Coconut Lime Cod

Coconut Lime Cod

Five in 25

Serves 4

Five Ingredients

4 six oz cod fillets

1 can coconut milk

1 T kashmiri chili powder*

1 lime

I bunch cilantro

From the Pantry

1 T olive oil

In a bowl or food processor add the can of coconut milk and chili powder. Zest the lime and add the zest and juice to the coconut milk. Mince a handful of cilantro and add a palmful (about ¼ cup minced) to the mixture. Season lightly with salt. Blend or mix by hand until thoroughly combined. Taste and adjust seasoning as needed.

Season the cod with salt and pepper. Add the olive oil to a skillet over medium high heat. Lay the cod in and cook for 3-4 minutes a side or until cooked through to your liking. Thicker pieces may be easier to finish cooking in the oven.

Plate with a grain or vegetable of your choice and drizzle the coconut lime sauce over the top. You may want to microwave the sauce for a few seconds before serving to ensure it isn’t too cold.

*Any chili powder will work here – chipotle, ancho, etc. You are looking for a spicy, smokey element for the sauce. Even something like sriracha or sambal would be great.