Tomato coconut curried lingcod

Prep time: 5 min

Total time: 30 min

Serves: 6

Ingredients:

  • 1.5 pounds lingcod portions skin/off
  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 5 cloves garlic, minced
  • 1.5 tbsp curry powder
  • 2 pints cherry or grape tomatoes
  • 1 cup veggie stock
  • 1 can full-fat coconut milk
  • ½ cup freshly chopped cilantro and more for garnish
  • 1 tbsp fresh-squeezed lime juice
  • Kosher salt
  • Fresh cracked pepper

Directions:

  1. Heat olive oil in a large sauté pan over medium heat. A wide pan with at least 2″ high sides is ideal.
  2. Add onion along with a pinch of salt and pepper and cook for 3-4 minutes, stirring frequently.
  3. Add garlic and cook for another minute, stirring frequently.
  4. Add grape tomatoes, curry powder, veggie broth, coconut milk and a big pinch of salt and pepper.
  5. Cover with a tight-fitting lid, turn the heat up a bit and simmer for 10 minutes.
  6. Add cod to the pan, nestling it into the sauce. Cover and simmer for another 7-10 minutes or until the fish is completely cooked through and flakes easily.
  7. Stir fresh chopped cilantro and lime juice into the curry.
  8. Garnish with a little more chopped cilantro and enjoy!

ENJOY!

Get hooked on our email list

Join now to get tasty recipes, news from the ocean and sales on the fresh catches found at your local Fisherman's Market.

sign up