COCONUT LIME BLACK BEANS
Provided by Damaris Phillips
Categories side-dish
Time 8h50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Soak the beans overnight in cold water to cover.
- Drain the beans and transfer them to a large saucepan. Cover with 3 cups cold water, the coconut water and 2 teaspoons salt, set over medium heat and bring to a boil. Boil for 2 minutes, then turn the heat down to low, cover and cook until tender; depending upon the age of the beans, this will take between 30 and 45 minutes (older beans take longer).
- When tender, add the coconut oil and lime juice and season with salt and pepper. Pour into a serving dish and garnish with the green onions.
BLACK COD WITH LIME AND COCONUT
Provided by Sheila Jacobs
Categories Milk/Cream Garlic Sauté Low Cal Lime Cod Leek Summer Healthy Cilantro Bon Appétit Dominican Republic
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°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; sauté 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.
COCONUT COD
Provided by Sunny Anderson
Time 39m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- 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.
COCONUT DELIGHTS RECIPE BY TASTY
Here's what you need: graham cracker, sweetened condensed milk, coconut
Provided by Ilana Kemp
Yield 10 servings
Number Of Ingredients 3
Steps:
- First, crush the biscuits or crackers into a fine meal in a bowl.
- To this, add sweetened condensed milk and mix well until the batter becomes a sticky consistency.
- Take two tablespoons of batter and roll into a ball.
- In a separate bowl, empty the packet of fine desiccated coconut and coat the ball in the coconut flakes.
- Repeat with the rest of the mixture until done.
- Once the balls are well-coated with the coconut, place in a container and refrigerate for 2-3 hours.
- Retrieve and serve.
- Enjoy!
Nutrition Facts : Calories 416 calories, Carbohydrate 50 grams, Fat 21 grams, Fiber 4 grams, Protein 7 grams, Sugar 45 grams
COD WITH COCONUT, LIME, AND LEMONGRASS CURRY SAUCE
Provided by Eric Ripert
Categories Fish Dinner Lunch Coconut Cod Curry Bok Choy Lemongrass Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 26
Steps:
- Preheat the oven to 400°F.
- To make the broth, melt the butter in a small sauté pan or wok over medium heat. Add the shallots, garlic, lemongrass, ginger, kaffir lime leaves and curry and sweat until tender and with no color, about 5 to 6 minutes. Add the chicken stock and bring to a boil. Lower the heat simmer for 15 minutes. Add the coconut milk and cilantro, and simmer for 5 minutes. Season to taste with salt and pepper. Strain through a fine chinois and set aside.
- Divide the 2 tablespoons of canola oil between the skillets. Place over high heat until oil is just smoking. Season the cod on both sides with salt and pepper. Put 2 pieces of cod in each skillet and sauté until golden brown and crusted on the bottom, about 2 1/2 minutes. Turn and sear on the other side for 30 seconds. Put the pans in the oven and roast until a metal skewer can be easily inserted into the fish and, when left in the fish for 5 seconds, feels hot when touched to your lip, about 6 to 7 minutes.
- In a large pot, heat 4 quarts of water, the butter, and the kosher salt. Bring to a boil over high heat. Add the bok choy and cook until crisp tender, about 4 minutes. Remove with a slotted spoon and set aside on a sheet pan in the refrigerator to cool quickly so they retain their bright green color.
- To serve, reheat the sauce and finish with the lime juice. In each of 4 bowls, place a piece of cod. Place 3 to 4 pieces of bok choy around the cod. Pour the sauce over the cod and serve immediately.
COCONUT BREADED COD
Make and share this Coconut Breaded Cod recipe from Food.com.
Provided by Julesong
Categories Coconut
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Rinse off cod fillets well under cool water.
- Sprinkle well with lime juice and set aside.
- Mix together bread crumbs, salt, mace, and cayenne.
- Pour into a shallow dish suitable for dredging.
- Beat together eggs and water.
- Put coconut in a shallow dish suitable for dredging.
- Melt butter and pour into bottom of a baking dish.
- (Or spray baking dish with cooking spray.) Dredge each piece of limejuice-covered fish in the crumb mixture.
- Then dip in egg.
- Dredge in coconut.
- (You may repeat the egg/coconut step if you like a thicker coating.) Lay thoroughly-coated pieces of fish in baking pan.
- Bake for about 25-30 minutes or until fish flakes easily.
- Serve with good tartar sauce.
- Also good served along with baked bacon-wrapped shrimp.
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