Black Cod or Sable Fish with Coconut Milk and Lime
This silken white fleshed delicacy is rich in omega-3 laden fats and presents a sublime flavour and texture due to its richness.
Course
Main
Cuisine
Canadian
Prep Time15minutes
Cook Time15minutes
Total Time30minutes
Servings4
AuthorValerie Lugonja
Ingredients
1 1/4-poundskinless black cod fillet
4teaspoonsfresh lime juice, divided (1 1/2 teaspoons and the rest)
1tablespoonolive oil
1 1/2cupschopped leek(white and pale green parts only; about 1 large)
2garlic cloves, minced
1tablespoonfresh ginger, minced
1tablespoonpasilla chile, minced (pasilla is the dried form of the long and narrow chilaca pepper: 3-5 heat on a scale of 10)
1/2cupcanned unsweetened coconut milk
1teaspoon(packed) grated lime zest
1/3cupchopped fresh cilantro
Instructions
Preheat oven to 350°F
Sprinkle fish with salt and pepper; place in glass baking dish; drizzle with 1 1/2 teaspoons lime juice
Heat oil in large skillet over medium heat; add leek and sauté 6 minutes
Add garlic, ginger and pasilla peppers; sauté one more minute
Add coconut milk with remaining lime juice; bubble until thick (about 4 minutes)
Stir in lime zest
Spoon sauce over fish; bake until fish is just opaque in center (about 12-15 minutes is in pieces or 15-17 minutes if a filet)
Transfer to platter
Whisk juices in baking dish and spoon around fish; garnish with cilantro
Recipe Notes
Be sure to let the sauce cook until thickened as the fish will give off quite a bit of liquid. Baking the fillet for 15-17 minutes will not find it done, but letting it rest on top of the counter for 5 minutes while presenting the dinner should yield perfect fish.