Black Cod with Lime and Coconut |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Sheila Jacobs and Lynn Kramer of Abreu, Cabrera, Dominican Republic write: We're both from the U.S., but we have lived in the Dominican Republic for about 25 years. We're friends, business partners, and neighbors, so we entertain together often. Cooking the local dishes has made us feel a part of the country. This recipe is inspired by pescado con coco (fish with tomato, garlic, and coconut). Ingredients:
1 1/4-pound skinless black cod fillet |
4 teaspoons fresh lime juice, divided |
1 tablespoon olive oil |
1 1/2 cups chopped leek (white and pale green parts only; about 1 large) |
2 garlic cloves, minced |
1/2 cup canned unsweetened coconut milk |
1 teaspoon (packed) grated lime peel |
1/3 cup chopped fresh cilantro |
Directions:
1. 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.
2. 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.
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