, and 2 minced garlic cloves. Simmer for 5 minutes until the sauce thickens slightly and is fragrant.
  4. Step 4: In a small bowl, combine 2 tbsp chopped fresh cilantro, 2 tbsp chopped fresh parsley, 1/4 cup thinly sliced red onion, 1/2 cup halved cherry tomatoes, 2 tbsp olive oil, and 1/2 tsp salt. Toss gently to create a fresh herb salad.
  5. Step 5: Plate the fish fillets and spoon the coconut lime sauce over the top. Serve immediately alongside the Brazilian herb salad.

Frequently asked questions

How long does Pan-Seared Fish with Coconut Lime Sauce and Brazilian Herb Salad take to make?

Total time is about 25 minutes (10 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 Pan-Seared Fish with Coconut Lime Sauce and Brazilian Herb Salad?

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 Pan-Seared Fish with Coconut Lime Sauce and Brazilian Herb Salad?

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 Pan-Seared Fish with Coconut Lime Sauce and Brazilian Herb Salad 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 Pan-Seared Fish with Coconut Lime Sauce and Brazilian Herb Salad?

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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