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!
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| 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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