Blackcodwithlimeandcoconut Recipes
PUT THE LIME IN THE COCONUT
Provided by Sandra Lee
Categories beverage
Time 10m
Yield depends on the amounts
Number Of Ingredients 8
Steps:
- Add all ingredients, except coconut flakes and honey, in a cocktail shaker with ice. Pour honey onto a plate. Lay out coconut on a plate. Dip the rims of chilled glasses into honey and roll in coconut. Shake and pour into chilled martini glasses to serve.
- Note: For a non-alcoholic version, omit the vodka and the banana Schnapps and substitute the ice with 1 banana. Puree the mixture in a blender.
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.
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.
BAKED BLACK COD
This is a Japanese dish with a Spanish twist, that is so good and really special if served with Roasted Sweet and Sour Onions. Adapted from Bon Appetit!
Provided by Sharon123
Categories Bass
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Using a sharp knife, make 3 1/4" deep, 2 1/2" long diagonal cuts in skin of each fish fillet. Arrange fillets in a single layer, skin side up, in a 15"x10"x2" glass baking dish. Pour sherry and 1/4 cup olive oil over fish; sprinkle with pepper. Cover and refrigerate at least 4 hours and up to 6 hours, turning every so often.
- Preheat oven to 425*F. Combine butter and garlic in a heavy medium saucepan. Cook over medium heat till butter melts and garlic begins to brown, about 12 minutes, stirring occaionally. Discard garlic cloves. Add panko to butter(mix will bubble); cook till golden brown, about 3 minutes. Add the lemon juice; remove from heat. Stir in smoked paprika. Season sauce to taste with salt and pepper. Cover to keep warm while preparing fish.
- Remove fish from marinade and drain. Sprinkle fish with coarse salt. Heat remaining 1 tbls. oil in a large ovenproof skillet over medium high heat. Add the fish, skin side down, and cook until lightly browned, about 1 minute. Turn fillets over; place skillet in the oven and roast until fish is just opaque in center, about 2 minutes.
- If serving with Roasted Sweet and Sour Onions, spoon the onions into the center of 6 plates. Top each serving with 1 fish fillet. Spoon sauce over and serve. Enjoy!
Nutrition Facts : Calories 551, Fat 43.5, SaturatedFat 21.3, Cholesterol 155.1, Sodium 131.2, Carbohydrate 5, Fiber 0.7, Sugar 0.7, Protein 31.7
ALASKAN BLACK COD WITH HOISIN AND GINGER SAUCES
An easy Alaskan Black Cod recipe with Hoisin and Ginger Sauces
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Whisk first 6 ingredients in small bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring ginger sauce to room temperature before serving.
- Preheat oven to 450°F. Stir hoisin and chili paste in another small bowl. Heat oil in heavy large ovenproof skillet over medium-high heat. Add cod, skin side up. Cook 2 minutes, then turn cod over. Spoon hoisin mixture over fillets, dividing equally. Transfer to oven and bake until fish is just opaque in center, about 5 minutes. Place 1 fillet in each of 4 shallow soup bowls. Spoon ginger sauce around fish and serve with steamed rice.
- Available in the Asian foods section of many supermarkets and at Asian markets.
BLACK COD WITH LIME AND COCONUT
Make and share this Black Cod With Lime and Coconut recipe from Food.com.
Provided by Lula1026
Categories Coconut
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Sprinkle fish with salt and pepper; place in 11x7x2" glass baking dish. Drizzle with 1 1/2 teaspoons lime juice.
- Heat oil in large skillet over medium heat. Add leek over medium heat. Add leek and garlic; saute 7 minutes. Add coconut milk and remaining lime juic; boil until thick, about 4 minutes. Stir in lime peel.
- Spoon sauce over fish. Bake about 20 minutes, until fish is just opaque in center. Transfer to platter. Whisk juices in baking dish. Spoon around fish, top with cilantro.
Nutrition Facts : Calories 225.9, Fat 10.5, SaturatedFat 6, Cholesterol 61.1, Sodium 87.5, Carbohydrate 6.5, Fiber 0.7, Sugar 1.4, Protein 26.5
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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 …
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5/5 (3)Total Time 45 minsServings 4
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- 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.
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