Coconut Curry Cod with Tri-Color Couscous

Cod served on a white plate over a bed of tri-colored couscous smothered in a coconut curry sauce with green peppers and onions. There is a side of peppers and limes and its sitting on top of a navy blue hand towel.

Equipment

Ingredients

4-6 cod fillets seasoned with salt and pepper
1 tbsp avocado oil
2 cups tri-color couscous
3 cups vegetable broth

For the Coconut Curry Sauce:

1 can (13.5 oz) full-fat coconut milk
1 tbsp coconut oil
1 shallot finely chopped
1 inch piece of fresh ginger minced
2 cloves of fresh garlic minced
1 poblano pepper finely chopped (adjust to your spice preference)
1 jalapeno finely chopped (adjust to your spice preference)
1 tbsp brown sugar
2 tsp curry powder
1 tsp coriander powder
Salt and pepper to taste
corn starch slurry (2 tsp corn starch mixed with 2 tsp cold water)

For Garnish:

Fresh lime wedges
Fresh cilantro leaves
Sliced green onions

Instructions

For the Cod:

Preheat your oven to 375°F (190°C).
Heat a bit of oil in an oven-safe skillet over medium-high heat. Place the seasoned cod fillets in the skillet and sear for about 2 minutes on each side until they develop a golden crust.
4-6 cod fillets, 1 tbsp avocado oil
Once seared, pour the coconut curry sauce over the cod fillets. Transfer the skillet to the preheated oven and bake for about 10-12 minutes (until it reaches an internal temp of 145), or until the cod flakes easily with a fork and is cooked through.

For the Tri-Color Couscous:

In a separate saucepan, bring 3 cups of vegetable broth to a boil.
3 cups vegetable broth
Stir in the tri-color couscous and reduce the heat to low. Cover the saucepan and let it simmer for about 8-10 minutes, or until the couscous has absorbed all the liquid.
2 cups tri-color couscous
Fluff the couscous with a fork and keep it warm

For the Coconut Curry Sauce:

In a medium-sized saucepan, heat a tablespoon of coconut oil over medium heat.
1 tbsp coconut oil
Add the finely chopped shallot, minced ginger, minced garlic, and finely chopped poblano and jalapeno peppers. Sauté for about 2-3 minutes or until they become fragrant and slightly softened.
1 shallot, 1 inch piece of fresh ginger, 2 cloves of fresh garlic, 1 poblano pepper, 1 jalapeno
Add the curry powder and coriander powder to the pan, and stir for another minute to toast the spices.
2 tsp curry powder, 1 tsp coriander powder
Pour in the can of coconut milk and stir to combine. Bring the mixture to a simmer, then reduce the heat to low.
1 can (13.5 oz) full-fat coconut milk
Add the brown sugar, salt, and pepper to taste. Simmer the sauce on low heat for about 5-7 minutes, allowing the flavors to meld together.
1 tbsp brown sugar, Salt and pepper to taste
Add in your corn starch slurry and mix well allowing to cook for about another minute.
corn starch slurry
Once the sauce has reached your desired consistency and flavor, remove it from heat and set it aside.

To Serve:

Spoon the tri-color couscous onto plates. Place a cod fillet on top of the couscous. Drizzle some of the coconut curry sauce over the cod. Garnish with fresh lime wedges, cilantro leaves, and sliced green onions.
Fresh lime wedges, Fresh cilantro leaves, Sliced green onions

Video

@cookinglikekate
Coconut Curry Cod
♬ Loving Me - Janine

Notes

Spice Level: Adjust the number of serrano chilies and jalapeno to your preferred level of spiciness. For milder flavor, remove the seeds and membranes from the chilies.

Serving Suggestions: Serve this dish with a side of steamed vegetables, such as broccoli or asparagus, for a well-rounded meal.

Make-Ahead: You can prepare the sauce and couscous in advance and reheat them when ready to serve. Cook the cod just before serving for the best texture.

Storage: Store any leftover sauce, couscous, and cod separately in airtight containers in the refrigerator for up to 2-3 days.

Reheating: Reheat the individual components gently in a microwave or on the stovetop. To maintain the cod's moisture, consider reheating it in the sauce.

Nutrition