Coconut-Lime Poached Cod

Flaky Pacific cod fillets gently simmered in a light ginger-coconut broth with sugar snap peas, red bell peppers, and jasmine rice.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: East Asian
• Difficulty: Easy
• Cost: $13.64/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein
• Low-Sugar

Tags

• one-pot
• steam
• quick
• healthy
• tangy
• fresh
• savory

Ingredients

• 1 pound Pacific cod fillets (cut into 2 equal portions)
• 1 can light coconut milk
• 1 tablespoon gluten-free tamari
• 1 tablespoon fresh ginger (minced)
• 2 clove garlic (minced)
• 1 red bell pepper (medium, sliced thin)
• 2 cup sugar snap peas (trimmed)
• 1 lime (medium, juiced)
• 0.25 teaspoon salt
• 1 package microwave jasmine rice (pre-cooked pouch)

Instructions

1. In a wide skillet or shallow saucepan, combine light coconut milk, gluten-free tamari, minced ginger, minced garlic, and salt over medium heat. Bring the liquid to a gentle simmer for 3 minutes.
2. Add the sliced red bell pepper and sugar snap peas to the simmering broth, cooking for 2 minutes.
3. Nestle the Pacific cod fillets into the simmering broth. Cover skillet with a lid and poach over medium-low heat for 6 to 8 minutes until the cod is opaque throughout, registers 145 degrees F internally, and flakes easily with a fork.
4. Remove the skillet from heat and stir in the fresh lime juice around the fish.
5. Heat the microwave jasmine rice pouch according to package instructions for 90 seconds. Spoon rice into shallow bowls, top with cod and vegetables, and ladle the warm coconut-lime broth over each portion.

Notes

Using light canned coconut milk keeps the broth rich in flavor while fitting within lighter caloric limits.

Nutrition (per serving)

• Calories: 579
• Protein: 42.4 g
• Carbohydrates: 64.3 g
• Fat: 16.4 g
• Fiber: 4.7 g
• Sodium: 1669 mg
• Saturated Fat: 10.1 g
• Sugar: 9.9 g
• Cholesterol: 107 mg