Coconut Cod Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

COCONUT CURRY BAKED COD RECIPE



Coconut Curry Baked Cod Recipe image

With just 5 ingredients and minimal prep time, this coconut curry baked cod recipe is one of my favorite easy fish recipes. Makes 4 servings.

Provided by Melissa Belanger

Categories     Main Course

Time 30m

Yield 4

Number Of Ingredients 6

4 individual cod fillets
Salt & pepper
1 1/2 cups coconut milk
2 teaspoons grated fresh ginger
2 teaspoons curry paste
Chopped fresh cilantro (amount to taste)

Steps:

  • Preheat oven to 400˚F (200˚C). Season cod fillets with salt & pepper.
  • In a small saucepan over medium-high heat, whisk together coconut milk, ginger and curry paste until smooth. Pour a thin layer of sauce into a large baking dish. Place fish on top, and pour remaining sauce into the pan.
  • Bake for 20 minutes (cod should be fully opaque and flakes easily with a fork).
  • Top fish with cilantro and serve with a generous portion of sauce.

Nutrition Facts : Calories 233 calories, Sugar 0.2 g, Sodium 754 mg, Fat 18.3 g, SaturatedFat 16.1 g, TransFat 0 g, Carbohydrate 3.2 g, Fiber 0.3 g, Protein 16.9 g, Cholesterol 39.1 mg

COCONUT CURRY FISH



Coconut Curry Fish image

A wonderfully exotic but quick dish! Serve over brown rice, millet, or quinoa.

Provided by MATHGOD

Categories     World Cuisine Recipes     Asian     Indian

Time 30m

Yield 6

Number Of Ingredients 14

2 cups water
1 cup uncooked brown rice
1 tablespoon vegetable oil
1 large onion, chopped
3 cloves garlic, crushed
1 pound cod fillets, cut into chunks
1 ½ tablespoons curry powder
2 teaspoons chili powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
salt and pepper to taste
1 (14 ounce) can coconut milk
1 (16 ounce) package frozen stir-fry vegetables
1 tablespoon cornstarch

Steps:

  • Bring the water and rice to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
  • Heat the oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook 1 minute. Mix in cod, and season with curry powder, chili powder, turmeric, cumin, salt, and pepper. Pour in the coconut milk, and mix in frozen vegetables. Cover, and cook 10 minutes, or until vegetables are tender and cod is easily flaked with a fork.
  • Drain 1/2 cup liquid from the skillet into a bowl, and mix with cornstarch. Stir back into skillet to thicken sauce. Serve over the cooked rice.

Nutrition Facts : Calories 352.8 calories, Carbohydrate 32.1 g, Cholesterol 27.3 mg, Fat 18 g, Fiber 5.1 g, Protein 18.9 g, SaturatedFat 13 g, Sodium 282.6 mg, Sugar 2.7 g

COCONUT COD CHOWDER WITH SEASONED OYSTER CRACKERS



Coconut Cod Chowder With Seasoned Oyster Crackers image

Too often fish chowder is heavy, gloppy, and one-note. Not this one. Coconut milk and lots of zippy aromatics bring life to the dish.

Provided by Molly Baz

Categories     Bon Appétit     Dinner     One-Pot Meal     Seafood     Fish     Cod     Coconut     Leek     Potato     Celery     Coriander     Ginger     Soy Free     Peanut Free     Tree Nut Free     Spring

Yield 4 servings

Number Of Ingredients 16

1½ lb. skinless, boneless cod or halibut fillets
2½ tsp. kosher salt, divided, plus more
5 Tbsp. ghee or unsalted butter, divided
2 medium leeks, white and pale green parts only, halved lengthwise, thinly sliced crosswise
6 garlic cloves, thinly sliced
1 (3") piece ginger, peeled, cut into matchsticks
¾ tsp. ground turmeric
¾ tsp. ground coriander
½ tsp. ground cardamom
1 serrano chile, thinly sliced
12 oz. baby Yukon Gold or red potatoes, halved
2 (13.5-oz.) cans unsweetened coconut milk
2 celery stalks, thinly sliced, plus leaves for serving (optional)
1½ cups oyster crackers
1 tsp. paprika
2 limes, divided

Steps:

