Coconut Milk Poached Cod with Spinach and Fresno Peppers Recipe | Yummly

Coconut Milk Poached Cod with Spinach and Fresno Peppers

ZESTUOUS(2)
Cheers Chuck!: "The combination of flavors in this dish are nothi…" Read More
10Ingredients
25Minutes
290Calories
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Ingredients

US|METRIC
  • 1 tablespoon butter
  • 3 peppers (Fresno)
  • 1 lime
  • 1 cup chicken broth
  • 1 can coconut milk (about 1 ¾ cups)
  • 1/2 teaspoon salt
  • 4 cod filets
  • salt
  • white pepper
  • 4 cups spinach
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    NutritionView More

    290Calories
    Sodium24% DV570mg
    Fat42% DV27g
    Protein10% DV5g
    Carbs4% DV12g
    Fiber16% DV4g
    Calories290Calories from Fat240
    % DAILY VALUE
    Total Fat27g42%
    Saturated Fat23g115%
    Trans Fat
    Cholesterol10mg3%
    Sodium570mg24%
    Potassium510mg15%
    Protein5g10%
    Calories from Fat240
    % DAILY VALUE
    Total Carbohydrate12g4%
    Dietary Fiber4g16%
    Sugars4g8%
    Vitamin A60%
    Vitamin C35%
    Calcium6%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Cheers Chuck! 5 months ago
    The combination of flavors in this dish are nothing short of spectacular! We substituted a combination of jalapeño pepper and red pepper for this dish and it turned out great. We couldn’t find Fresno peppers. The cream broth was sensational with the mild cod and the slight taste of lime really helped balance out the sweetness of the coconut milk, with just a slight touch of heat from the peppers. Incredible dish that has been moved to our #1 dish for dinner guests. Can’t wait to make it again.
    Jolene Brant 3 years ago
    Amazing!! We had to use red peppers instead of Fresno peppers, and we used cous-cous instead of rice. Absolutely delicious!!

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