Best 6 Black Cod With Lime And Coconut Recipes

BLACK COD WITH LIME AND COCONUT

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.

CURRY-TOPPED BLACK COD WITH CUMIN-SCENTED WARM SAVOY SLAW

Steps:

• Heat the broiler and place the rack in the upper third of the oven.
• Mix the mayonnaise with the curry powder blend in a small bowl. Place the fish on a baking sheet and sprinkle with salt and pepper or seafood seasoning if using. Slather the fish evenly with the curry mayonnaise. Place under broiler until the fish is firm and the top is very brown, 10 to 12 minutes. (Keep an eye on the fish while broiling and move to a lower rack in the oven if it's starting to brown before it's cooked through.) Serve the broiled fish with lime wedges, Cumin-Scented Warm Savoy Slaw and Coconut-Ginger Rice with Chickpeas and Chiles.
• Heat the vegetable oil over medium-high heat in a large skillet. Add the cumin seeds and stir, 1 minute. Add the cabbage and wilt. Finish the slaw with the lime juice and season with salt.
• Heat the butter in a saucepot over medium heat. Add the chiles, ginger and whites of the scallions and stir 2 minutes. Add the chicken stock, rice, coconut and lime zest. Bring to a boil, then reduce the heat to a simmer and cover. Cook 17 to 18 minutes. Add in the chickpeas in the last 5 minutes of cooking. Finish the rice by stirring in the lime juice, the greens of the scallions and cilantro.

BLACK COD WITH LIME AND COCONUT

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.

ROASTED COD WITH CASHEW COCONUT LIME TOPPING

Steps:

• For the topping: Preheat the oven to 350 degrees F and line a baking pan with parchment paper.
• Toss the cashews and coconut with the oil, curry powder and salt in the baking pan. Bake, stirring once or twice, until the coconut is golden brown, about 5 minutes (be careful, it can burn quickly towards the end). Stir in the lime zest and cool completely. Transfer to a bowl and stir in the cilantro.
• For the fish: Increase the oven temperature to 425 degrees F and line a baking pan with parchment paper.
• Drizzle the parchment with olive oil and place the fish on top. Sprinkle all over with salt and pepper, turning the fillets to coat them with the oil. Sprinkle the top of the fish with the coriander and curry powder, then roast until the cod is just cooked through and flakes apart easily, 12 to 15 minutes.
• Serve the fish with the cashew coconut topping and lime wedges on the side.

COD WITH COCONUT, LIME, AND LEMONGRASS CURRY SAUCE

Steps:

• Preheat the oven to 400°F.
• To make the broth, melt the butter in a small sauté pan or wok over medium heat. Add the shallots, garlic, lemongrass, ginger, kaffir lime leaves and curry and sweat until tender and with no color, about 5 to 6 minutes. Add the chicken stock and bring to a boil. Lower the heat simmer for 15 minutes. Add the coconut milk and cilantro, and simmer for 5 minutes. Season to taste with salt and pepper. Strain through a fine chinois and set aside.
• Divide the 2 tablespoons of canola oil between the skillets. Place over high heat until oil is just smoking. Season the cod on both sides with salt and pepper. Put 2 pieces of cod in each skillet and sauté until golden brown and crusted on the bottom, about 2 1/2 minutes. Turn and sear on the other side for 30 seconds. Put the pans in the oven and roast until a metal skewer can be easily inserted into the fish and, when left in the fish for 5 seconds, feels hot when touched to your lip, about 6 to 7 minutes.
• In a large pot, heat 4 quarts of water, the butter, and the kosher salt. Bring to a boil over high heat. Add the bok choy and cook until crisp tender, about 4 minutes. Remove with a slotted spoon and set aside on a sheet pan in the refrigerator to cool quickly so they retain their bright green color.
• To serve, reheat the sauce and finish with the lime juice. In each of 4 bowls, place a piece of cod. Place 3 to 4 pieces of bok choy around the cod. Pour the sauce over the cod and serve immediately.

COCONUT BREADED COD

Steps:

• Preheat oven to 350 degrees.
• Rinse off cod fillets well under cool water.
• Sprinkle well with lime juice and set aside.
• Mix together bread crumbs, salt, mace, and cayenne.
• Pour into a shallow dish suitable for dredging.
• Beat together eggs and water.
• Put coconut in a shallow dish suitable for dredging.
• Melt butter and pour into bottom of a baking dish.
• (Or spray baking dish with cooking spray.) Dredge each piece of limejuice-covered fish in the crumb mixture.
• Then dip in egg.
• Dredge in coconut.
• (You may repeat the egg/coconut step if you like a thicker coating.) Lay thoroughly-coated pieces of fish in baking pan.
• Bake for about 25-30 minutes or until fish flakes easily.
• Serve with good tartar sauce.
• Also good served along with baked bacon-wrapped shrimp.