  • Season cod all over with 1½ tsp. salt; set aside. Heat 3 Tbsp. ghee in a medium Dutch oven over medium. Cook leeks, garlic, and ginger, stirring occasionally, until softened but not browned, about 3 minutes. Add turmeric, coriander, and cardamom and cook, stirring, until fragrant, about 30 seconds. Add chile, potatoes, coconut milk, 1 tsp. salt, and ¾ cup water; bring to a boil (still over medium). Immediately reduce heat so soup is at a bare simmer. Cover, leaving lid slightly askew, and cook until potatoes are barely fork-tender, 10-12 minutes.
  • Carefully nestle reserved fish into pot, spoon some broth over, and cover, leaving lid slightly askew. Cook at a bare simmer 4 minutes, then stir in celery. Cook until fish is opaque and flakes easily, about 5 minutes. Taste chowder and season with more salt if needed.
  • Meanwhile, heat remaining 2 Tbsp. ghee in a small skillet over medium-low. Add crackers and stir well to coat. Cook, stirring often, until golden brown, about 5 minutes. Remove from heat and add paprika; toss to evenly coat.
  • Slice 1 lime in half and squeeze juice into chowder. Taste and season with more salt if needed. Ladle into bowls, breaking fish into large pieces. Scatter celery leaves over chowder if using and top with crackers. Slice remaining lime into wedges and serve alongside.

COCONUT-POACHED FISH WITH BOK CHOY



Coconut-Poached Fish With Bok Choy image

This one pot, Thai-influenced dish couldn't be easier to assemble, and its beautiful presentation makes it look like you spent a lot longer on dinner than you actually did. The poaching liquid does double duty by gently cooking the fish and wilting the bok choy. If bok choy is unavailable, another sturdy green, like kale or Napa cabbage, can be substituted. Serve with steamed jasmine rice to soak up some of the fragrant coconut milk broth.

Provided by Colu Henry

Categories     dinner, weekday, weeknight, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 15

4 (6-ounce) cod fillets or other flaky white fish
Kosher salt
2 tablespoons canola or vegetable oil
1 large shallot, thinly sliced
2 garlic cloves, thinly sliced
1 (2-inch) piece ginger, peeled and cut into thin matchsticks
1 fresh Thai or Serrano chile, thinly sliced
2 (13 1/2-ounce) cans coconut milk
1 1/2 teaspoons fish sauce
1 teaspoon light brown sugar
About 7 ounces baby bok choy, ends trimmed and stalks separated
1/4 cup roughly chopped cilantro, both leaves and tender stems
2 tablespoons thinly sliced scallion greens
Lime wedges (from 1 lime), for serving
Flaky salt (optional)

Steps:

  • Season fish well with salt. In a large sauté pan, heat oil over medium heat. Add shallot, garlic, ginger and chile, and cook, stirring often until they become translucent, about 2 minutes. Season with salt.
  • Add coconut milk, fish sauce and brown sugar, and whisk together until combined and sugar dissolves. Bring mixture to a gentle simmer. Add cod fillets and turn the heat down to low. Cover and cook until cod is just cooked through and opaque, about 6 to 8 minutes. Carefully remove the fish and plate in bowls.
  • Add bok choy to the coconut milk broth and turn heat to medium-low. Cook bok choy until leaves are wilted and stems are tender, about 1 to 2 minutes.
  • Divide bok choy evenly alongside the fish and ladle the coconut milk broth over each portion. Top with cilantro, scallions and a good squeeze of lime, and serve with remaining wedges on the side. Garnish with flaky salt, if desired.

Nutrition Facts : @context http, Calories 644, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 51 grams, Fiber 2 grams, Protein 40 grams, SaturatedFat 38 grams, Sodium 1077 milligrams, Sugar 4 grams, TransFat 0 grams

COCONUT BREADED COD



Coconut Breaded Cod image

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

1 1/4 lbs thick cod fish fillets, boned,cut into 4 pieces
3 tablespoons lime juice
1 cup fine dry breadcrumb
1/4 teaspoon salt
1/4 teaspoon ground mace
1/2 teaspoon cayenne, to taste
2 eggs
3 tablespoons water
2 cups finely grated unsweetened coconut
2 tablespoons butter

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.

