My husband and I love eating cod. Although neither of us arebig fish eaters, we find the firm white flesh of cod or similar fish (such ashalibut) delicious. Of course, my husband prefers it deep fried like he gets atthe Fish Fry every Friday night at Torreon but now that I’ve lost 5 pounds, I’mnot going backward by indulging in fried food. Instead, I came up with thisrecipe that turned out incredibly flavorful, tender and delicious. Try it andsee 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 sizeOne half limeFreshly ground sea salt and black pepper½ cup coconut milk1 ancho chile in adobo sauce, mincedSeeds of 1 cardamom pod½ t. fennel seed½ 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 limeand salt and pepper, to taste.
Spray a baking dish with nonstick spray. Add coconut milkand remaining ingredients; stir to combine. Place cod fillets on top. Cover panwith a piece of foil.
Bake in preheated oven for 15 – 25 minutes (depending onthickness of fillets) until fish flakes easily with a fork.
Serves 4
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