Skillet Coconut Ginger Fish - Dairy-Free and Keto

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This creamy Skillet Coconut Ginger Fish is rich without being too decadent. The combo of fresh ginger, lime juice, and basil brightens everything up. Trust us, you're going to LOVE the sauce.

It has been a while since my last confession so I thought I was due for one.

Mr. Grumbles doesn't really care for fish unless it has been double-battered and fried four times over!;-)

Me, on the other hand, I could honestly take it or leave it.

However, since I know how many health benefits come from eating fish, I do try to incorporate fish into my diet as often as possible.

So, why don't you see more fish recipes on my blog?

Because, unless I can get Mr. Grumbles to approve it AND eat it, the recipe is not good enough for this blog.

But, after making my Air Fryer Fish Bites and receiving the seal of approval from Mr. Grumbles, I decided to venture on to a totally different style of fish recipe.

And what did Mr. Grumbles think?

Well...I posted the recipe, didn't I?;-)

And if you are new to baking fish, this fish dinner recipe is super easy.

This Baked Fish recipe comes with a Coconut Ginger Cream Sauce and is made in ONE baking dish! Yup, just throw it all in one pan, bake it, and you end up with a tender juicy fish in a creamy coconut ginger sauce.

Why should you try to add more fish to your diet?

• Fish is filled with omega-3 fatty acids and vitamins such as D and B2 (riboflavin)
• Fish is rich in calcium and phosphorus and a great source of minerals, such as iron, zinc, iodine, magnesium, and potassium
• The American Heart Association recommends eating fish at least two times per week as part of a healthy diet
• Fish is low in calories, carbs and fat (except for salmon which is higher in good fats)
• If the fish is fresh, it actually does not have much flavour which means that fish will take on a variety of types of cuisine
• Wild-caught and sustainably harvest fish is very easy to buy

What are the best species of fish to consume?

• Alaskan salmon
• Cod
• Herring
• Mahi-Mahi
• Mackerel
• Perch
• Rainbow trout

Which species of fish should you avoid?

The Environmental Protection Agency (EPA) has issued guidelines with regards to consumption of the following fish species due to their high levels of mercury:

• shark
• swordfish
• king mackerel
• tilefish

What ingredients do you need to make this Baked Coconut Ginger Fish

• skinless salmon or other white fish
• coconut oil
• onion
• coconut milk, full-fat
• ground fresh ginger
• garlic
• lime juice
• freshly chopped basil
• green onions 
• blackening seasoning (I used Chef Paul's)

What type of fish should I use to make this Skillet Coconut Ginger Fish?

I had salmon so I decided to use it for this recipe.

However, any type of white "firm" fish will work well in this recipe.

White fish is not a type of fish — it generally means mildly flavoured, quick-cooking fish that usually isn’t very expensive.

Popular kinds of white fish are tilapia, cod, bass, grouper, haddock, catfish, and snapper, and these are great for frying, searing, using in soups and chowders, and baking.

How do you know what is the best fish to buy?

Fish is somewhat tricky when it comes to buying the right fish.  Most people don't enjoy fish because they either bought the wrong fish for a recipe or they didn't know how to pick out the freshest fish.

Here are a couple of things to keep in mind when you go to buy your fish:

How do you make this Baked Skillet Coconut Ginger Fish?

This fish recipe is completely effortless.

In about 15 minutes, this one pan recipe where the fish is baked with a creamy coconut ginger sauce, it means that it is the sort of recipe you can make on even the busiest weekday night.

So, how do you make this awesome baked fish?

1. Season the fish with blackening seasoning
2. Sear the salmon and set it aside
3. Brown the onion and garlic
4. Add in the coconut milk, ginger and lime juice
5. Allow the sauce to thicken and add a pinch of salt
6. Place the salmon back in the dish and ladle sauce over the salmon

And out it comes this – tender baked fish fillets with a beautiful dairy-free cream sauce that’s perfect with fish!

What this Skillet Coconut Ginger Sauce taste like?

The recipe name implies that the sauce is rich but actually, it is not! I describe it as kind of light and fresh, yet a bit creamy.

If you don't like coconut, don't worry because the coconut flavour is very muted.

Don't like anything coconut?  You can try to replace the coconut with half and half or heavy cream.  I you try it this way, send me a note and let me know how it turned out!

What can I substitute to make this Easy Skillet Coconut Ginger Fish recipe?

• Salmon - any fairly flat white fish fillet is fine here, about 2 cm/ ⅘ ” thick or less. Any thicker and the fish will take longer to bake which will thicken the sauce too much so you’ll need to thin it with a splash of water.
• Shallot– this small onion type is more delicate than normal onions so they work well in a quick fish recipe like this. Use the white part of green onions as a sub, or really finely minced normal onion.
• Garlic – goes in almost everything in my world!
• Coconut Cream – use heavy full-fat canned coconut cream if you can, to help with sauce consistency. Low cal sub – half and half. It’s not quite the same, but I’ve been known to use it when I’m in a pinch
• Coconut Oil - use olive oil or avocado oil
• Lime – lemon would work in an emergency situation. Sub: ⅓ cup white wine simmered to reduce to 2 tbsp, use in place of lime in the recipe.
• Chef Paul's Blackening Seasoning -use any type of seasoning you like 

If you like this Skillet Coconut Ginger Fish recipe, you may also enjoy:

Keto Caramelized Skillet-Roasted Brussels Sprouts

Healthy and Easy Cuban Casserole

Skillet Coconut Ginger Fish

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Dairy-Free Keto Coconut Ginger Fish is not only absolutely delicious but so easy to make! Simple ingredients and about 20 minutes of time, this one-dish skillet dinner is ready to be served. Healthy and low in carbs, gluten-free and keto-friendly, if you are not much of a fish eater, this is the perfect recipe to get you to starting eating more healthy fish.

• Total Time: 20 minutes
• Yield: 6 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 2 tbsp coconut oil, divided
• 3 (6 oz) skinless salmon fillets (or other fish of choice)
• ½ small onion, finely chopped
• 1 (13.66 fl oz) can coconut milk, full-fat
• 1 tbsp ground fresh ginger
• 2 cloves garlic
• 1 tsp lime juice
• 3 cups fresh spinach
• 1-2 tbsp Chef Paul's Blackening Seasoning (or other blackening seasonings of choice)

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Instructions

1. In a large cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Season the salmon on all sides with the blackening seasoning. When the oil is hot but not smoking, add salmon. Let sit undisturbed until golden and salmon easily releases from pan, about 5 minutes. Use a thin metal spatula,  flip salmon and cook until golden on the other side, about 5 minutes more. Remove to a plate.
2. Reduce heat to medium and add remaining tablespoon oil and onion to skillet. Cook, stirring occasionally, until softened, 2 minutes. Add garlic and ginger and cook, stirring, until fragrant, 1 minute.
3. Stir in coconut milk and bring to a simmer. Cook, stirring occasionally, until thickened, 5 minutes. Stir in spinach and lime juice and remaining ½ teaspoon salt.
4. Remove from heat and return salmon to the pan.  Serve with lime wedges.

• Author: Cat
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Main Meals
• Method: Skillet
• Cuisine: Thai, Asian
• Diet: Gluten Free

Nutrition

• Serving Size: 1 serving
• Calories: 219
• Sugar: 1.1
• Fat: 16.4
• Carbohydrates: 3.5
• Fiber: 0.4
• Protein: 15.5