TOMATO-COCONUT CURRY WITH COD



Tomato-Coconut Curry with Cod image

This tomato curry is enriched with coconut cream and brightened with fresh basil and lime juice. And generally speaking, we found that curry paste in a can packs a lot more flavor than that in a bottle; we like Maesri.

Provided by Andy Baraghani

Categories     Shallot     Ginger     Curry     Tomato     Coconut     Milk/Cream     Cod     Fish     Basil     Lime Juice     One-Pot Meal     Dinner

Yield 4 servings

Number Of Ingredients 10

1/4 cup vegetable oil
1 large shallot, thinly sliced into rings
1 1/2 tsp. kosher salt, divided, plus more
1 2" piece ginger, peeled, finely grated
1/4 cup mild red curry paste
3 cups cherry tomatoes
1 (5.4-oz.) can coconut cream
4 (5-oz.) skinless, boneless cod fillets, patted dry
1 cup basil leaves, torn
1 Tbsp. fresh lime juice

Steps:

  • Preheat oven to 300°F. Pour oil into a large wide saucepan and add shallot. Set over medium-high and cook, shaking pan often, until shallot is golden brown, 3-5 minutes. Using a slotted spoon, transfer shallot to paper towels to drain; season with 1/2 tsp. salt.
  • Return pan with oil to medium-high heat and add ginger and curry paste. Cook, stirring occasionally, until paste begins to stick to pan, about 3 minutes. Add tomatoes and cream and bring to a simmer. Cook, stirring occasionally, until tomatoes begin to burst and curry just starts to stick to pan, 6-8 minutes. Remove from heat.
  • Season fish fillets all over with 1 tsp. salt and arrange over tomato mixture. Transfer pan to oven and bake until flesh is opaque all the way through, firm to the touch, and easily flakes when thickest part is pierced with a paring knife, 18-22 minutes.
  • Transfer fish and curry to a platter. Toss basil with lime juice and a pinch of salt in a small bowl. Scatter over curry. Top with crispy shallots.

COD WITH CONFETTI COCONUT RICE RECIPE BY TASTY



Cod With Confetti Coconut Rice Recipe by Tasty image

Here's what you need: basmati rice, red bell pepper, carrot, jalapeño, salt, Thai Kitchen® coconut milk, water, cod fillets, ground black pepper, McCormick® dried cilantro leaves, vegetable oil, Lime wedge

Provided by Hannah Williams

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

1 cup basmati rice, rinsed
¼ cup red bell pepper, finely chopped, seeds and ribs removed
¼ cup carrot, finely chopped
¼ cup jalapeño, seeded and minced
4 teaspoons salt, divided
1 can Thai Kitchen® coconut milk
¼ cup water
24 oz cod fillets, pacific
½ teaspoon ground black pepper
1 teaspoon McCormick® dried cilantro leaves
1 tablespoon vegetable oil
Lime wedge, for garnish

Steps:

  • In a medium saucepan, combine the rice, bell pepper, carrots, jalapeño, 2 teaspoons salt, Thai Kitchen coconut milk, and water, then stir to combine. Turn the heat to medium-high and bring to a boil. Cover, reduce the heat to low, and simmer for 10-12 minutes or until the rice is tender and the liquid has been absorbed.
  • Meanwhile, season the cod fillets on both sides with the remaining 2 teaspoons of salt, the pepper, and McCormick Dried Cilantro Leaves.
  • In a large skillet, heat the vegetable oil over medium-high heat. Once the oil is almost smoking, lay each fillet in the pan. Sear until fish releases from pan with ease and is golden brown, about 5 minutes. Using a fish spatula, flip each fillet and sear on the other side until cooked through, about 3 minutes.
  • To serve, scoop rice onto each plate and top with a cod fillet. Serve with lime wedges.
  • Enjoy!

