Recipe courtesy of Sunny Anderson
Episode: Fish
Coconut Cod
Total:
39 min
Prep:
5 min
Inactive:
20 min
Cook:
14 min
Yield:
4 servings
Level:
Easy
Total:
39 min
Prep:
5 min
Inactive:
20 min
Cook:
14 min
Yield:
4 servings
Level:
Easy
Total:
39 min
Prep:
5 min
Inactive:
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

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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