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Black Cod or Wild Sablefish with Coconut Milk and Lime

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 Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Valerie Lugonja


  • 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


  1. Preheat oven to 350°F
  2. Sprinkle fish with salt and pepper; place in glass baking dish; drizzle with 1 1/2 teaspoons lime juice
  3. Heat oil in large skillet over medium heat; add leek and sauté 6 minutes
  4. Add garlic, ginger and pasilla peppers; sauté one more minute
  5. Add coconut milk with remaining lime juice; bubble until thick (about 4 minutes)
  6. Stir in lime zest
  7. 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)
  8. Transfer to platter
  9. 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.