Recipes

Spicy Coconut Braised Black Cod with Colorful Vegetables

Main Dish 

• Servings: 4
• 2 tablespoons chopped mint
• 2 tablespoons chopped cilantro
• 1 cup bean sprouts
• 1 1/2 teaspoons kosher salt
• 1 tablespoon sugar
• 1/2 teaspoon red pepper flakes
• 1 stalk fresh lemongrass
• 2 teaspoons canola or vegetable oil
• 4 (4-ounce) black cod fillets, each about about 1-inch thick, center-cut, boned and skinned
• 1 tablespoon peeled and finely chopped ginger
• 1 tablespoon finely chopped garlic
• 1 (13- to 14-ounce) can unsweetened light coconut milk
• 1 tablespoon soy sauce
• 2 tablespoons Asian fish sauce
• 1 small red bell pepper, cored, seeded and thinly sliced
• 1 large carrot, julienned
• 4 green onions, cut into 3-inch pieces
• 2 tablespoons lime juice
• Lime wedges

In a medium bowl, toss together mint, cilantro and sprouts; set aside. In a small bowl, mix salt with sugar and pepper flakes; set aside.

Remove the tough outer layer of the lemongrass then smash the remaining stalk with the side of a chef’s knife or mallet to release the oils. Finely chop and set aside.

Heat oil in a large skillet over medium-high heat. Sprinkle each fillet with the salt mixture then sear, flipping once, until golden brown, about 2 minutes per side. Move fish to one side of the skillet then add ginger and garlic and cook for 1 minute. Add coconut milk, soy sauce, fish sauce, chopped lemongrass, bell peppers, carrots and green onions and cook for 5 minutes at a fast simmer, or until the fish is just done and opaque throughout; stir in lime juice.

Serve cod in bowls, ladling the broth and vegetables over the top. Garnish with reserved sprout mixture and lime wedges.

If black cod is unavailable in your area, substitute with lingcod, mahi mahi or rockfish fillets. Serve with Colorful Jasmine Rice for a dish that’s elegant enough for entertaining, yet easy enough for weeknight dinners. Nutrition Per serving (about 11oz/314g-wt.): 240 calories (90 from fat), 10g total fat, 5g saturated fat, 45mg cholesterol, 1440mg sodium, 18g total carbohydrate (2g dietary fiber, 6g sugar), 22g protein

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Author: Recipe from Kathy Casey’s Northwest Table, Chronicle Books, San Francisco. Copyright © 2006 by Kathy Casey.

Website Credit: http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2199