Coconut Poached Cod with a Vegetable Garnish

24
Ingredients

15m
Prep Time

15-18m
Cook Time

30m
Ready In

Recipe: #9276

April 26, 2013

Categories: Sauce, Cod, Thai, Birthday, Sunday Dinner, Low Carbohydrate, Low Cholesterol, Wine, more

recipe by:
Kchurchill5

"Now, this works with any firm white fish; Cod, is just what was available when I first made this. This was on one of my friends blogs - which I think, was based on a recipe from Saveur. I kept the base the same, but I added some additional vegetables and citrus to brighten up the dish. It isn't difficult; but, the fresh ingredients and garnishes are really what makes the dish. My friend likes to serve a little basmati rice on the side with it, which is nice."

Original is 3 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (574.4 g)
Calories 351.9
Total Fat - 17.5 g
Saturated Fat - 6.7 g
Cholesterol - 60.7 mg
Sodium - 2717.2 mg
Total Carbohydrate - 27.3 g
Dietary Fiber - 1.2 g
Sugars - 22.4 g
Protein - 17.1 g
Calcium - 177.2 mg
Iron - 1.4 mg
Vitamin C - 3.4 mg
Thiamin - 0.1 mg

Step 1

Fish ... The first thing you want to do, is to remove the fish from the refrigerate and let it come to room temperature. Season the fish on both sides with salt and pepper.

Step 2

Base Broth ... Add the butter to a medium saute pan (just big enough to hold the 3 fillets), and bring to medium heat. Add the shallots and saute 2 minutes, just to bring out their flavor, and lightly soften. Then add the fish, making sure to coat - or, flip on both sides.

Step 3

Broth and Fish... Add the wine and water; and, continue to cook the fish for 5-8 minutes until firm, but still tender. You DO NOT want the water to boil; rather a light simmer. If using haddock which is thinner, obviously the cooking time will be less. You just have to check it. Each piece of fish can cook differently. I like to spoon some of the broth over the fish as it cooks.

Step 4

Fish ... Once the fish is done, transfer to a plate, using a slotted spoon, and cover with foil while you make the sauce. Now, the sauce does take about 8 minutes; so, you need to keep the fish warm. You can do this in a 200 degree oven; or my trick ... Once the plate is covered, just put in the microwave. NO, you ARE NOT turning it on - but, the small closed space keeps them nice and warm without turning the oven on, and it works great! Easy.

Step 5

Sauce ... Once you removed the fish, increase the heat to a light boil, and let the sauce reduce for 3 minutes. Then, reduce the heat to medium low (simmer); and, add the mushrooms, scallions, butter, and coconut milk and cook another 3-5 minutes, until the mushrooms are tender.

Step 6

Rice ... If you plan to add rice, make sure it is prepared. This is completely optional.

Step 7

Garnishes ... They are an important part of this dish - so have them prepared. Radishes, pea shoots, tarragon, carrots, and lime. Now, I take advantage of the pre-shredded carrots (I use them all the time). Also, the lime really adds a nice finishing touch.

Step 8

Finish ... Add each cod fillet to a shallow bowl and top with some of the broth. Finish with some of the carrots radishes, pea shoots, tarragon; and, a squeeze of fresh lime juice.

Step 9

Serve and ENJOY! If you like rice on the side - add a scoop of rice to the bowl. It is a rich, decadent; but, still healthy dish. It does take a bit a prep, cutting work; but, nothing difficult. The garnishes, DO NOT SKIP - they are really what makes this dish special.

Step 10

Note: Coconut milk is easily available at almost every grocery store these days (ethnic aisle). And, pea shoots, may not be available everywhere; so any micro green can be substituted. All my local stores carry them. They are a very sweet, but tangy green. Watercress is also a nice substitute.