Breastfeeding Friendly Whole30 Coconut-Lime Cod with Lemon Caper Sauce
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Learn more →Ingredients
4 servings
For the marinade
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- ½ tsp ground cumin
- ½ tsp kosher salt
- ¼ tsp black pepper
For the cod
- 4 cod fillets (about 6 oz each), patted dry
- 1 tbsp avocado oil
For the lemon caper sauce
- 2 tbsp ghee
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp capers, drained and rinsed
- ¼ cup reserved coconut-lime marinade
- ¼ tsp kosher salt, or to taste
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)Can be omitted
flat-leaf parsley
- lime wedges, for serving (optional)
Instructions
- 1
In a shallow dish, whisk together the coconut milk, lime juice, lime zest, ground cumin, 1/2 tsp kosher salt, and black pepper. Measure out and reserve 1/4 cup of this marinade in a small bowl and set aside — this portion will be used for the sauce and must not contact the raw fish. Add the cod fillets to the remaining marinade in the dish, turning to coat. Marinate at room temperature for 20 minutes.
- 2
Lift the cod fillets from the marinade, letting the excess drip off, and pat them lightly dry with paper towels. Discard the used marinade. Heat the avocado oil in a large (12-inch) skillet over medium-high heat until shimmering.
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