As we head into summer, I’ve been experimenting with new flavors and ingredients. It’s easy to fall into a dinnertime rut so I’m using all these new seasonal ingredients as inspiration for a series of fresh family dinners. Some of my recipes go over better than others; happily, this spiced coconut milk broth has proved to be a big hit with my girls. The velvety, lightly sweet broth does wonders to meld flavors and helps to encourage more adventurous eating. For this simple dinner recipe, pan-seared cod is set atop roasted asparagus and surrounded by a rich and creamy coconut milk broth. It makes for a light and thoroughly delicious warm weather dinner. Once you have the basics down pat, try coconut milk broth with everything from seared lamb to tofu — it’s fantastic!
Head below for our easy recipe!
Pan-Seared Cod and Roasted Asparagus in Coconut Milk Broth
Prep time: 10 minutes
Cook time: 30 minutes
For the asparagus
1 pound asparagus
1 tablespoon olive oil
salt and pepper to taste
Preheat the oven to 400 degrees F.
Rinse the asparagus well. Break off the woody end of each spear and discard.
On a rimmed baking sheet, toss asparagus with the olive oil. Add salt and pepper to taste. Roast for 20 – 25 minutes, shaking pan halfway through, or until asparagus has browned on the edges and is tender.
For the coconut milk broth
2 tablespoons coconut oil
3 shallots, peeled and minced
2 cloves garlic, peeled and minced
1 tablespoon minced ginger
1 teaspoon red chili paste
2 tablespoons prepared green curry paste
2 cups low sodium chicken stock
14 ounce can full-fat coconut milk
sea salt and black pepper to taste
Heat a large, wide sauté pan over medium-high heat. Add the coconut oil, and then the shallots. Sauté for 4 minutes. Add garlic, ginger, chili paste, and curry paste, and cook for 2 minutes. Pour in 1/4 cup chicken stock and scrape up any brown bits. Pour in the remaining stock and coconut milk. Bring to a rolling boil, and then turn heat to low. Add salt and pepper to taste. Simmer for 20 minutes.
For the pan-seared cod
2 cod fillets, 1/2 inch thick
2 tablespoons olive oil, divided
salt and pepper to taste
lime, minced cilantro or parsley, and scallions to taste
Rinse the cod and blot with paper towels. Sprinkle both sides of the cod with salt and pepper.
Heat a medium sauté pan over medium-high heat. Add 1 tablespoon olive oil. Sear the fish, cooking each side for 4 – 5 minutes, or until fish is cooked through. Add the remaining tablespoon of olive oil, if needed.
To serve, divide the asparagus between four shallow bowls. Top with cod and ladle the coconut broth over the dish.
Top dish off with a squeeze of lime, minced cilantro or parsley, and scallions.