Black Cod with Lime and Coconut

Sheila Jacobs and Lynn Kramer of Abreu, Cabrera, Dominican Republic write: "We're both from the U.S., but we have lived in the Dominican Republic for about 25 years. We're friends, business partners, and neighbors, so we entertain together often. Cooking the local dishes has made us feel a part of the country." This recipe is inspired by pescado con coco (fish with tomato, garlic, and coconut).

Preparing Time: -
Total Time: -
Served Person: Makes 4 servings

Central American/Caribbean Milk/Cream Garlic SautÃ© Low Cal Lime Cod Leek Summer Healthy Cilantro Bon AppÃ©tit Dominican Republic

1 tablespoon olive oil
1/3 cup chopped fresh cilantro
1/2 cup canned unsweetened coconut milk
2 garlic cloves, minced

Carbohydrate 7 g(2%)
Cholesterol 61 mg(20%)
Fat 10 g(16%)
Fiber 1 g(3%)
Protein 26 g(53%)
Saturated Fat 6 g(30%)
Sodium 88 mg(4%)
Calories 226

Preparation Preheat oven to 350Â°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; sautÃ© 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.

Black Cod with Lime and Coconut

Ingredients

Nutrition facts