| Coconut Lime Cod |
| This cod dish is similar to New England fried cod, but it has a South-East Asian accent. It's crispy and juicy without deep-frying, so it's less fat and less mess. My favorite time of year to cook Coconut Lime Cod is in the summer because the best accompaniment to this fish is sweet and juicy corn with lime cream sauce. However, you can make this dish with or without the sauce and serve it with whatever vegetable is in season. |
| Serves 4 |
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| Ingredients | Directions |
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2 Lb cod fillet 1 tsp salt 1/8 tsp pepper |
Frying Cod: Cut the cod into 4 pieces and season with salt and pepper. |
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2 eggs Zest of 2 limes 3/4 cup shredded coconut (unsweetened) Salt and pepper |
In a medium boal, combine eggs with salt, and mix well with a fork. Combine lime zest and coconut in another plate and season with salt and pepper. Mix well. |
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2 Tbsp canola oil |
Heat a large non-stick skillet over medium heat. When the skillet is hot, add the oil. Coat each piece of fish with egg and then with coconut on all sides, and place in the skillet. Cook for 8 minutes total per inch of fish, turning half way through. The fish is done when you can separate the flakes almost to the middle of fillet and all but the very center of the fillet is opaque. It will continue to cook for a few minutes after it's off the heat and will become completely opaque by the time you eat it. |
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Lime Cream Sauce (Optional): If you want to serve the cod with this sauce, here is how to end up with the fish and the sauce being done at the same time:
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1 Tbsp canola oil 1 shallot minced Salt to taste |
In a medium saucepan, heat the oil over med-low heat and sauté the shallots seasoned with salt until soft but not brown, stirring occasionally, about 8 minutes. |
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2 tsp julienned ginger |
Add the ginger, raise the heat to med-high and sauté 1 more minute. |
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1/2 cup white wine 1 cup water |
Add wine and water and reduce by half, 5-6 minutes. While the sauce it reducing, cook the fish. |
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1 tsp butter, softened 1 tsp flour |
In a small bowl, mix flour and butter into a smooth paste, and whisk it into the wine water mixture. Reduce heat to low, and continue whisking until mixture thickens, and no lumps remain. |
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1/3 cup cream Juice of 1 lime 1/4 tsp salt or to taste Kernels from 2 cobs of corn |
Add cream, lime juice and salt. Taste and correct seasoning. Bring to a simmer, add the corn, and simmer for 1 minute. Take off heat. |
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1 Tbsp chopped cilantro |
Divide the sauce among 4 bowls, sprinkle with cilantro, and top with cod. |