Zingy coconut-lime fish with avocado and sweetcorn couscous
I only started eating fish a few years ago, after 26 years of swearing I hated it. It’s on the list of previously-hated foods like cauliflower, sweet potato, prawns… things that now I’m obsessed with! I still haven’t got my head around fennel, but I’ll get to it.
After spending a few holidays in recent years around the Caribbean (I know, it’s a hard life) I’ve developed a real taste for the combination of coconut and lime that is so common in countries like Belize and Honduras. This recipe is one of those examples. I used hake fillets for it, but you can use any sustainable firm white fish.
Combine it with a creamy couscous packed with tasty treats, and you have a happy dinner!
Ingredients (serves 2)
– 2 white fish fillets
– zest of one lime and juice of two limes* (one for fish, one for couscous so keep them separate!)
– 1 teaspoon garam masala
– 2 tablespoon sweet chilli sauce
– 30g desiccated coconut
– 180g couscous
– 1 avocado
– one small can of sweetcorn (about 200g)
– small handful of coriander leaves, chopped
– optional – mango chutney to serve
*You can freeze the zest of the other lime so it doesn’t go to waste.
1. Preheat the oven to 180°C. Line a baking tray with baking paper.
2. Mix the zest and juice of one lime in a bowl with the garam masala and 1 tablespoon of sweet chilli sauce. Add the fish and coat in the sauce. Then roll in the desiccated coconut and place each fillet on the baking paper.
3. Bake for about 20 minutes until the fillets are white and firm.
4. While the fish cooks, make the couscous. Pour boiling water over the couscous and cover. Leave it to cook. (I like to add a little stock powder to my couscous along with the water but it is optional.)
5. Peel and chop the avocado. Place the chunks in a bowl with the sweetcorn and chopped coriander leaves.
6. After leaving the couscous for five minutes, fluff it with a fork. Add it to the bowl of avocado, sweetcorn and coriander. Mix in the other tablespoon of sweet chilli sauce and the juice of the other lime. Season to taste.
7. Serve the couscous and fish along with a spoonful of mango chutney, and some lime wedges to garnish if you like.
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