ROASTED COD WITH CASHEW COCONUT LIME TOPPING
Provided by Valerie Bertinelli
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 13
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
Provided by Eric Ripert
Categories Fish Dinner Lunch Coconut Cod Curry Bok Choy Lemongrass Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 26
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 COD
Provided by Sunny Anderson
Time 39m
Yield 4 servings
Number Of Ingredients 6
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.
COCONUT FISH STEW WITH BASIL AND LEMONGRASS
This stew is profoundly flavored and nuanced, with pungent notes of herbs, lime and saline fish sauce softened by the coconut milk, supple seafood and rice.
Provided by Melissa Clark
Categories for two, soups and stews, main course
Time 20m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Heat oil in a medium pot over medium heat. Add shallots and garlic and cook, stirring, until shallots are softened, 3 to 5 minutes. Stir in stock, coconut milk, lemongrass, jalapeño, vinegar, fish sauce, sugar, salt and lime zest. Simmer for 10 minutes.
- Stir in seafood and herbs. Cook 2 to 3 minutes. Stir in lime juice and serve, with rice if desired. (Note: Without rice it's more soup than stew.)
Nutrition Facts : @context http, Calories 755, UnsaturatedFat 11 grams, Carbohydrate 43 grams, Fat 52 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 38 grams, Sodium 1891 milligrams, Sugar 15 grams, TransFat 0 grams
CHICKEN WITH LEMONGRASS & COCONUT
An unashamedly rich and creamy chicken, coconut and lemongrass Thai dish - which you can make ahead and freeze
Provided by Mary Cadogan
Categories Dinner, Main course
Time 40m
Number Of Ingredients 11
Steps:
- Tip all the ingredients except the chicken, lime juice and herbs into a pan, bring to a gentle simmer and cook uncovered at a relaxed bubble for 5 minutes.
- Add the chicken, cover and simmer for 15 minutes, until the chicken is tender. Stir in the lime juice, then scatter over the herbs before serving with rice.
Nutrition Facts : Calories 454 calories, Fat 23 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 26 grams protein, Sodium 1.89 milligram of sodium
VIETNAMESE-STYLE COD, PRAWN & COCONUT CURRY
Make and share this Vietnamese-Style Cod, Prawn & Coconut Curry recipe from Food.com.
Provided by hectorthebat
Categories Nuts
Time 25m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Put the oil in a large pan over a high heat. Add the garlic, ginger and shallot and fry for 30secs-1 min until just starting to turn golden brown. Add the curry powder, turmeric and chilli, and stir-fry for 30 secs.
- Add the tomato puree, coconut milk, stock, sugar, lemongrass, bay leaves, and fish sauce. Bring to the boil, then simmer until thickened.
- Add the cod and prawns, and bring back to the boil. Cover and simmer for 5 mins, until the cod is cooked through and the prawns are pink. Stir in the lime juice, garnish with coriander and chillies, if using, and serve with rice.
Nutrition Facts : Calories 123.9, Fat 1.4, SaturatedFat 0.2, Cholesterol 53.1, Sodium 361.4, Carbohydrate 7.1, Fiber 2.4, Sugar 2.3, Protein 20.7
BLACK COD WITH LIME AND COCONUT
Provided by Sheila Jacobs
Categories Milk/Cream Garlic Sauté Low Cal Lime Cod Leek Summer Healthy Cilantro Bon Appétit Dominican Republic
Yield Makes 4 servings
Number Of Ingredients 8
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.
BASIC LEMON GRASS CURRY SAUCE
From an Asian website featuring Laotian, Cambodian and Thai recipes and cookbooks. It is a Cambodian recipe. Cook time does not apply to step 3, as your choice of vegetables or meat will dictate how long it will cook.
Provided by Studentchef
Categories Sauces
Time 45m
Yield 1 quart
Number Of Ingredients 9
Steps:
- Puree together the lemon grass, garlic, galangal, turmeric, Jalape and shallots.
- Bring the coconut milk to a boil and add the pureed ingredients, lime leaves, and salt and boil gently, stirring constantly, for about 5 minutes. Reduce the heat to low and simmer, stirring often, for about 30 minutes, or until lime leaves are tender and the sauce is creamy. Remove the leaves before serving.
- To prepare one portion, pour 1/2 cup of this curry sauce into a shallow vessel or a wok. Add 1/2 cup of meat or vegetables, bring to a medium boil and cook to desired degree.
Nutrition Facts : Calories 3796.9, Fat 169.5, SaturatedFat 160.4, Sodium 540, Carbohydrate 574.1, Fiber 3.2, Sugar 534.3, Protein 15.2
COCONUT FISH CURRY
This colourful hake and prawn one-pot has Thai and Indian inspired flavours and is quick enough for midweek - ready in under 30 minutes
Provided by Jane Hornby
Categories Supper
Time 30m
Number Of Ingredients 15
Steps:
- Heat the oil in a wide, lidded frying pan, then soften the onion for 5 mins. Increase the heat a little, stir in the ginger, garlic, shrimp paste, chilli and lemongrass, and cook for 2 mins. Add the curry powder and sugar, and keep stirring. When the sugar starts to melt and everything starts to clump together, add the coriander stems, coconut milk and 2 tbsp water, then bring to a simmer.
- Add the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime. Pop on the lid and simmer for 5 mins more or until the hake is just cooked and flaking, and the prawns are pink through. Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scatter over the coriander leaves and serve with rice.
Nutrition Facts : Calories 412 calories, Fat 24 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 1.7 milligram of sodium
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