Here is a recipe that is full of flavor as well as nutrition. Cod is an extremely versatile fish that is a great choice for low-calorie protein. It is full of omega-3 fatty acids and vitamins B12 and B6, all of which promote cardiovascular health. Limes are an excellent source of Vitamin C, and benefit digestion, skin, gout and many other medicinal needs. Even the curry sauce offers cholesterol management, cancer prevention and blood sugar benefits.
And the best part is, this dinner is as delicious as it is nutritious. The tropical combination of coconut, lime and lemongrass curry will have you feeling the sand between your toes as you savor every bite!
Ingredients:
- 1 tablespoon butter
- 2 shallots, thinly sliced
- 3 garlic cloves, thinly sliced
- 1 lemongrass stalk, thinly sliced
- 1-inch knob ginger, thinly sliced
- 3 kaffir lime leaves
- 1 tablespoon Madras curry
- 3 cups chicken stock
- 3/4 cup fresh coconut milk, or canned
- 4 cilantro sprigs
- Fine sea salt to taste
- Freshly ground white pepper to taste
- 1 tablespoon fresh lime juice
- 2 tablespoons canola oil
- 4 7-ounce cod fillets, 1 1/2-inches thick
- Fine sea salt to taste
- Freshly ground white pepper to taste
- 1/2 pound butter
- Fine sea salt
- 9 heads baby bok choy, divided in half (quartered if large)
- 1/4 cup kosher salt
- 2 10-inch nonstick ovenproof skillets
Directions:
Preheat the oven to 400°F.
To make the broth, melt the butter in a small sauté pan or wok over medium heat. Add the shallots, garlic, lemongrass, ginger, kaffir lime leaves and curry and sweat until tender and with no color, about 5 to 6 minutes. Add the chicken stock and bring to a boil. Lower the heat simmer for 15 minutes. Add the coconut milk and cilantro, and simmer for 5 minutes. Season to taste with salt and pepper. Strain through a fine chinois and set aside.
Divide the 2 tablespoons of canola oil between the skillets. Place over high heat until oil is just smoking. Season the cod on both sides with salt and pepper. Put 2 pieces of cod in each skillet and sauté until golden brown and crusted on the bottom, about 2 1/2 minutes. Turn and sear on the other side for 30 seconds. Put the pans in the oven and roast until a metal skewer can be easily inserted into the fish and, when left in the fish for 5 seconds, feels hot when touched to your lip, about 6 to 7 minutes.
In a large pot, heat 4 quarts of water, the butter, and the kosher salt. Bring to a boil over high heat. Add the bok choy and cook until crisp tender, about 4 minutes. Remove with a slotted spoon and set aside on a sheet pan in the refrigerator to cool quickly so they retain their bright green color.
To serve, reheat the sauce and finish with the lime juice. In each of 4 bowls, place a piece of cod. Place 3 to 4 pieces of bok choy around the cod. Pour the sauce over the cod and serve immediately.
Source: www.epicurious.com/recipes/food/views/Cod-with-Coconut-Lime-and-Lemongrass-Curry-Sauce-232209
