Coconut Lime Fish with Cauliflower Rice
Experience a burst of tropical flavors with this coconut fish curry — a light and refreshing dish that’s perfect for a summery dinner or anytime you crave a taste of the tropics.
- 400 gram cauliflower rice
- 3 teaspoon fresh garlic (minced)
- 3 tablespoon coconut oil
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes
- 16 ounce wild alaskan cod
- salt and pepper
- 2 tablespoon coconut oil
- 2 teaspoon fresh garlic (minced)
- 1 medium lime (juice and zest)
- 1 cup canned coconut milk
- 1/2 teaspoon turmeric powder
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup fresh cilantro (chopped, for garnish)
- Gather and prep all of your ingredients.
- Add coconut oil and garlic into a pan for the cauliflower rice over medium heat. Once oil is hot and garlic fragrant, add in the cauliflower rice, turmeric, basil, and chili flakes. Cook, stirring frequently, until moisture is removed. Set aside.
- In a bowl, combine the coconut milk, turmeric, and some salt and pepper to taste.
- Season the fish with salt and pepper. In a separate pan, heat coconut oil and garlic for the fish.
- Once garlic is fragrant, add the fish into the pan and cook on one side. Add half of the lime juice into the pan.
- Flip the fish, then pour the coconut and turmeric mixture over the fish. Put heat back onto the pan with your cauliflower rice to warm up if needed.
- Add the basil, chili flakes, lime zest, and remaining juice. Bring the mixture to a simmer and allow the fish to fully cook through, about 4-5 minutes.
- Plate the cauliflower, then add the fish and drizzle the coconut milk curry over the top. Garnish with chopped cilantro and enjoy!
We use cod for this recipe, but it works great with any type of white fish you prefer. Halibut, flounder, haddock, sea bass, sole, tilapia – whichever it easily available for you will work great with this dish. While cauliflower rice is a favorite of mine to serve with curry, you can pair it with any vegetable you like. Zoodles and cabbage noodles soak up curries very well, or you could always use shirataki rice as a replacement for the cauliflower.
Yields 3 servings of Coconut Lime Fish with Cauliflower Rice.
- 400 grams cauliflower rice
- 3 teaspoons fresh garlic, minced
- 3 tablespoons coconut oil
- 16 ounces wild alaskan cod
- 2 tablespoons coconut oil
- 2 teaspoons fresh garlic, minced
The Execution
1. Gather and prep all of your ingredients.
2. Add coconut oil and garlic into a pan for the cauliflower rice over medium heat. Once oil is hot and garlic fragrant, add in the cauliflower rice, turmeric, basil, and chili flakes. Cook, stirring frequently, until moisture is removed. Set aside.
3. In a bowl, combine the coconut milk, turmeric, and some salt and pepper to taste.
4. Season the fish with salt and pepper. In a separate pan, heat coconut oil and garlic for the fish.
5. Once garlic is fragrant, add the fish into the pan and cook on one side. Add half of the lime juice into the pan.
6. Flip the fish, then pour the coconut and turmeric mixture over the fish. Put heat back onto the pan with your cauliflower rice to warm up if needed.
7. Add the basil, chili flakes, lime zest, and remaining juice. Bring the mixture to a simmer and allow the fish to fully cook through, about 4-5 minutes.
8. Plate the cauliflower, then add the fish and drizzle the coconut milk curry over the top. Garnish with chopped cilantro and enjoy!
This makes a total of 3 servings of Coconut Lime Fish with Cauliflower Rice. Each serving comes out to be 563 calories, 40.5g fats, 10g net carbs, and 39.6g protein.
Coconut Lime Fish with Cauliflower Rice
563 calories, 40.5g fats, 10g net carbs, and 39.6g protein.
