Ingredients and Weight:
- 1 lb (500g) boneless, skinless cod fillets, cut into 1-inch pieces
- 1 medium onion, chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (14.5-ounce) can coconut milk
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- 1/4 cup chopped fresh cilantro
Preparation Time:
15 minutes
Cooking Time:
15 minutes
Difficulty Level:
3 (Easy to Moderate)
Preparation Method Steps:
- Season the cod fillets with salt and pepper.
- Heat a large skillet over medium heat. Sear the cod fillets for 2-3 minutes per side, or until browned.
- Add the onion and garlic to the skillet and cook for 5 minutes, or until softened.
- Stir in the diced tomatoes, coconut milk, smoked paprika, and cumin. Bring to a simmer.
- Add the cod fillets back to the skillet and cook for 10-12 minutes, or until the fish is cooked through.
- Stir in the cilantro and serve hot.
Nutritional Information:
Calories: 250 per serving
Fat: 12g (45%)
Carbohydrates: 25g (35%)
Protein: 20g (30%)
Dish Characteristics:
- Creamy and flavorful
- Spicy and aromatic
- Made with fresh, seasonal ingredients
- Can be served as an appetizer or main course
User Comments:
- "This dish is absolutely delicious! The flavors are so well-balanced, and the fish is cooked perfectly."
- "I love the simplicity of this recipe. It's easy to make, but it tastes like it came from a fancy restaurant."
- "This is a great way to use up leftover cod. I'll definitely be making it again."
Special Precautions and Tips:
- If you can't find smoked paprika, you can use regular paprika instead.
- For a spicier dish, add more smoked paprika or ground cumin.
- The cooking time will vary depending on the thickness of the cod fillets.
- To prevent the fish from overcooking, cook it until it is just opaque in the center.