Nutrition Facts : Calories 558 calories, Carbohydrate 45 grams, Fat 25 grams, Fiber 0 grams, Protein 37 grams, Sugar 1 gram

CITRUS COCONUT STEAMED COD



Citrus Coconut Steamed Cod image

I love to make this fusion meal on weeknights when I am short on time but want something big in flavor. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

4 cod fillets (6 ounces each)
1 tablespoon cornstarch
1 cup canned coconut milk
1/2 cup orange juice
2 tablespoons sweet chili sauce
1 teaspoon minced fresh gingerroot
1 teaspoon soy sauce
1 can (11 ounces) mandarin oranges, drained
1 green onion, chopped
2 tablespoons sliced almonds
1 tablespoon sesame oil
Minced fresh cilantro

Steps:

  • In a large saucepan, place a steamer basket over 1 in. water. Place cod in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, until fish just begins to flake easily with a fork, 8-10 minutes. Meanwhile, in a small saucepan, whisk cornstarch, coconut milk and orange juice until smooth. Add chili sauce, ginger and soy sauce. Cook and stir over medium heat until thickened, 1-2 minutes. Stir in oranges, green onion, almonds and sesame oil; heat through. Serve with cod; sprinkle with cilantro.

Nutrition Facts : Calories 330 calories, Fat 15g fat (10g saturated fat), Cholesterol 65mg cholesterol, Sodium 316mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 1g fiber), Protein 29g protein.

COCONUT COD CHOWDER



Coconut Cod Chowder image

This herb-laced chowder gets its silky texture and nutty flavor from coconut milk, a plant-based substitute for the more traditional heavy cream used in many chowders. Cannellini beans are a protein-rich swap for potatoes that offer a creamy, satisfying bite.

Provided by Justin Chapple

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

1/4 cup extra-virgin olive oil
3 stalks celery, sliced
1 onion, finely chopped
3 garlic cloves, finely chopped
Kosher salt and freshly ground black pepper
Two 8-ounce bottles clam juice (see Cook's Note)
One 15-ounce can coconut milk
1 1/4 pounds cod fillet, cut into 1 1/2-inch chunks
One 15-ounce can cannellini beans, rinsed and drained
1 cup yellow or gold grape tomatoes, halved
2 tablespoons fresh lemon juice
1/3 cup finely chopped fresh dill, plus more for garnish
1/3 cup finely chopped fresh parsley, plus more for garnish
1/3 cup thinly sliced scallions, plus more for garnish
Crushed red pepper flakes, for serving, optional

Steps:

  • Heat the oil in a Dutch oven or large saucepan over medium heat until glistening. Add the celery, onion, garlic and a generous pinch each of salt and pepper. Cook, stirring occasionally, until the vegetables are softened but not browned, 5 to 7 minutes.
  • Add the clam juice and coconut milk and bring just to a simmer. Add the cod and beans, then cover and simmer over low heat until the fish is just cooked through, 5 to 7 minutes.
  • Add the tomatoes and lemon juice; let stand for 1 minute. Gently stir in the dill, parsley and scallions and season with salt and pepper. Ladle into bowls and serve, passing additional herbs and crushed red pepper, if using, at the table.

CURRIED BEAN & COCONUT COD



Curried bean & coconut cod image

Enjoy this healthy, creamy cod curry. This cheat's version combines sweetcorn and unsweetened coconut yogurt, which is lower in fat than coconut milk

Provided by Sara Buenfeld

Categories     Dinner, Lunch

Time 45m

Number Of Ingredients 15

125g brown basmati rice
200g can sweetcorn
15g ginger, peeled
2 large garlic cloves
1⁄2 tsp mustard seeds
1 tbsp garam masala
1 tsp vegetable bouillon powder
1⁄2-1 red chilli, deseeded and sliced (optional)
1 cinnamon stick
160g green beans, trimmed
160g whole cherry tomatoes
160g baby spinach
2 skinless cod loins (about 240g)
80g coconut yogurt
10g coriander, chopped, plus extra to serve

Steps:

  • Boil the rice following pack instructions. Meanwhile, tip the sweetcorn into a bowl with the ginger and garlic, and blitz with a hand blender until smooth and creamy.
  • Put the mustard seeds in a large pan and warm briefly over a low heat until they start to pop. Tip in the garam masala and sweetcorn mixture, and mix with 350ml boiling water, the bouillon, chilli (if using) and cinnamon stick. Bring to the boil, then lower the heat to medium. Add the beans and tomatoes, then cover the pan and cook for 6 mins.
  • Add the spinach and stir until beginning to wilt, then top with the fish, spoon over some sauce or gently push it under, then cover and cook 5-8 mins more until the fish is just cooked.
  • Carefully lift the fish from the pan and stir the coconut yogurt and coriander into the curry. Serve with the rice and extra coriander scattered over.

