Why not try making this dish for a special Valentines day dinner?
This recipe was originally inspired by “pescado con coco” – fish with tomato, garlic and coconut from the Dominican Republic.
I’ve made this on several occasions and if you love Black Cod otherwise known as Sablefish (one of my favorites) and the best replacement for Chilean Sea Bass which has been endangered for some time now, then this recipe is sure to be a hit.
1 ¼ pound skinless black cod fillet
4 tsp. fresh lime juice, divided
1 Tbsp. olive oil
1 ½ cups chopped leek (white and pale green parts only; about 1 large)
2 garlic cloves, minced
½ cup canned unsweetened coconut milk
1 tsp. (packed) grated lime peel
1/3 cup chopped cilantro (and a sprig or two for garnish)
Preheat oven to 350 F. Sprinkle fish with salt and pepper, place in 11x7x2 inch glass baking dish. Drizzle with 1 ½ teaspoons of 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 or until there is no resistance when pierced with a fork. Transfer to platter. Whisk juices in baking dish. Spoon around fish; top with cilantro. Makes 4 servings.
ENJOY with jasmine rice and a green veggie like string beans or asparagus.