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Brazilian Coconut Lime Cod

This is loosely bases on a Brazilian fish stew called Moqueca. I had it at a friends house and wanted to recreate the flavors, but instead of a stew I made it more into a sauce and have it over rice.

Breakfast was – Pina Colada Overnight Oats

Lunch was – Vegetable Beef Soup

Fish from the freezer, onion, green onion, peppers, garlic, lime, coconut milk, spices.
Oh, and some tomatoes. They are a little sad, but they will plump when cooked.
Frozen fish has an ice glaze on it. Run it under cool water to remove the glaze It is best to buy fish frozen unless you are buying it from the actual fishermen. It is flash frozen right after being caught and your “fresh” fish in the case has just been thawed for you.
Put a bit of olive oil in the pan, and soften the chopped veg, onion, tomatoes, garlic, peppers. Season with salt, pepper, pepper flake, cilantro, and smoked paprika.
Deglaze with 1/4 cup coconut milk. Reduce heat to med-low.
Squeeze in 1/2 lime.
Nestle the fish into the pan an spool the sauce over to coat.
Cover to steam just a few minutes depending on how thick the fish is cut. The fish portions are all about the same weight, however as you can see this one is nearly square while others are flat and broad.
Steam just until the fish is flaked and cooked through.
Heat some freezer rice.
Lay the fish on top of the rice.
Pour over the sauce.
Top with sliced green onion, and a squeeze of lime. Fresh cilantro if you have it.
Perfect!
Put the remaining coconut milk into a sealable container to use for future curries, or for Pina Colada Overnight Oats

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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