Nutrition Facts : Calories 514 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 35 grams protein, Sodium 1.3 milligram of sodium

More about "coconut cod recipes"

COCONUT COD CHOWDER RECIPE | BON APPéTIT
coconut-cod-chowder-recipe-bon-apptit image
2020-02-11 Step 1. Season cod all over with 1½ tsp. salt; set aside. Heat 3 Tbsp. ghee in a medium Dutch oven over medium. Cook leeks, garlic, and …
From bonappetit.com
4.8/5 (72)
Author Molly Baz
Servings 4
Estimated Reading Time 2 mins
  • Season cod all over with 1½ tsp. salt; set aside. Heat 3 Tbsp. ghee in a medium Dutch oven over medium. Cook leeks, garlic, and ginger, stirring occasionally, until softened but not browned, about 3 minutes. Add turmeric, coriander, and cardamom and cook, stirring, until fragrant, about 30 seconds. Add chile, potatoes, coconut milk, 1 tsp. salt, and ¾ cup water; bring to a boil (still over medium). Immediately reduce heat so soup is at a bare simmer. Cover, leaving lid slightly askew, and cook until potatoes are barely fork-tender, 10–12 minutes.
  • Carefully nestle reserved fish into pot, spoon some broth over, and cover, leaving lid slightly askew. Cook at a bare simmer 4 minutes, then stir in celery. Cook until fish is opaque and flakes easily, about 5 minutes. Taste chowder and season with more salt if needed.
  • Meanwhile, heat remaining 2 Tbsp. ghee in a small skillet over medium-low. Add crackers and stir well to coat. Cook, stirring often, until golden brown, about 5 minutes. Remove from heat and add paprika; toss to evenly coat.
  • Slice 1 lime in half and squeeze juice into chowder. Taste and season with more salt if needed. Ladle into bowls, breaking fish into large pieces. Scatter celery leaves over chowder if using and top with crackers. Slice remaining lime into wedges and serve alongside.


COCONUT CRUSTED COD RECIPE - KITCHEN SWAGGER
coconut-crusted-cod-recipe-kitchen-swagger image
2018-01-13 Crispy baked coconut cod breaded with shredded coconut and panko crumbs. Preheat oven to 350 °F. Warm the honey in a microwave-safe …
From kitchenswagger.com
Cuisine American
Total Time 30 mins
Category Dinner
Calories 400 per serving


ROAST COD WITH COCONUT CURRY SAUCE RECIPE | DELICIOUS.
roast-cod-with-coconut-curry-sauce-recipe-delicious image
Heat the 1 tbsp coconut oil or ghee in a non-stick ovenproof frying pan, add the cod skin-side up and cook for 4 minutes or until nicely golden. Turn the fish over, then transfer the pan to the oven and roast for 4-5 minutes or until the fish is …
From deliciousmagazine.co.uk


COD WITH COCONUT MILK AND VEGETABLES RECIPE | EAT …
cod-with-coconut-milk-and-vegetables-recipe-eat image
In a pan, heat the oil and sweat the shallots with the garlic until translucent. Add the vegetables and the coriander to the pan and stir in the curry powder. Deglaze everything with the coconut milk. Season with salt, pepper and lime juice and …
From eatsmarter.com


COCONUT MILK POACHED COD WITH SPINACH - GIRLS CAN GRILL
coconut-milk-poached-cod-with-spinach-girls-can-grill image
2019-09-27 Instructions. Dice the peppers, zest the lime and cut the lime in half. Melt butter in a skillet over medium-high heat. Sauté the peppers and lime zest, until tender, about 2 minutes. Add the chicken broth, coconut milk, juice from …
From girlscangrill.com


POACHED COD IN COCONUT MILK - SLOW THE COOK DOWN
poached-cod-in-coconut-milk-slow-the-cook-down image
2020-08-29 Pat dry the cod and season with salt and pepper. Heat a little oil on a medium high heat on the stovetop. Add the ginger and garlic and cook for a couple of minutes then add the red onion. Cook until softened. Pour in the …
From slowthecookdown.com


