Best 6 Fish Fillets In Coconut Sauce Recipes

Fish fillets in coconut sauce is a delicious and versatile dish that can be enjoyed by people of all ages. The creamy coconut sauce pairs perfectly with the delicate flavor of the fish, and the dish can be served with a variety of sides, such as rice, vegetables, or salad. Whether you're looking for a quick and easy weeknight meal or a special dish to serve at a dinner party, fish fillets in coconut sauce is sure to please everyone at the table.

Check out the recipes below so you can choose the best recipe for yourself!

FISH FILET IN THAI COCONUT CURRY SAUCE

Fish Filet in Thai Coconut Curry Sauce image

You can use any type of fish filet for this delicious curry dish like halibut, tilapia, or cod. I have also cooked chicken in the same curry sauce before. Serve with plenty of rice.

Provided by barbara

Categories World Cuisine Recipes Asian

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
3 shallots, finely chopped
2 tablespoons red curry paste
1 (14 ounce) can coconut milk
1 cup chicken broth
½ teaspoon white sugar
salt and ground black pepper to taste
4 white fish filets
¼ cup chopped fresh cilantro
¼ cup green onions, chopped
½ lime, juiced
½ lime, cut into wedges

Steps:

Heat 1 tablespoon oil in a skillet over medium heat and cook shallots until soft and translucent, about 2 minutes. Stir in curry paste, coconut milk, chicken broth, and sugar. Bring to a simmer, reduce heat to low and cook until curry has reduced by half, about 10 minutes. Season with salt if necessary.
Season fish with salt and carefully place in the skillet with the curry sauce, spooning some curry sauce on top. Cover skillet and cook until fish flakes easily from fork and is cooked through, about 5 minutes. Remove fish from skillet.
Stir cilantro, green onions, and lime juice into curry sauce and serve with the fish. Serve with lime wedges.

Nutrition Facts : Calories 453.1 calories, Carbohydrate 13.3 g, Cholesterol 57.6 mg, Fat 26.1 g, Fiber 2.1 g, Protein 43.3 g, SaturatedFat 19.4 g, Sodium 2225.9 mg, Sugar 3 g

PACIFIC ISLAND FISH IN COCONUT SAUCE

Pacific Island Fish in Coconut Sauce image

This was posted in response to a request re: coconuts. It is not especially "Heart Smart" so I would categorize it as a special dish for an occasional treat.

Provided by Stewie

Categories Coconut

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

6 pieces white fish fillets, cleaned and fileted
2 cups coconut cream
2 tablespoons finely chopped onions
1 teaspoon salt
chopped chili (optional)
1 tablespoon cornstarch
1 tablespoon lemon juice
1 -2 tomatoes
flour

Steps:

To Make the Sauce: In a small saucepan mix coconut cream, onion, salt, chilli, lemon juice, and the cornstarch (mixed to a paste with a little of the cold coconut cream).
Bring the mixture to a boiling point, stirring all the time.
Do not allow sauce to boil hard as it will become lumpy.
Simmer for 3 minutes, then remove from the heat.
Dip pieces of fish in flour seasoned with salt and pepper.
Brown lightly in hot oil.
Place the fish in a casserole dish and pour the sauce over the top.
Garnish with slices of tomato.
Bake at 300F degrees for 20 minutes.

Nutrition Facts : Calories 200.2, Fat 17.5, SaturatedFat 15.5, Sodium 438.2, Carbohydrate 10.8, Fiber 2.5, Sugar 6.8, Protein 2.9

FISH FILLETS IN COCONUT SAUCE

Fish Fillets in Coconut Sauce image

A tasty dish of fish fillets cooked in a lime, coconut and pineapple flavoured sauce. This recipe is originally from Culinaria Caribbean. Prep time does not include marinating time.

Provided by dale7793

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

4 large red snapper fillets (or other fish)
1 lime, juice of
salt
pepper
1/2 teaspoon dried oregano
1 tablespoon olive oil
1 onion, finely chopped
4 garlic cloves, finely chopped
1 tomatoes, finely chopped
1 stalk celery, finely chopped
1 (13 1/2 ounce) can coconut milk
1/2 cup pineapple juice
1 bay leaf
1 teaspoon tomato paste
fresh parsley

Steps:

Wash and pat dry the fish.
Place the fillets in a ceramic dish and pour over the lime juice and sprinkle with salt, pepper and oregano.
Cover and refrigerate for a few hours.
Saute the onion, garlic, tomato and celery in the olive oil for about 1 minute.
Add the coconut milk, pineapple juice, bay leaf and tomato paste.
Simmer for 10 minutes.
In another pan brown the fish lightly on both sides.
Pour the sauce over the fish in the pan.
Simmer for five minutes, turning the fish once.
Sprinkle the chopped fresh parsley over the fish and serve with rice and maybe a fresh salad.

