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cod in coconut milk broth with spinach and fresno peppers

Coconut Milk Poached Cod with Spinach

This poached cod, served in a Fresno pepper coconut milk broth with spinach and a hint of lime zest, is ready in about 15 minutes.

Course Main Course
Cuisine American
Keyword coconut milk, cod, crawfish, seafood
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 333 kcal
Author Christie Vanover

Ingredients

  • 3 fresno peppers
  • 1 lime
  • 1 tbsp butter
  • 1 cup chicken broth
  • 1 can coconut milk (about 1 3/4 cups)
  • 1/2 tsp salt
  • 4 cod filets
  • 2 pinches salt
  • 2 pinches white pepper
  • 4 cups spinach

Instructions

  1. Dice the peppers, zest the lime and cut the lime in half.

  2. Melt butter in a skillet over medium-high heat. Sauté the peppers and lime zest, until tender, about 2 minutes.

  3. Add the chicken broth, coconut milk, juice from half a lime and ½ teaspoon salt. Bring to a boil.

  4. Sprinkle salt and white pepper on each side of the cod filets. Gently place the filets into the broth. Cook for 5 minutes.

  5. Flip and cook for another 3-5 minutes, until the fish flakes.

  6. Remove the filets from the broth and place each in a wide soup bowl.

  7. Add the spinach to the skillet. Continue cooking until the spinach is tender.

  8. Squeeze the juice from the other half of the lime into the skillet and stir to combine.

  9. Evenly spoon the broth into each bowl.

Nutrition Facts
Coconut Milk Poached Cod with Spinach
Amount Per Serving
Calories 333 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 21g131%
Cholesterol 56mg19%
Sodium 823mg36%
Potassium 943mg27%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 1g1%
Protein 24g48%
Vitamin A 3060IU61%
Vitamin C 32mg39%
Calcium 75mg8%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.