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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.
4.46 from 24 votes
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 servings


  • 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


  • 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.


Calories: 333kcalCarbohydrates: 7gProtein: 24gFat: 25gSaturated Fat: 21gCholesterol: 56mgSodium: 823mgPotassium: 943mgFiber: 2gSugar: 1gVitamin A: 3060IUVitamin C: 32mgCalcium: 75mgIron: 5mg
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