Black Cod With Lime And Coconut Recipes

BLACK COD WITH LIME AND COCONUT

Black Cod With Lime and Coconut image

Make and share this Black Cod With Lime and Coconut recipe from Food.com.

Provided by Lula1026

Categories Coconut

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/4 lbs skinless black cod fish fillets
4 teaspoons fresh lime juice, divided
1 tablespoon olive oil
1 1/2 cups chopped leeks (white and pale green parts only, about 1 large)
2 garlic cloves, minced
1/2 cup canned unsweetened coconut milk
1 teaspoon packed lime zest
1/2 cup chopped fresh cilantro (optional)

Steps:

Preheat oven to 350°F Sprinkle fish with salt and pepper; place in 11x7x2" glass baking dish. Drizzle with 1 1/2 teaspoons lime juice.
Heat oil in large skillet over medium heat. Add leek over medium heat. Add leek and garlic; saute 7 minutes. Add coconut milk and remaining lime juic; boil until thick, about 4 minutes. Stir in lime peel.
Spoon sauce over fish. Bake about 20 minutes, until fish is just opaque in center. Transfer to platter. Whisk juices in baking dish. Spoon around fish, top with cilantro.

Nutrition Facts : Calories 225.9, Fat 10.5, SaturatedFat 6, Cholesterol 61.1, Sodium 87.5, Carbohydrate 6.5, Fiber 0.7, Sugar 1.4, Protein 26.5

BLACK COD WITH LIME AND COCONUT

Black Cod with Lime and Coconut image

Provided by Sheila Jacobs

Categories Milk/Cream Garlic Sauté Low Cal Lime Cod Leek Summer Healthy Cilantro Bon Appétit Dominican Republic

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1 1/4-pound skinless black cod fillet
4 teaspoons fresh lime juice, divided
1 tablespoon olive oil
1 1/2 cups chopped leek (white and pale green parts only; about 1 large)
2 garlic cloves, minced
1/2 cup canned unsweetened coconut milk
1 teaspoon (packed) grated lime peel
1/3 cup chopped fresh cilantro

Steps:

Preheat oven to 350°F. Sprinkle fish with salt and pepper; place in 11x7x2-inch glass baking dish. Drizzle with 1 1/2 teaspoons lime juice. Heat oil in large skillet over medium heat. Add leek and garlic; sauté 7 minutes. Add coconut milk and remaining lime juice; boil until thick, about 4 minutes. Stir in lime peel.
Spoon sauce over fish. Bake until fish is just opaque in center, about 20 minutes. Transfer to platter. Whisk juices in baking dish. Spoon around fish; top with cilantro.

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