Caribbean Cod with Coconut Rice

I love to cook - it's my way to unwind in the evening, especially with a nice glass of white wine!  But when the hot weather hits it becomes a bit problematic cooking something in the oven for an hour.  This recipe is a winner because it is very quick to cook but still delicious when made with fresh, fat fillets of cod.  You could also use any meaty white fish such as haddock or monk fish which take strong flavors very well.


For the fish (3 - 4 servings)

  • 1 lb fresh cod
  • 1/2 cup cherry tomatoes, chopped
  • 3 scallions, sliced,
  • 1/2 yellow pepper, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1/2 tsp chili pepper flakes
  • 1 tablespoons sugar (or to taste)
  • juice of 1/2 fresh lemon
  • 1/2 tsp salt (or to taste)
  • 1/2 cup canned tomato sauce
  • 1 tsp grated ginger
  •  1 cup fresh basil, chopped
  • 1/4 red pepper, diced
  • 1/4 cup pistachios, chopped
  • 1/2 lemon sliced

For the Rice

  • 2 scallions, sliced
  • 2 cups jasmine rice
  • 8 oz canned coconut milk
  • 3 cups water

First, get the rice going in a pot with all the above ingredients - heat on high and, after it comes to a boil, lower the heat and simmer covered for 20 minutes.

For the fish: Begin by lightly sauteing yellow pepper, cherry tomatoes, and scallions in the fresh lemon juice for 2 minutes.  Add the garlic and chili peppers, cook for 1 minute.  Add the tomato sauce, sugar, ginger, salt, 1/2 cup of chopped basil, and top with the cod fillets. Cover and simmer on low for approximately 10 minutes, until firm (but not hard) to touch.

Serve the fish in the sauce on the coconut rice and top with a sprinkle of pistachio nuts, diced red pepper,  and fresh basil.  Garnish with a slice of fresh lemon.

"The only time I eat diet food, is while waiting for the steak to cook."
Julia Child

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