Coconut Lime Poached Cod Recipe

This coconut lime poached cod is cozy and bright at the same time — flaky white fish gently cooked in a silky coconut-lime broth with ginger, garlic, and a hit of cilantro. It’s one of those dinners that feels a little fancy but is actually forgiving and fast enough for a weeknight. The coconut keeps the fish tender, the lime keeps it lively, and the whole thing comes together in one pan with minimal fuss.

My husband calls this “the calm dinner” because he comes home frazzled and the house fills with coconut steam and citrus, and suddenly everyone exhales. Our kid will eat pieces of fish off his fork and then steal spoonfuls of the poaching broth like it’s soup—honestly, same. It became our go-to post-swim-practice supper because I can throw the poaching liquid together while folding laundry and still look like I planned it. Once I tried to swap in canned evaporated milk in a pinch (don’t—too odd), and now I always keep a spare can of full-fat coconut milk on the shelf.

Kitchen Talk

MORE EASY DINNER RECIPES...

DINNER

Easy Turkey and Rice Soup Recipe

DINNER

Easy Crockpot Pepper Steak Recipe

DINNER

Greek Chicken with Feta Salsa

DINNER

Easy Guinness Beef Stew

This recipe taught me to trust a gentle simmer and stop poking the fish every 30 seconds. I once cranked the heat to hurry things along and ended up with papery edges and disappointed faces—lesson learned. Also, fresh lime zest is worth the tiny extra effort; it gives a lift that bottled lime juice can’t touch. One time I tossed in some sliced bell pepper because we had extras, and it actually made the dish prettier and sweeter — happy accident.

Shopping Tips

– Seafood: Look for firm, bright cod fillets with a clean smell; avoid anything that smells fishy or slimy.
– Canned Goods: Buy full-fat canned coconut milk for the creamiest poaching liquid; light versions can separate and taste thin.
– Citrus: Choose limes that feel heavy for their size — more juice and brighter flavor.
– Fresh Herbs: Cilantro is the classic finish; if you’re not a cilantro fan, try chopped parsley instead.
– Spices: Fresh ginger and garlic make a big difference here — pre-minced jars work, but fresh is brighter.
– Fats & Oils: A neutral oil for sautéing aromatics keeps flavors clean; toasted sesame is fun as a final drizzle if you want an extra layer.

Prep Ahead Ideas

– Make the poaching broth a day ahead and store it in a lidded jar in the fridge; it’ll taste even better the next day.
– Zest and juice the limes ahead and keep them in separate small containers so you don’t lose the zest to the juice.
– Chop ginger, mince garlic, and rough-chop cilantro in advance in an airtight container; saves 10–15 frantic minutes when dinner bell rings.
– Keep fish chilled on a tray in the coldest part of your fridge until you’re ready to poach; pat dry right before cooking.

✔Time-Saving Tricks

– Use pre-cooked or microwaveable jasmine rice to shave off major time.
– Buy pre-peeled ginger or ginger paste if you’re genuinely short on time (taste is slightly different but still good).
– One-pot: sauté aromatics and then add coconut liquid and fish to the same pan so fewer dishes need washing.
– Frozen, individually portioned fish fillets are fine — thaw in cold water and pat dry before poaching.

✔Common Mistakes

– Overcooking the fish: I did this once out of impatience and turned silky cod into sad rubber. If it flakes easily with a fork and is just opaque, pull it.
– Letting the broth boil hard: high heat can curdle the coconut milk and make the sauce grainy — keep it gentle.
– Too much lime at first: add a little, taste, then add more; citrus can overpower quickly.
– Sauce too thin: remove fish and simmer the liquid briefly to reduce it, or whisk in a tiny splash of cornstarch slurry off heat to thicken.

What to Serve It With

– Steamed jasmine or basmati rice to soak up the broth.
– A quick cucumber-cabbage slaw dressed with lime and a pinch of sugar for crunch.
– Blistered green beans or sautéed bok choy for a green side.
– Crusty bread for dunking if you’re feeling indulgent.

✔Tips & Mistakes

– Use a shallow pan so the fish is mostly submerged but not crowded; overcrowding means uneven cooking.
– Add cilantro right at the end — it loses character if it simmers too long.
– If the broth tastes flat, a tiny pinch of salt and a squeeze more lime will usually wake it up.
– I once tossed in chili flakes at the end for heat — good idea if you like a little kick.

✔Storage Tips

Leftovers keep well in an airtight container in the fridge for a couple of days. Reheat gently on the stove over low heat so the fish doesn’t get rubbery, or eat cold over a salad — not weird at all, the coconut-lime broth is actually delicious chilled for lunch. If you reheat, add a splash of water or broth so the sauce loosens up again.

✔Variations and Substitutions

– Swap cod for halibut, mahi-mahi, or even firm tofu for a vegetarian twist; adjust cooking time for thickness.
– Full-fat coconut milk gives the creamiest result; light coconut milk works in a pinch but expect a thinner sauce.
– If you don’t have cilantro, parsley or basil can be nice and change the flavor profile.
– Fish sauce or a splash of soy adds umami if you want a deeper savory note instead of extra salt.

Frequently Asked Questions

Coconut Lime Poached Cod Recipe

Tender cod simmers in a bright coconut-lime broth with ginger and garlic. A light, weeknight-ready dinner bursting with flavor.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1 tbsp olive oil
• ▢ 0.5 cup thinly sliced shallots
• ▢ 1 tbsp minced garlic
• ▢ 2 tsp grated fresh ginger
• ▢ 1 cup thinly sliced red bell pepper optional for color and sweetness
• ▢ 0.25 tsp red pepper flakes adjust to taste
• ▢ 14 fl oz full-fat coconut milk shake can well
• ▢ 0.5 cup low-sodium chicken broth or seafood stock
• ▢ 3 tbsp fresh lime juice plus more to taste
• ▢ 1 tsp finely grated lime zest
• ▢ 1 tbsp fish sauce
• ▢ 1.5 tsp light brown sugar
• ▢ 0.75 tsp kosher salt divided, plus more to taste
• ▢ 0.5 tsp black pepper
• ▢ 1.5 lb skinless cod fillets cut into 4 pieces
• ▢ 0.25 cup chopped fresh cilantro for garnish

Instructions

Preparation Steps

• Pat cod dry, then season all over with 1/2 tsp salt and the black pepper.
• Warm the olive oil in a wide skillet over medium heat.
• Sauté shallots until translucent, 2–3 minutes. Stir in garlic, ginger, and red pepper flakes; cook 30 seconds.
• Add bell pepper and cook until slightly softened, about 2 minutes.
• Pour in coconut milk and broth. Stir in lime juice, zest, fish sauce, brown sugar, and remaining salt; bring to a gentle simmer.
• Nestle cod into the sauce in a single layer. Cover and simmer gently until opaque and flaky, 6–8 minutes.
• Taste the broth and adjust with more lime or salt if needed.
• Scatter cilantro over the fish and serve, spooning plenty of sauce over each portion.

Notes

Variation: Add a bruised stalk of lemongrass to the simmering broth and remove before serving, or toss in a handful of baby spinach during the last minute to wilt. Swap cod with halibut or haddock if preferred.

Serving tip: Spoon the sauce over steamed jasmine rice or coconut rice, and finish with extra lime wedges.

Storage: Refrigerate leftovers in an airtight container up to 2 days; rewarm gently to avoid overcooking the fish.

This recipe is an original creation inspired by classic Coconut Lime Poached Cod Recipe flavors. All ingredient ratios and instructions are independently developed.