Empty My Fridge
Coconut Lemon Cod: A Refreshing Twist on Seafood!
Ingredients
- Lemon2
- Cod · boneless skinless1 lb
- Saltto taste
- Black pepperto taste
- Garlic8
- Chili pepper2
- Ginger · peeled1 piece
- Olive oil1 tbsp
- Coconut milk1 cup
- Honey1 tbsp
- Dill1 tbsp
- Rice · cooked, for serving
Instructions
- Cut one lemon into 6 round slices and set aside. Zest the other lemon, then juice half of it; set the zest and juice aside.
- Pat the cod dry and season both sides with salt and pepper.
- Crush the garlic, chiles and ginger in a mortar until they form uniform chunky pieces.
- Heat the oil in a large skillet over medium-high heat. Add the crushed mixture and cook, stirring often, for 1–2 minutes until fragrant.
- Spread the lemon slices over the mixture, then lay the cod on top. Add the coconut milk, honey, lemon zest and lemon juice. Stir and bring to a gentle simmer over medium heat.
- Spoon the coconut milk over the fish, cover, and simmer for 6–8 minutes, until the fish flakes easily with a fork.
- Taste the sauce and adjust with lemon juice or salt if needed. Sprinkle with dill and serve hot over rice or steamed greens.
Summarized from Tasty's video. Watch it for the details.
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