Black Cod with Lime and Coconut
Elevate your seafood game with this luscious Black Cod with Lime and Coconut recipe, a perfect balance of bright citrus, creamy coconut, and savory umami flavors. Delicate black cod fillets are pan-seared to golden perfection, then baked in a zesty lime-coconut marinade infused with fresh ginger, garlic, and soy sauce for a tantalizing depth of flavor. A drizzle of reduced coconut milk adds richness, while a garnish of fresh cilantro and optional red chili flakes delivers a vibrant finish. Ready in just 35 minutes, this easy yet elegant dish pairs beautifully with steamed jasmine rice or sautéed greens, making it an ideal choice for impressing guests or indulging in a quick weeknight dinner. Keywords: Black cod recipe, lime and coconut fish, easy seafood dinner, baked black cod, gluten-free fish recipes.
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Recipe Information
Ingredients
- 4 pieces (5-6 oz each) black cod fillets
- 3 tablespoons lime juice
- 1 teaspoon lime zest
- 1 cup unsweetened coconut milk
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 teaspoons coconut oil
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 0.5 teaspoon red chili flakes (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper or lightly grease it.
In a small bowl, mix the lime juice, lime zest, minced garlic, grated ginger, soy sauce, brown sugar, and half of the coconut milk. Stir until well combined.
Season the black cod fillets on both sides with salt and black pepper.
Heat the coconut oil in a large skillet over medium heat. Sear the black cod fillets flesh-side down for 2-3 minutes, or until golden brown. Flip the fillets and sear the skin side for an additional 2 minutes. Remove from the skillet and place in the prepared baking dish.
Pour the lime-coconut marinade over the black cod fillets in the baking dish, ensuring each fillet is coated.
Place the baking dish in the oven and bake for 10-12 minutes, or until the cod is opaque and flakes easily with a fork.
While the cod is baking, heat the remaining coconut milk in a small saucepan over medium heat. Allow it to simmer gently for about 5 minutes until slightly thickened. Stir in optional red chili flakes if desired.
Remove the cod from the oven and spoon the thickened coconut milk over the fillets for added creaminess and flavor.
Garnish with freshly chopped cilantro and serve immediately with steamed jasmine rice or a side of sautéed greens.
Nutrition Facts
Calories |
1140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1471 mg | 64% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 11.5 g | ||
| Protein | 80.6 g | 161% | |
| Vitamin D | 60.0 mcg | 300% | |
| Calcium | 522 mg | 40% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1348 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
