Coconut Cod

Ingredients

• 13.5 ounce coconut milk canned
• 24 ounce filets 
• 1  jalapeño stemmed thinly sliced lengthwise
• 2 tablespoons juice of lime fresh
• 2 tablespoons olive oil 
• 4 servings salt and pepper black freshly ground

Equipment

• bowl
• sauce pan
• oven
• whisk
• baking pan

Directions

1. Preheat the oven to 400 degrees F.
2. In a bowl or shallow dish, whisk the coconut milk, lime juice, olive oil, a nice pinch of salt and a few grinds of pepper. Reserve 1 cup of the marinade.
3. Add the fish to the bowl with the marinade and refrigerate for 20 minutes.
4. Remove the cod from the refrigerator.
5. Place the cod in a 9 by 11-inch baking dish, discarding the marinade in the bowl.
6. Place a slice of jalapeno over the top of each piece.
7. Place in the oven and bake for 12 to 14 minutes.
8. Meanwhile, make the sauce.
9. Pour the reserved 1 cup marinade in a small saucepan over medium heat and simmer until reduced and slightly thickened, about 5 minutes. Spoon some on the plate before placing the cod down on top.
10. Serve warm.