FISH BAKED IN COCONUT MILK

Fish Baked in Coconut Milk image

Provided by Food Network

Categories main-dish

Time 51m

Yield 4 servings

Number Of Ingredients 19

Ingredients

2 pounds thick fish fillets or steaks, halibut, cod or salmon
4 teaspoons fresh lemon juice
2 tablespoons vegetable oil
2 cups finely chopped onion
1/4 cup vegetable oil
2 teaspoons minced garlic
2 teaspoons minced ginger
1 teaspoon minced green chile, serrano, Thai or jalapeno
1 cup chopped fresh tomatoes
Spice mixture:
6 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground red pepper, cayenne
1/4 teaspoon ground black pepper
1/4 teaspoon ground turmeric
1/2 teaspoon fennel seeds, coarsely ground with mortar and pestle
1 1/4 teaspoon salt
1/2 cup canned unsweetened coconut milk
1/4 cup chopped cilantro, for garnish

Steps:

Cut fillets crosswise into strips 2-inches wide. Rub fish with mixture of lemon juice and oil, cover and refrigerate for 1 hour.
Preheat oven to 350 degrees.
In medium frying pan, over medium high heat, fry onion in oil until edges are nicely browned. Add garlic, ginger, and green chile, and stir over medium heat for 2 minutes. Add tomatoes, spice mixture, fennel seeds, and salt, and fry, stirring constantly until tomato pieces break down to form a lumpy paste. Add coconut milk and simmer about 5 minutes until a thick, rich sauce is formed.
Arrange fish in an oiled baking/serving dish large enough to hold fish in a single layer. Bake, uncovered, for 10 minutes in the preheated oven. Pour sauce over fish, cover tightly with aluminum foil, and return to oven for 15 to 20 minutes until fish is opaque.
Garnish with chopped cilantro.

ZIPPY COCONUT BAKED FISH

Zippy Coconut Baked Fish image

This fish dish bakes in minutes. The flavors blend well, and the chutney adds a zest to the dipping sauce. -Patricia Schmeling

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

1/3 cup butter, melted
3 tablespoons orange juice
2 tablespoons lemon juice
2 teaspoons garlic powder
2 teaspoons ground ginger
1 to 2 teaspoons crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups sweetened shredded coconut
1 cup dry bread crumbs
8 red snapper, bass or turbot fillets (6 ounces each)
CHUTNEY SAUCE:
1/2 cup mayonnaise
1/4 cup mango chutney
1 tablespoon lemon juice
1 teaspoon curry powder

Steps:

Preheat oven to 425°. In a shallow bowl, combine the first eight ingredients. In another shallow bowl, combine coconut and bread crumbs. Dip fillets in butter mixture, then coat with coconut mixture. Transfer to a 15x10x1-in. baking pan coated with cooking spray., Bake 15-20 minutes or until fish flakes easily with a fork. Meanwhile, in a small bowl, combine the sauce ingredients. Serve with fish.

Nutrition Facts : Calories 368 calories, Fat 26g fat (12g saturated fat), Cholesterol 33mg cholesterol, Sodium 556mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 1g fiber), Protein 7g protein.

FISH FILLETS IN COCONUT SAUCE (PESCADO CON COCO)

Fish Fillets in Coconut Sauce (Pescado Con Coco) image

This was given to me by my good friend Xumelia, She is from Bahia Brasil. She is an incredible cook and exchange recipes. We stay in touch on the internet. We are both into international cooking. This fish recipe is typical of Bahia cusine. My son loves this dish. I will be making it for his birthday this weekend along with a great coconut cake recipe from a fellow member Gay Farrar, of Just A Pinch Recipe Club. Thanks again Gay.

Provided by Juliann Esquivel @Juliann

Categories Fish

Number Of Ingredients 17

Ingredients

4 large fresh snapper fillets or good white fleshed fish fillets such as flounder, grouper, or freshwater bass.
1 large lime (juice of one lime) no lime use lemon
1 medium sweet vidalia onion finely chopped
4 clove(s) fresh garlic smashed or put through a garlic press
1 large red ripe tomato blanched, peeled, seeded, and finely chopped
1 medium celery stalk, finely chopped
1/2 cup(s) pinapple juice
1 teaspoon(s) (scant teaspoon) tomato paste
1 can(s) unsweetened coconut milk (goya brand)
1 tablespoon(s) olive oil
6 large leaves fresh basil leaves
1/2 teaspoon(s) dried oregano
2 sprig(s) fesh parsley
4 tablespoon(s) real butter
1 teaspoon(s) salt
1/2 teaspoon(s) fresh ground black pepper
1 cup(s) flour for coating fish

Steps:

Wash the fish fillets and pat dry. sprinkle lime juice over the fillets and season with salt, pepper, and oregano. Cover and refrigerate for a few hours or overnight.
Saute onion, garlic, tomato, celery, chopped basil leaves, in olive oil for one minute.
Next add coconut milk, pinapple juice, and tomato paste simmer for 10 minutes.
Take fish fillets and dust in flour both sides In a seperate pan heat 1 tblsp olive oil and butter brown the fish fillets until golden on both sides.
Next pour the sauce over the fish. Drop two more pats of butter in the sauce and simmer for 5 more minutes do not stir. Sprinkle with some fresh parsley and serve with fluffy white rice. Pass the chilled white wine. Enjoy, Bom Proveito, Buen Provecho
You can find my recipe for fluffy white rice posted under sides category.

Tips:

Choose the right fish: Firm-fleshed fish like cod, halibut, or tilapia work best in this recipe. Avoid delicate fish like sole or flounder, as they may break apart in the sauce.
Make sure the fish is fresh: Fresh fish should have a mild, briny smell. Avoid fish that smells fishy or sour.
Season the fish well: Season the fish with salt, pepper, and other spices before cooking. This will help to enhance the flavor of the fish.
Cook the fish until it is just cooked through: Overcooked fish is dry and tough. Cook the fish until it is opaque and flakes easily with a fork.
Make the sauce ahead of time: The sauce can be made ahead of time and refrigerated for up to 3 days. This will save you time when you're ready to cook the fish.
Serve the fish with your favorite sides: Coconut rice, steamed vegetables, or a simple salad are all great options.

Conclusion:

This recipe for fish fillets in coconut sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The fish is cooked in a creamy and flavorful sauce that is made with coconut milk, ginger, garlic, and spices. The fish is served over rice or vegetables, and it is sure to be a hit with your family and friends.

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