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Recipes
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Ingredients
- 4 (6-oz) cod fillets
- 1 cup coconut milk
- 2 tablespoons fresh cilantro, coarsely chopped
- 2 tablespoons sriracha hot chile sauce
- 1 tablespoon chipotle seasoning
- 4 tablespoons coconut flakes
Steps
- Preheat oven to 350°F. Place fish in 2-quart baking dish. Combine remaining ingredients (except coconut flakes) until blended and pour over fish; bake 10 minutes.
- Remove fish from oven. Top each fillet with 1 tablespoon coconut flakes; bake 10 more minutes and until fish is opaque and separates easily. Serve fish with pan sauce.
Other Preparation Methods
- Sauté: Preheat 2 tablespoons olive oil in large sauté pan on medium. Season 4 (6-oz) cod fillets with 1 teaspoon Greek seasoning; cook 3–4 minutes on each side and until fish separates easily. Remove fish from pan. Add 1 ½ cups diced tomatoes; cook and stir 2 minutes and serve over fish.
- Deep Fry: Preheat fryer to 375°F. Combine 1 cup flour, 1 tablespoon cornstarch, 1 teaspoon seasoned salt, and 1 ½ cups cold club soda; let stand 10 minutes. Coat 4 (6-oz) cod fillets with batter; cook 3–4 minutes.
Always check fish for bones and cook to an internal temperature of 145°F.
Amount per ¼ recipe serving: Calories 230, Total Fat 13g, Sat Fat 12g, Trans Fat 0g, Chol 65mg, Sodium 1100mg, Total Carb 4g, Fiber 1g, Sugars 2g, Protein 23g, Calc 2%, Vitamin A 4%, Vitamin C 4%, Iron 10%