- Servings : 4
- Prep Time : 5m
- Cook Time : 14m
- Ready In : 19m
- 1 (13.5-ounce) can coconut milk
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 4 (6-ounce) cod fillets
- 1 jalapeno, stemmed and thinly sliced lengthwise
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.
Recipe courtesy of Sunny Anderson, 2010