• Ingredients: 28
  • Serves: 4
  • Prep: 25 min
  • Bake: 45 min

Black cod with lime and coconut with chopped fresh cilantro. To make this black cod with lime and coconut for 4 persons you will need 25 min for preaparation and 45 min for baking.


  • 1/3 cup chopped fresh cilantro



  • 8 bamboo skewers, 10 inches long, soaked in water 30 minutes
  • 24 large shrimp , peeled and deveined
  • 1 small red onion
  • 16 serrano chiles
  • 24 cherry tomatoes



  • *If chervil is unavailable, fresh flat-leaf parsley leaves may be substituted. Extra chervil oil will keep, covered, at room temperature 3 days. Try it in salad dressings or drizzled over fish, chicken breasts, or steamed vegetables.

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer


  1. Step 1 Preheat oven to 350°F. Sprinkle fish with salt and pepper; place in 11x7x2-inch glass baking dish.

    For this step you will need

  2. Step 2 Drizzle with 1 1/2 teaspoons lime juice. Heat oil in large skillet over medium heat. Add leek and garlic; sauté 7 minutes.

    For this step you will need

  3. Step 3 Spoon sauce over fish. Bake until fish is just opaque in center, about 20 minutes. Transfer to platter.

    For this step you will need

Nutrition information

Calories 76 Carbohydrates 6 g (2%)
Fat 5 g (8%) Protein 1 g (1%)
Saturated Fat 0 g (2%) Sodium 14 mg (1%)
Polyunsaturated Fat 0 g Fiber 1 g (3%)
Monounsaturated Fat 2 g Cholesterol 0