Caribbean-Style Grilled Fish with Coconut Rice & Mango Salsa
Caribbean Recipes

Caribbean-Style Grilled Fish with Coconut Rice & Mango Salsa

Grill
serves 4

Caribbean-Style Grilled Fish with Coconut Rice & Mango Salsa is a practical, flavour-forward recipe designed for reliable results at home, with clear steps and balanced seasoning so the dish lands well on both weeknights and more relaxed cooks.

Use the notes and method timings as a guide, then adjust seasoning and texture near the end to suit your ingredients and equipment. Serve in a way that matches the dish style so it reads as intentional and complete on the table.

20 mins prep25 mins cook45 mins total

  1. Preheat your grill to medium-high heat.

  2. In a small bowl, mix together the olive oil, lime juice, garlic, paprika, cumin, salt, and pepper.

  3. Brush the fish fillets with the marinade and let them sit for 10 minutes.

  4. While the fish is marinating, prepare the coconut rice. In a medium saucepan, combine the rice, coconut milk, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and keep warm.

  5. For the mango salsa, combine the mango, red bell pepper, red onion, cilantro, lime juice, and salt in a bowl. Mix well and set aside.

  6. Grill the fish fillets for 4-5 minutes per side, or until the fish is cooked through and has nice grill marks.

  7. Serve the grilled fish fillets with the coconut rice and mango salsa on the side. Garnish with lime wedges and cilantro leaves.

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