Coconut Cod (Sunny Anderson) |
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Prep Time: 5 Minutes Cook Time: 14 Minutes |
Ready In: 19 Minutes Servings: 4 |
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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:
1. Preheat the oven to 400 degrees F.
2. 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.
3. 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.
4. 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.
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