And the results were so phenomenal. It might have been the best salmon I ever had. The sauce is delectable and I loved dipping my gluten free bread into it after, and it was also amazing on pasta or rice.

So I decided to try it with other fish. And it is just as delectable with white fish, such as tilapia. Basically, it rocks.

Just note, when you make it perfectly, the fish should look a little more moist than in the pictures. I kinda overcooked it when I went to take the picture. It still tasted great, but not as delectable as when it wasn’t cooked as much.

This recipe is gluten free, paleo if using coconut aminos, and simply an easy recipe to make. Totally make it if you’re a fish fan.

Thai Coconut Salmon or Tilapia Recipe; Easy, Delicious, Gluten Free, Paleo

Ingredients:
A medium sized fillet of salmon, a few individual fillets, or a few fillets of tilapia
1 cup coconut milk
1/4 cup gluten free soy sauce or coconut aminos
1/4 cup lemon juice
1/2 teaspoon powdered ginger
1/2 teaspoon garlic powder
1/2 teaspoon turmeric
1/3 cup fresh cilantro or equivalent amount dried
1 tablespoon fresh basil or equivalent amount dried

Instructions:
1. Place your fish in a baking pan that is just barely large enough to lay your fish fillets next to each other.

2. Pour the other ingredients on top. You really want to have the pan small enough so that the liquid completely covers the fish.

3. Bake at 350 until the fish is completely cooked. Check after 15 minutes to see if it is cooked and then every 5 minutes after that. Overcooking the fish will lead to less perfect results.

Serve either hot, cold, or room temperature. It is amazing all ways.

Enjoy!

What is your favorite way to prepare fish? Have you ever made Thai style fish? Does this look like a recipe you’d try? What type of fish would you use for it?