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Grilled Fillets with Tangy Coconut Lime Sauce
Serves 4
Ready in 20 minutes

  • Olive Oil (see in store)
  • 4 or more fish fillets depending on size, Groper, Tarakihi, Gurnard, see in store
  • 150 ml coconut cream
  • 2 Tbsp sweet chili sauce
  • 2 kaffir lime leaves, slivered
  • 1 Tbsp fresh lime juice
  • 1 tsp fish sauce
  • 2 Tbsp coriander, chopped 
  • Zest of ½ a lime

Lightly flour and season the fish fillets. Pre-heat the oven grill.

In a warm fry pan add the olive oil and cook the fillets lightly on each side.

Place under the grill, turning once, for approximately 5-7 minutes depending on the thickeness of the fish.

For the sauce place the first 5 ingredients in a small saucepan and bring to the boil. Turn the heat down and simmer until the sauce has reduced by half.

Remove from the heat and add the coriander and lime zest.

Serve the fish with the sauce and your choice of rice and seteamed bok choy or mash and salad.