COCONUT COD WITH RICE NOODLES | RACHAEL RAY IN SEASON
coconut-cod-with-rice-noodles-rachael-ray-in-season image
Step 1. In saucepan, boil first 5 ingredients, 5 minutes. Simmer cod and edamame over medium until fish is flaky, 8 minutes. Serve over noodles. Top with basil, chile and squeeze of lime. Advertisement.
From rachaelraymag.com


SIMPLE AND FLAVOURFUL CRAB AND COD COCONUT RUNDOWN - CTV
Melt butter in a pan over low heat then sprinkle panko on top and mix with butter. Reserve. Arrange your boiled provisions in a small mound on the banana leaf. Cover the provisions with a small amount of the coconut rundown sauce. Place the fish on top, presentation side up, and cover with crab meat. Ladle more rundown sauce over the crab and fish.
From more.ctv.ca


COCONUT COD - GLUTEN FREE RECIPES - FOODDIEZ.COM
Coconut Cod is a gluten free, dairy free, and primal main course. This recipe serves 4. One portion of this dish contains around 33g of protein, 31g of fat, and a total of 424 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, cod fillets, jalapeno, and a few other ...
From fooddiez.com


10 BEST COD FISH IN COCONUT MILK RECIPES | YUMMLY
2022-06-04 cod fish, medium potatoes, salt, coconut oil, onion, garlic cloves and 7 more Coconut Milk Pulao Recipe - Coconut Milk Rice Veg Recipes of India water, green peas, coriander leaves, coconut milk, ginger, basmati rice and 12 more
From yummly.com


THAI-STYLE COD WITH COCONUT – LES MARCHéS TRADITIONS
Add coconut milk, peppers and peas, and simmer over medium heat for approximately 5 minutes. Add lime zest and juice, and cilantro. Keep warm. Step 3 In a hot frying pan, sear the cod fillets in oil for about 4 minutes on either side or until flesh flakes easily with a fork. Season with salt and pepper. Step 4
From marchestradition.com


CARIBBEAN STYLE CURRY COD (CURRIED COD) - THAT GIRL COOKS HEALTHY
2019-08-26 How to cook curry cod. Place the fish chunks in a medium sized bowl and sprinkle all of the listed ingredients to marinate the fish. Set aside to refrigerate for 1-2 hours (I no longer leave it overnight). (picture 1) On medium heat, melt the coconut oil then add the fish chunks and proceed to seal each side.
From thatgirlcookshealthy.com


COD CURRY WITH COCONUT MILK | METRO
Preparation. In a wok or large pan, heat oil and cook onion with ginger, coriander, cumin and turmeric over medium heat for 3 min., stirring constantly. Add coconut milk and water and bring to a boil. Cover and simmer 5 min. Add cod, snow peas and miniature corn and cook for 5 min. more or until fish is easily flaked with a fork.
From metro.ca


COCONUT COD RECIPE RECIPES ALL YOU NEED IS FOOD
Steps: Preheat air fryer to 375°. Peel and devein shrimp, leaving tails on., In a shallow bowl, toss coconut with bread crumbs. In another shallow bowl, whisk egg whites, salt, pepper and hot sauce. Place flour in a third shallow bowl., Dip shrimp in flour to coat lightly; shake off excess.
From stevehacks.com


SPICY TOMATO AND COCONUT COD CURRY – BEAT THE BUDGET
Ingredients. 1 large white onion finely diced (£0.09) 3 cloves garlic minced (£0.69/3)= (£0.23) 75 g fresh ginger chopped (£0.50) 1-3 mixed chillies deseeded and chopped (£0.50) 2 tins of plum tomatoes £0.28x2= (£0.56) 200 ml coconut milk £0.59. 4 tbsp red Thai curry paste £0.95. 400 g cod fillets £3.30.
From beatthebudget.com


COCONUT MILK POACHED COD ⋆ VINTAGE MOUNTAIN HOMESTEAD
2019-05-28 Lay out thawed fish fillets on a baking sheet and sprinkle with lime juice and set aside. Heat up a skillet and sauté onions, garlic, thyme, and paprika in olive oil for 15 minutes over medium heat. Add coconut milk and bring to a low boil and simmer for another 15 minutes. Add fish fillet and poach fish for about 10 minutes.
From oneacrevintagehome.com


