Thursday, February 2, 2012

February 2, 2012: Coconut Poached Cod Recipe

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My husband and I love eating cod. Although neither of us are big fish eaters, we find the firm white flesh of cod or similar fish (such as halibut) delicious. Of course, my husband prefers it deep fried like he gets at the Fish Fry every Friday night at Torreon but now that I’ve lost 5 pounds, I’m not going backward by indulging in fried food. Instead, I came up with this recipe that turned out incredibly flavorful, tender and delicious. Try it and see what you think!
Coconut Poached Cod over a bed of couscous and served with Cremini Salad

Coconut Poached Cod

1 pound cod fillets, cut into four pieces of similar size
One half lime
Freshly ground sea salt and black pepper
½ cup coconut milk
1 ancho chile in adobo sauce, minced
Seeds of 1 cardamom pod
½ t. fennel seed
½ t. dried cilantro (or 1 T. fresh)
1 t. brown sugar

Preheat oven to 425 degrees.

Sprinkle both sides of cod fillets with juice from half lime and salt and pepper, to taste.

Spray a baking dish with nonstick spray. Add coconut milk and remaining ingredients; stir to combine. Place cod fillets on top. Cover pan with a piece of foil.

Bake in preheated oven for 15 – 25 minutes (depending on thickness of fillets) until fish flakes easily with a fork.

Serves 4

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