| Level: | Easy |
| Total: | 39 min |
| Prep: | 5 min |
| Inactive: | 20 min |
| Cook: | 14 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 393 |
| Total Fat | 28 g |
| Saturated Fat | 19 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 32 g |
| Cholesterol | 73 mg |
| Sodium | 662 mg |
Reviews
Based on previous reviews I made the following changes to this recipe:
I added the zest of one lime. Used juice of 2 limes, also added half of a jalapeno, chopped and a pinch of red pepper flakes. (My husband likes a little ‘kick’ to his flavors.)
I added the zest of one lime. Used juice of 2 limes, also added half of a jalapeno, chopped and a pinch of red pepper flakes. (My husband likes a little ‘kick’ to his flavors.)
A new twist on Cod …really delicious! I had a good bit of extra topping which I saved and added to vanilla ice cream the next day. Yummy!
Looked great. Smelled great. Lacked flavor. I followed the recipe exactly & added extra s&p just to bring out the flavors a bit. The sides (from the same episode were amazing) held the meal together.
Was very blah I added zest of lime as well and it helped the sauce. The jalapeño made parts bitter. Not sure if I over or under cooked it
Delicate and flaky. I added the zest of one lime. The sauce was delicious over jasmine rice.
I don’t understand how this recipe gets reviews saying it’s bland. If you are expecting it to taste like suntan lotion, this is not going to fit for you. It is not sweet. The flavor is mild and balanced with just the right amount of zip from the lime. The change I made was to season the cod with salt and pepper prior to soaking in marinade. Also let it soak in marinade longer than the recipe required. Used cod loins because I like thick large flake fish.
Served with cilantro lime rice and green peas. It was delicious. Will be making this many more times.
Served with cilantro lime rice and green peas. It was delicious. Will be making this many more times.
I wish I would have read the reviews before I made this. This is a very bland recipe. I even seasoned the fish before I put it in the marinade. I continued salting while I ate with no improvement. The marinade also gets thinner as you try to reduce it. Blah.
This recipe is simple and delicious. If I don’t have jalapenos, I use sriracha sauce to give the marinade/sauce some kick. The coconut milk give it a creamy, lusciousness that’s a healthy alternatives to cream and butter. Love it!
I think this recipe was getting a bad wrap from people who didn’t realize how mild coconut milk is. The recipe is light and delicious. I just did a few alterations to bring in more flavor. Changes I made:
-Juice of 2 small limes instead of 2 TBSP
-Heavily salted the marinade since fish isn’t seasoned directly
-Cooked fish for 10 mins to ensure it wasn’t going to be dry
Great marinade that doesn’t mask the taste of the fish, but I would add a kaffir lime to the marinade give it more of a Thai flare to it. I served it with sautéed spinach and it was yum!!