Coconut Cod

Photo: Coconut Cod

TOTAL TIME: 39 min
Prep: 5 min
Inactive Prep: 20 min
Cook: 14 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 (13.5-ounce) can coconut milk
  • 2 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 4 (6-ounce) cod fillets
  • 1 jalapeno, stemmed and thinly sliced lengthwise
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Directions

Preheat the oven to 400 degrees F.

In a bowl or shallow dish, whisk the coconut milk, lime juice, olive oil, a nice pinch of salt and a few grinds of pepper. Reserve 1 cup of the marinade. Add the fish to the bowl with the marinade and refrigerate for 20 minutes.

Remove the cod from the refrigerator. Place the cod in a 9 by 11-inch baking dish, discarding the marinade in the bowl. Place a slice of jalapeno over the top of each piece. Place in the oven and bake for 12 to 14 minutes.

Meanwhile, make the sauce. Pour the reserved 1 cup marinade in a small saucepan over medium heat and simmer until reduced and slightly thickened, about 5 minutes. Spoon some on the plate before placing the cod down on top. Serve warm.

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  • on June 25, 2012

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    Have made this twice now, first time with rockfish cod and then with talapia. Oh my how wonderful, on the second prep we put the jalapenos on the bottom of the fish as well to insure they cooked a little longer. Both fish worked out well, I think any type would be great. YUM!

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