Not exact matches
Groen's
fillets came
from halibut, but head office changed it to less expensive
cod.
One BIG change, my black
cod fillets were skinless so I reduced cooking time to 15 minutes
from the recommended 20 and this is a real winner.
* 1 1/4 pounds boneless, skinless fish
fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black
cod that I purchased
from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)
Once the oil get's hot, add 2
fillets of fresh
cod to the pan, skin side down, after cooking for about 5 minutes, season the top of each
fillet with sea salt and freshly cracked black pepper and flip them around, cook for about 1 minute and then remove the
fillets from the pan and set aside