COCONUT COD

COCONUT COD image

Yield 4 servings

Number Of Ingredients 6

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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

Steps:

Preheat the oven to 400 degrees F. 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. 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. 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.