White Fish with Orange Salad and Coconut-Lime Dressing | RICARDO

Ingredients

• 1/4 cup (60 ml) coconut milk
• 1 lime, zest finely grated
• 2 tbsp (30 ml) lime juice
• 2 tsp sugar
• 1 1/2 lb (675 g) cod or redfish fillets, cut into 4 pieces
• 4 oranges, peeled down to the flesh and cut into rounds
• 1/3 English cucumber, cut into thin rounds
• 1/2 serrano or jalapeño chili pepper, seeded and thinly sliced
• 1/2 cup (35 g) toasted coconut shavings
• 1/4 cup (10 g) cilantro leaves