Whole 30 Whole30 Chili-Lime Coconut Cod Skillet
Flaky, golden-seared cod nestled in a silky coconut-lime sauce — this skillet dinner is the kind of meal that makes clean eating feel genuinely exciting. The fish gets a bold rub of chili powder, smoked paprika, and cumin before hitting a hot pan, building a crust that holds up beautifully once it's returned to the sauce. Full-fat coconut milk forms the creamy base, brightened with fresh lime juice, lime zest, and a touch of coconut aminos that adds depth without any soy or sugar. Sautéed red bell pepper, ginger, and scallions round out the sauce with layers of flavor that taste far more complex than the ingredient list suggests. One of the trickier parts of eating this way is finding weeknight dinners that feel indulgent without relying on off-plan shortcuts — this one delivers on both counts. It comes together in a single skillet and serves four, making it a practical choice for a family dinner or a week of satisfying leftovers. Finish it with fresh cilantro and a squeeze of lime and it looks every bit as good as it tastes.
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Learn more →Ingredients
4 servings
- 4 cod fillets (about 6 oz each), patted dry
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp avocado oil, divided
For the sauce
- 1 red bell pepper, thinly sliced
- 3 scallions (green tops only), thinly sliced, whites reserved separately
- 1 tbsp fresh ginger, finely grated
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp lime juice (from about 2 limes)
- 1 tsp lime zest
- 1 tsp coconut aminos
- ¼ tsp red pepper flakes
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl, combine the chili powder, smoked paprika, ground cumin, salt, and black pepper. Sprinkle the spice mixture evenly over both sides of the cod fillets, pressing gently so it adheres.
- 2
Heat 1 tbsp of the avocado oil in a 12-inch skillet over medium-high heat until shimmering. Add the cod fillets and sear undisturbed for 3–4 minutes, until the underside is golden and releases easily from the pan. Flip and cook for 2–3 minutes more, until the fish reaches an internal temperature of 145°F (63°C) on an instant-read thermometer and is opaque throughout. Transfer the fillets to a plate and set aside.
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