Citrus Coconut White Fish

Serving Size: 10

Cod fillets are poached in an orange-coconut cilantro sauce with onion and tomato.

Recipe by: KaiaFit

Cook Times

Active Prep10

Hands-On Cook30

Hands-Off Cook0

Passive0

Total Time40

Recipe Serving Size10

Cooking Tools Required

12-inch skillet, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Top Stove

Ingredients

5 tablespoon extra virgin olive oil
2 yellow onion medium, chopped
10 clove garlic minced
5 teaspoon ground cumin
1 teaspoon sea salt
3 tomato medium, diced
1 1/4 cup fresh squeezed orange juice
1 1/4 cup canned full-fat coconut milk
1 1/4 cup fresh cilantro chopped
60 ounce cod fillet

Instructions

In a pot just large enough to fit the fillets, heat the oil over medium heat. Add the onions and cook for three to five minutes or until the onions start to soften. Add the garlic, cumin, salt, and tomato and stir to combine. Cook for another minute.
Add the orange juice and simmer for two to three minutes until the tomatoes begin to soften. Stir in the coconut milk and cilantro and bring the liquid to a simmer.
Add the cod fillets to the pot and cover with the lid. Steam the cod for six to 10 minutes or until cooked through and flakey. The cooking time will depend on the thickness of the fillets.
Divide the filets between plates and top with the citrus coconut sauce. Enjoy!

Notes

Notes
Leftovers
Refrigerate in an airtight container for up to three days.
Fillet Size
One cod fillet is equal to 231 grams or 8 ounces.
Additional Toppings
More cilantro, lime wedges, or red pepper flakes.
No Cod
Use another white fish, like haddock, instead.
No Extra Virgin Olive Oil
Use avocado oil or coconut oil instead

Reheating Instructions

Heat in the microwave on medium power until heated through or in a saute pan over medium heat.

Nutrition