Citrus Coconut Cod

I used cod for this dish but any firm white fish will work and even salmon would be delicious with this preparation. If you like, you can double all the ingredients except for the avocado oil and fish and serve this like a curry over rice, or just eat like a stew with a big soup spoon :-).

Ingredients:

• 1 tbsp Avocado Oil (or coconut oil)

• 1/2 Yellow Onion (medium, chopped)

• 2 Garlic (cloves, minced)

• 1 tsp Cumin

• 1/2 Tomato (large, diced)

• 1/4 cup Orange Juice (freshly squeezed)

• 1/4 cup Canned Coconut Milk (full-fat)

• 2 tsp Bragg’s Liquid Aminos or Organic Tamari (add more or less to taste)

• A few dashes of Fish Sauce

• 1/4 cup Cilantro (chopped)

• 2 Cod Fillet (5-6 oz each)

Preparation:

1. In a pot just large enough to fit the fillets, heat the oil over medium heat. Add the onions and cook for three to five minutes or until the onions start to soften.

2. Add the garlic, cumin, Bragg’s (or organic tamari), fish sauce and tomato, and stir to combine. Cook for another minute.

3. Add the orange juice and simmer for two to three minutes until the tomatoes begin to soften. Stir in the coconut milk and cilantro and bring the liquid to a simmer.

4. Add the cod fillets to the pot and cover with the lid. Steam the cod for six to 10 minutes or until cooked through and flakey. The cooking time will depend on the thickness of the fillets.

5. Divide the filets between plates or shallow bowls and pour the citrus coconut sauce over the filets. Garnish with fresh cilantro leaves and serve.

   Enjoy!