Spiced Fish and Vegetable Skillet with Coconut

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

A quick skillet dish featuring fish fillets and vegetables in a coconut-infused, spiced sauce with fresh lime brightness. This international-inspired quick meals ready in about 30 minutes pairs Fish fillets (cod or tilapia), Zucchini, Bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, 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: 15 min Cook: 15 min Serves 2 International cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tsp olive oil in a large skillet over medium-high heat. Season 12 oz fish fillets with 1/4 tsp salt and 1/8 tsp black pepper.
  2. Step 2: Place fish in the skillet and cook for 3-4 minutes per side until golden and cooked through. Remove and set aside.
  3. Step 3: Add 1/4 cup diced onion and 2 minced garlic cloves to the skillet, sautéing for 2 minutes until softened.
  4. Step 4: Add 1 cup sliced zucchini, 1/2 cup diced bell pepper, 1 tsp curry powder, and 1/4 tsp turmeric. Cook for 5 minutes until vegetables are tender.
  5. Step 5: Stir in 1/2 cup coconut milk and 1 tbsp lime juice. Return fish to the skillet and simmer for 3 minutes to heat through and absorb flavors.
  6. Step 6: Garnish with 2 tbsp chopped fresh cilantro and serve.

Frequently asked questions

How long does Spiced Fish and Vegetable Skillet with Coconut take to make?

Total time is about 30 minutes (15 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 Spiced Fish and Vegetable Skillet with Coconut?

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 fish fillets (cod or tilapia) from drying out.

Can I substitute ingredients in Spiced Fish and Vegetable Skillet with Coconut?

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 Spiced Fish and Vegetable Skillet with Coconut for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Spiced Fish and Vegetable Skillet with Coconut?

International quick meals 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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