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Coconut Lime Fish with Cauliflower Rice
This makes a total of 3 servings of Coconut Lime Fish with Cauliflower Rice. Each serving comes out to be 563 calories, 40.2g fats, 10g net carbs, and 39.3g protein.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
3
servings
Course:
Main Course
Cuisine:
Asian
Ingredients
Cauliflower Rice:
- 400 gram cauliflower rice
- 3 teaspoon garlic minced, fresh
- 3 tablespoon coconut oil
- ½ teaspoon Turmeric ground
- ½ teaspoon basil dried
- ¼ teaspoon chili flakes
Fish with Coconut Lime Sauce:
- 16 ounce cod filet
- black pepper to taste
- salt to taste
- 2 tablespoon coconut oil
- 2 teaspoon garlic minced, fresh
- 1 medium lime juice and zest
- 1 cup coconut milk canned
- ½ teaspoon Turmeric ground
- 1 teaspoon basil dried
- ½ teaspoon chili flakes
- ½ cup cilantro chopped, for garnish, fresh
Instructions
- 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!
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