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.
Servings: 4
Ingredients
- 1 1/4- pound skinless black cod fillet
- 4 teaspoons fresh lime juice , divided (1 1/2 teaspoons and the rest)
- 1 tablespoon olive oil
- 1 1/2 cups chopped leek (white and pale green parts only; about 1 large)
- 2 garlic cloves , minced
- 1 tablespoon fresh ginger , minced
- 1 tablespoon pasilla chile , minced (pasilla is the dried form of the long and narrow chilaca pepper: 3-5 heat on a scale of 10)
- 1/2 cup canned unsweetened coconut milk
- 1 teaspoon (packed) grated lime zest
- 1/3 cup chopped 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
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.