COCONUT-CRUSTED FISH FILLETS WITH MANGO SALSA RECIPE
2021-04-29 Place the shredded coconut in a food processor and pulse very briefly, until they are a bit more finely shredded. Add 1/3 cup flour, the cumin, curry powder, salt and pepper and pulse to mix. Transfer mixture to a shallow plate. In a small bowl, whisk the egg with 1 tablespoon water. Place the remaining 1/3 cup flour on a second plate.
From thespruceeats.com


COCONUT COD WITH PINEAPPLE SALSA – ERICA'S RECIPES
2014-03-16 Take the cod pieces and season with salt, pepper, and Old Bay. In a small bowl, combine the egg with 1 tablespoon water to make an egg wash. Separately, combine the panko breadcrumbs and shredded coconut on a large plate. In a large, nonstick saute pan, heat the olive oil and butter on medium-high heat until the butter starts to bubble.
From ericasrecipes.com


COCONUT POACHED COD RECIPE | SIDECHEF
Add Coconut Milk (1/2 cup) and Coarse Salt (1/4 tsp) and bring to a simmer. Step 5. Pat Cod Fillets (4) dry with a paper towel and season generously on both sides with Salt (to taste) and Ground Black Pepper (to taste) (important!). Add to poaching liquid and simmer gently for approximately 3-4 minutes per side, being very careful not to overcook.
From sidechef.com


COCONUT FISH CURRY - COOKING CIRCLE
Add mustard seeds, diced chilli and curry leaves and cook for another minute until seeds start to pop. Step 3. Mix turmeric and chilli with a splash of water and add to pan, cook for 1 more minute. Step 4. Add chopped tomatoes, coconut milk, lime slices and stock. Step 5. Bring to the boil, then turn the heat down to a very gentle simmer. Step 6.
From cookingcircle.com


COCONUT COD CURRY MEAL KIT DELIVERY | GOODFOOD
Pat the cod dry with paper towel; season with S&P. In a large pan, heat a drizzle of oil on medium-high. Sauté the onions and curry paste, stirring frequently, 30 sec. to 1 min., until fragrant. Add the cod, coconut milk and ¼ cup water (double for 4 portions) and cook, 3 to 4 min., until partially cooked.
From makegoodfood.ca


COCONUT COD CURRY RECIPE » UNLIMITED RECIPES
Home » Recipe » Coconut Cod Curry Recipe Coconut Cod Curry Recipe. Ingredients 12 oz fillets of or cod. ...
From unlimited-recipes.com


COD RECIPES | ALLRECIPES
Moroccan Fish Tagine. 10. This delicious healthy dish common to North Africa, particularly Morocco, is one of my favorites when entertaining guests. The wonderful spices blended with fresh vegetables and fish is a crowd pleaser. The fish is marinated in a chermoula sauce to soak up all the wonderful spices prior to cooking.
From allrecipes.com


COCONUT CRUSTED COD WITH ASIAN-INSPIRED SAUCE - DAN-O'S …
Add coconut flakes to a plate and beat your egg in a separate bowl. Dredge fish in Dan-O’s seasoned flour. Dip in the egg, and then coat in the coconut flakes. Add more Dan-O’s if desired. Pan fry your cod in a pan on medium heat in about ¼ an inch of oil. Cook for 2-3 minutes per side. Remove cod from heat and serve with sauce.
From danosseasoning.com


COCONUT COD WITH FENNEL AND SPINACH - IT'S A VEG WORLD AFTER ALL®
2020-01-21 Get the poaching liquid ready by pouring a can of full-fat coconut milk into a large skillet. Add the other ingredients. Place the fennel into the skillet and cook for ~5 minutes over medium heat. Stir in the spinach. Place the cod fillets on top of the skillet, and use your spoon to push the veggies to the side so you can submerge the cod.
From itsavegworldafterall.com


