Polynesian Coconut-Lime Baked Fish with Grilled Pineapple Salsa (Paleo)

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 (6 oz) white fish fillets (tilapia, cod, or halibut) 1 cup full
• fat coconut milk Juice of 2 limes 1 tbsp honey Salt and pepper, to taste 1 pineapple, peeled, cored, and cut into chunks 1 red bell pepper, finely chopped 1/4 cup fresh cilantro, chopped 1 jalapeno, finely chopped (optional) 2 tbsp olive oil 1 tsp garlic powder

Instructions

1. In a shallow dish, combine coconut milk, lime juice, honey, salt, and pepper. Add the fish fillets, ensuring they are fully submerged in the marinade. Refrigerate for 30 minutes to an hour for best results.
2. Preheat oven to 400°F (205°C). Remove fish from marinade and place on a lined baking sheet. Bake for 15 20 minutes or until the fish flakes easily with a fork.
3. While the fish is baking, prepare the grilled pineapple salsa. In a bowl, mix together the pineapple chunks, bell pepper, cilantro, and jalapeno (if using). Drizzle with olive oil and garlic powder, then season with salt and pepper to taste.
4. Place the marinated fish on individual plates and serve with a generous spoonful of grilled pineapple salsa on top. Enjoy your tropical Polynesian feast!

Chef’s Insight

The use of coconut milk in the marinade helps to tenderize the fish while adding a subtle, exotic flavor. The grilled pineapple salsa brings brightness and sweetness to balance the richness of the baked fish.

Notes

Feel free to adjust the heat of the grilled pineapple salsa by adding more or fewer jalapeno peppers.