Coconut Cod
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 393
- Total Fat
- 28
- Saturated Fat
- 19
- Carbohydrates
- 4
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 32
- Cholesterol
- 73
- Sodium
- 662
- Total: 39 min
- Prep: 5 min
- Inactive: 20 min
- Cook: 14 min
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.