THAI-STYLE COD à LA NAGE WITH COCONUT MILK, LIME, AND …
2019-03-27 In a large, straight-sided sauté pan, heat oil over medium-high heat until shimmering. Add shallot, garlic, and chili and cook, stirring, until vegetables are softened and shallot is translucent, about 2 minutes. Featured Video. Add coconut milk (and broth, if using; see note), fish sauce, lime peel, ginger, lemongrass, cilantro sprigs, and ...
From seriouseats.com


COCONUT ALMOND CRUSTED COD | GUEST POST BY COOKING IN STILETTOS
2014-03-25 Preheat your oven to 425 degrees F. In a food processor, whirl together the coconut, almonds, a bit of lime zest, black pepper and cayenne pepper for about 10 – 15 seconds. Pour in a dish and set aside. In a baking dish, whisk together the light coconut milk and lime juice. Set aside.
From cravingsofalunatic.com


RECIPE DETAIL PAGE | LCBO
1. Heat oil in pot on medium-high heat. Stir in curry paste and ginger. Sauté for 1 minute, pour on coconut milk and stir to boil. Boil until reduced by half about 5 to 7 minutes. Add stock, fish sauce, sugar and lime juice. 2. Reduce heat to simmer and add cod. Poach for 3 to 4 minutes, or until cod is just cooked.
From lcbo.com


COD CHOWDER WITH COCONUT MILK - THERESCIPES.INFO
Coconut-Fish Chowder Recipe - Pillsbury.com hot www.pillsbury.com. 1 can (14 oz.) chicken broth 1 can (14 oz.) reduced-fat (lite) coconut milk (not cream of coconut) 1 tablespoon lime juice 1/2 teaspoon salt 1/8 teaspoon ground red pepper (cayenne) 1/8 teaspoon turmeric 1 lb. orange roughy fillets, cut into 1-inch pieces 1/4 cup chopped fresh cilantro Sliced green …
From therecipes.info


COCONUT CURRY BAKED COD RECIPE – HOW TO BAKE COD IN THE OVEN …
2022-05-16 In a mixing bowl, add garlic, ginger, curry paste, tomato paste, sugar, instant bouillon, fish sauce, lime juice, and coconut milk. Whisk together until well combined. 3. Pour the coconut curry mixture over the cod fillets in the baking dish. Place into the oven and roast until completely cooked through, reaching an internal temperature of ...
From eatwell101.com


COCONUT COD RECIPES | SPARKRECIPES
Top coconut cod recipes and other great tasting recipes with a healthy slant from SparkRecipes.com.
From recipes.sparkpeople.com


COCONUT POACHED COD WITH GINGER AND LIME RECIPE
2022-03-29 Sauté the aromatics: Wipe the pan clean, using a clean kitchen towel or paper towel, removing any residual browned bits of crisped ginger. Add strained ginger oil back into the pan and set to medium-low heat. Cook the garlic and lemongrass, until aromatic and lightly browned, about 2 minutes.
From simplyrecipes.com


AIR FRYER COCONUT COD – VERONICA'S IDAHOME
2020-03-13 Instructions. Preheat air fryer to 400 degrees. Rinse the fish under cold water, then pat dry with paper towels. Lightly dredge each side of the fish in the flour and set aside. Whisk 2 eggs into a bowl. In a separate bowl combine the panko crumbs and coconut.
From veronicasidahome.com


COCONUT COD : RECIPES : COOKING CHANNEL RECIPE | SUNNY ANDERSON ...
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.
From cookingchanneltv.com


COCONUT CRUSTED COD | PUNCHFORK
1 pound cod or haddock filet, cut into 6-8 ounce portions. 1 egg. 1/2 cup panko crumbs. 1/2 cup shredded coconut (chopped) 1 tablespoon honey. 1-2 tablespoons chopped cilantro for garnish. Salt and pepper, to taste. Half a lime, juice squeezed. Lime wedges for serving.
From punchfork.com


BAKED COD FISH IN COCONUT BROTH RECIPE - ISLAND GIRL CHIC
2021-01-07 Instructions. Preheat oven to 420°F. Rinse cod fillets in a bowl of cold water with a little squeeze of lime juice ( helps cut the fishy smell/taste) and pat dry with paper towel. Season fillets with salt, black pepper, onion powder, garlic powder or your favorite seasoning mix.
From islandgirlchic.com


Related Search