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.
- 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