Tomato coconut curried lingcod

Prep time: 5 min

Total time: 30 min

Serves: 6


  • 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


  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!


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