Coconut Lime Shrimp Sauce over Pollock Fillet Recipe
The dish features delicate pollack fillets in a luscious coconut milk and lime-infused shrimp sauce. It is served over a bed of perfectly seasoned rice. This meal has quickly become my family’s newest favorite dinner. I feel like the luckiest mama. My eldest eagerly requests cod, pollack, or any flaky white fish for supper. The rest of the family follows suit with equal enthusiasm. The tender fish absorbs the vibrant, creamy sauce, creating a harmonious blend of flavors that everyone relishes. Watching them savor each bite is a joyful reminder. When they ask for seconds, it shows how a simple, thoughtfully prepared meal can become a treasured family favorite.
Another reason I love this recipe is that it is a Disney copycat. I am excited about our family’s upcoming Disney trip in the spring. I researched all the amazing restaurants and menus. During my research, I realized we would never have enough time to eat everything at Disney. So I found Disney copycat recipes to make at home, so then I can have the best of both worlds. I have heard you can ask for recipes at the Disney restaurants. I hope to make more copycat ones when we return. Wish me luck.
Cost to make the recipe.
I calculated this wonderful recipe to cost around $14.13 for the entire recipe or about $3.51 per serving size. This is a great full recipe. You can add a vegetable side dish. This addition shouldn’t add too much extra cost to the recipe.
Similar seafood and fish recipes
Recipe adapted
Adapted from All Ears Disney blog from the Coral Reef Restaurant in Disney’s Epcot Center. All images and texts are original to Vintage Mountain Homestead. Please visit our disclaimer page for more information.
Coconut Lime Shrimp Sauce over Pollack Fillet
Ingredients
Coconut Lime Shrimp Sauce
- 1 large onion diced…[$0.40]
- 1 Tbsp. Olive oil …[$0.09]
- 4 cloves garlic minced…[$0.20]
- 2 large plum tomatoes diced…[$0.30]
- 1 large poblano pepper chopped…[$0.15]
- 1 can coconut milk …[$1.98]
- 1 tsp salt …[$0.04]
- ½ tsp black pepper …[$0.46]
- 1 cup shrimp chopped (about 20 medium shrimp)…[$5.50]
- 2 Tbsp. butter …[$0.25]
- 1 Tbsp. lime juice …[$0.04]
- 1 Tbsp. dry cilantro …[$0.20]
Fish
- 4 fillet pollock, cod, haddock, or Mahi-Mahi …[$3.50]
- 1 Tbsp Lime juice …[$0.04]
Seasoned Rice
- 1 cup rice …[$0.18]
- 2 cup water …[$0]
- 1 Tbsp. dry chives …[$0.10]
- 1 Tbsp. dry cilantro …[$0.20]
- 1 tsp salt …[$0.04]
- ½ tsp black pepper …[$0.46]
Instructions
Coconut Lime Shrimp Sauce
- Puree ½ chopped onion and milk together in a blender or immersion blender. Set aside.
- Sauté the remaining chopped onion and poblano peppers in olive oil over medium heat for 3 minutes. Add tomatoes and garlic to sauté for another 3 minutes.
- Add salt, black pepper, and coconut milk to vegetables and bring to a light boil, then reduce and simmer. Stir occasionally.
- In a small pan, sauté shrimp in butter, then add in lime juice. Add cooked shrimp to the coconut mixture and keep sauce warm and simmer warm uncovered.
Seasoned Rice
- Rinse rice in a strainer and then combine all ingredients in a saucepot.
- Cook on low heat covered and do not stir. Check often and be sure not to burn bottom of rice.
- Remove from heat when done and remove lid. Set aside until ready to use.
Fish
- Preheat broiler to high. Drizzle lime juice over all fillets.
- Broil fish for 10 minutes or until the fish is white and flaky.
- Take out and plate with shrimp sauce and seasoned rice. Serve hot and enjoy.
Pollock with Coconut Lime Shrimp Sauce
Ingredients
Coconut Lime Shrimp Sauce
- 1 large onion, diced…[$0.40]
- 1 Tbsp Olive oil, …[$0.09]
- 4 cloves garlic, minced…[$0.20]
- 2 large plum tomatoes, diced…[$0.30]
- 1 large poblano pepper, chopped…[$0.15]
- 1 can coconut milk, …[$1.98]
- 1 tsp salt, …[$0.04]
- ½ tsp black pepper, …[$0.46]
- 1 cup shrimp, chopped (about 20 medium shrimp)…[$5.50]
- 2 tbsp. butter, …[$0.25]
- 1 Tbsp lime juice, …[$0.04]
- 1 Tbsp dry cilantro, …[$0.20]
Fish
- 4 fillet pollock, cod, haddock, or mahi-mahi, …[$3.50]
- 1 Tbsp. lime juice, …[$0.04]
Seasoned Rice
- 1 cup rice, …[$0.18]
- 2 cup water, …[$0]
- 1 Tbsp dry chives, …[$0.10]
- 1 Tbsp dry cilantro, …[$0.20]
- 1 tsp salt, …[$0.04]
- ½ tsp black pepper, …[$0.46]
Instructions
Coconut Lime Shrimp Sauce
- Puree ½ of the 1 large onion and 1 can coconut milk together in a blender or immersion blender. Set aside.
- Sauté the remaining 1 large onion and 1 large poblano pepper in 1 Tbsp Olive oilover medium heat for 3 minutes. Add 2 large plum tomatoes and 4 cloves garlic to sauté for another 3 minutes.
- Add 1 tsp salt, ½ tsp black pepper, and coconut milk mixture to vegetables and bring to a light boil, then reduce and simmer. Stir occasionally.
- In a small pan, sauté 1 cup shrimp in 2 tbsp. butter then, add in 1 Tbsp lime juice. Add cooked shrimp to coconut mixture and keep sauce warm and simmer warm uncovered.
Seasoned Rice
- Rinse 1 cup rice in a strainer and then combine 2 cup water, 1 Tbsp dry chives, 1 Tbsp dry cilantro, 1 tsp salt, and ½ tsp black pepper in a sauce pot.
- Cook on low heat covered and do not stir. Check often and be sure not to burn the bottom of rice.
- Remove from heat when done and remove lid. Set aside until ready to use.
Fish
- Preheat broiler to high. Drizzle 1 Tbsp. lime juice over 4 fillet pollock, cod, haddock, or mahi-mahi
- Broil fish for 10 minutes or until fish is white and flaky.
- Take out and plate with shrimp sauce and seasoned rice. Serve hot and enjoy.