Best Citrus Coconut Steamed Cod Recipes
CITRUS COD
We enjoy fish frequently, and this baked version has a tempting mild orange flavor. It comes out of the oven flaky and moist, and it's just the thing to make for a delightful light meal. - Jacquelyn Dixon, LaPorte, IA
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Place fillets in an 11x7-in. baking dish coated with cooking spray. , In a skillet, heat butter over medium-high heat; saute onion and garlic until tender. Spoon over fish. Mix orange zest and citrus juices; drizzle over fish. , Bake, uncovered, until fish just begins to flake easily with a fork, 15-20 minutes. Sprinkle with pepper and parsley.
Nutrition Facts : Calories 153 calories, Fat 6g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 108mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 18g protein. Diabetic Exchanges
COD AND CLAMS IN COCONUT NAGE
This dish needs only 20 minutes of attention at the stove. The coconut nage delivers a whisper of sweetness, ginger-chile heat and a splash of lime, and the broth is light enough to suit a summer dinner with plenty of chilled wine. I paired it with the best of Mâconnais, wines that express citrus and minerals balanced by a touch of grapy richness. I served sautéed sugar snap peas alongside, on separate plates.
Provided by Florence Fabricant
Categories dinner, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Place cod on a platter, pour 2 tablespoons lime juice over it and season with salt and pepper. Cover and refrigerate 2 hours.
- Heat oil in a large sauté pan. Add garlic, ginger, jalapeño and fennel and cook over low heat until ingredients are soft. Add wine, bring to a simmer, add clams, cover and cook until clams open, 5 minutes or so. Use a slotted spoon to remove clams in their shells to a bowl. Cover.
- Add coconut milk to pan; bring to a slow simmer. Add fish in a single layer (it should be nearly submerged). Cook about 8 minutes, until fish is just done. Use a slotted spoon or spatula to transfer fish to each of 6 soup plates. Add a scoop of rice to each plate. Return clams to pan, bring to a simmer, add remaining lime juice and check seasonings. Place 3 clams in each dish, ladle coconut broth over each portion, sprinkle with mint and serve.
Nutrition Facts : @context http, Calories 473, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 21 grams, Fiber 3 grams, Protein 38 grams, SaturatedFat 13 grams, Sodium 974 milligrams, Sugar 2 grams, TransFat 0 grams
STEAMED COD WITH COCONUT CHUTNEY
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prepare a steamer with at least 2 inches of water on bottom. Combine garlic, ginger and chilies in a food processor, and grind to a paste. Add cilantro, mint and coconut, and pulse until mixture is nicely chopped but not pureed. Stir in lime juice, oil and salt. Taste, and adjust seasoning.
- Season fish with salt, and put it on a plate or in a shallow bowl. Place in steamer. Top with herb paste, and steam for about 15 minutes or until fish is done. (A thin-bladed knife will meet little or no resistance when it is done.) Serve immediately.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 13 grams, Sodium 655 milligrams, Sugar 3 grams, TransFat 0 grams
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