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.
Dice the peppers, zest the lime and cut the lime in half.
Melt butter in a skillet over medium-high heat. Sauté the peppers and lime zest, until tender, about 2 minutes.
Add the chicken broth, coconut milk, juice from half a lime and ½ teaspoon salt. Bring to a boil.
Sprinkle salt and white pepper on each side of the cod filets. Gently place the filets into the broth. Cook for 5 minutes.
Flip and cook for another 3-5 minutes, until the fish flakes.
Remove the filets from the broth and place each in a wide soup bowl.
Add the spinach to the skillet. Continue cooking until the spinach is tender.
Squeeze the juice from the other half of the lime into the skillet and stir to combine.
Evenly spoon the broth into each bowl.