Black Cod with Lime & Coconut
- 2lb Black Cod Filet
- 4tsp Fresh Lime Juice
- 1tbs Olive Oil
- 3 Ancho Chiles
- 2 Medium Carrots – Julienned
- 2 Garlic Cloves – Minced
- 5 Cup Canned Coconut Milk (Unsweetened, Full Fat)
- 1tsp Lime Zest
- ½ Cup Chopped Fresh Cilantro
Preheat oven to 350°F
Sprinkle fish with salt and pepper; place in 11x7x2″ glass baking dish.
Drizzle with 1 1/2 teaspoons lime juice.
Heat oil in large skillet over medium heat.
Add chiles and carrots.
Add garlic, sauté 7 minutes.
Add coconut milk and remaining lime juice; boil until thick, about 4 minutes.
Stir in lime peel.
Spoon sauce over fish.
Bake about 20 minutes, until fish is just opaque in center.
Transfer to platter.
Whisk juices in baking dish.
Spoon around fish, top with cilantro.