A simple to prepare entree with the subtle, but flavorful, spices of coriander seed and ginger.
- Type of dish: Dinner
- Equipment: Saute pan or skillet, pan with lid
- Servings: Makes 2 servings
- two 6-8 oz cod fillets
- salt and freshly ground black pepper
- 1 TB traditional fat of choice
- 1 cup chopped red onion (about half a large onion)
- 1 red bell pepper, seeded and chopped
- 1 TB minced ginger
- 3 large garlic cloves, minced or pressed
- 2 tsp coriander seeds, freshly ground in mortar and pestle or spice grinder–If you don’t have them, use ground coriander. *NOTE: If you have extra time you can dry roast the coriander seeds in a dry skillet over medium-high heat for 1 minute before grinding them. This is just extra credit to experiment with.
- 1 TB freshly squeezed lime juice
- optional: 2 TB minced fresh cilantro
- Prepare the sauce: In a saute pan, heat 1 TB of your fat of choice over medium-low heat.
- Add the onion and gently cook it for 5 minutes. Add the ginger and cook for about 3 minutes more.
- Stir in the garlic. Let it all cook together for 1 minute.
- Add the red bell pepper and the coriander. Cook until the red bell pepper is fully softened, about 10 minutes or so.
- Season the cod with salt and pepper. Lay the cod fillets into a pan or skillet. Cover with water and add a bay leaf in if you have one handy (optional).
- Bring to a boil, reduce the heat to low and cover the pan.
- Allow the cod to simmer for 8 minutes. They should be fork tender. Remove them with slotted spoon or spatula.
- When the red bell pepper sauce is cooked through, turn off the heat and stir in the lime juice.
- Plate up the cod fillets and divide the sauce between the two plates. Sprinkle freshly minced cilantro on top, if desired.