Cod in Coconut Curry Sauce

This recipe complements the gentle taste of cod with a flavorful sauce with an Asian flare. Both the fish and the sauce are easy and fast to make. You’ll have a delicious and nutritious dinner in 10 minutes!

With regard to the environment, the “Best Choices” are Atlantic Cod (whitefish) from Recirculating Aquaculture Systems and Pacific Cod (gray, true cod) from Alaska. Pacific Cod from California, Oregon and Washington are considered a “Good Alternative” due to moderate stock status.

Health benefits of Cod

In general, this fish is also low in mercury, a heavy metal we should not expose ourselves to very often. Atlantic cod tends to have lower mercury levels than the Pacific one. Unfortunately, this fish is not a great source of Omega-3 fatty acids but it is rich in Selenium, a mineral needed for proper thyroid functioning and glutathione recycling. And glutathione is the most important antioxidant in the body! Of course fish is an excellent source of protein and is surprisingly high in vitamin B12.

Ingredients:

1 fillet of cod cut across into 1-2 inch thick slices
2 Tbsp of coconut oil
2 cloves garlic
1 tsp powdered ginger
1 tsp powdered coriander
2 tsp powdered cumin
1 tsp chili powder
½ tsp ground fenugreek
1 can coconut milk (BPA free preferably)
Salt and freshly squeezed lemon juice

Directions:

In a skillet or frying pan warm up the oil over medium heat and gently fry the fish, until cooked through, 4-5 minutes per side depending on the size of each piece.
Take out and set aside.
Add garlic to the pan together with the rest of the spices to the pan and sauté for a minute.
Pour coconut milk and bring to a boil, reduce the heat and simmer for about 5 minutes.
Add the fish back to the skillet, salt and sprinkle with lemon juice.
Enjoy with a side like Baked Acorn Squash or Carrot Kale saute!

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Cod in Coconut Curry Sauce – your dinner in 10 minutes!