Take your taste buds on a tropical adventure — any night of the week — with this Asian-inspired entrée. If black cod is unavailable in your area, substitute with lingcod, mahi mahi or rockfish fillets. Serve with Colorful Jasmine Rice for a dish that's elegant enough for entertaining, yet easy enough for weeknight dinners.
Special Diets:
Ingredients
Method
In a medium bowl, toss together mint, cilantro and sprouts; set aside.
In a small bowl, mix salt with sugar and chile flakes; set aside.
Remove the tough outer layer of the lemongrass then smash the remaining stalk with the side of a chef's knife or mallet to release the oils.
Finely chop and set aside.
Heat oil in a large skillet over medium-high heat. Sprinkle each fillet with the salt mixture then sear, flipping once, until golden brown, about 2 minutes per side.
Move fish to one side of the skillet then add ginger and garlic and cook for 1 minute.
Add coconut milk, soy sauce, fish sauce, chopped lemongrass, bell peppers, carrots and green onions and cook for 5 minutes at a fast simmer, or until the fish is just done and opaque throughout; stir in lime juice.
Serve cod in bowls, ladling the broth and vegetables over the top.
Garnish with reserved sprout mixture and lime wedges.
Nutritional Info
Serving Size
Calories
240
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.