Poached New Delhi Alaska Cod

Recipe courtesy of Alaska Seafood Marketing Institute.

Recipe Ingredients:

2 teaspoons minced garlic
2 green onions, sliced (about 1/4 cup)
1 tablespoon olive oil
1/2 cup dry white wine
3 tablespoons tomato paste
1 1/2 tablespoons garam masala (or sweet curry powder)
1 teaspoon sea salt
1 (15-ounce) can regular or light coconut milk
4 Alaska Cod fillets (6 to 8 ounces each), fresh, thawed or frozen
4 cups cooked jasmine or brown rice, or stir-fry vegetables

Cooking Directions:

1. In a large (12-inch) nonstick pan or stockpot, cook garlic and green onions in oil over medium heat for 1 minute. Stir in wine; continue cooking 1 minute.
2. Stir in tomato paste, garam masala and salt until smooth; add coconut milk. Turn heat to high and cook just until boiling.
3. Rinse any ice glaze from frozen Alaska Cod under cold water.
4. Turn off heat and gently add fillets to sauce, spooning sauce over fillets. Return heat to a simmer.
5. Once simmering, cover pan and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest 5 minutes or until seafood is opaque throughout.
6. Serve fillets with rice or vegetables and coconut sauce.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 465; Total Fat: 12g; Saturated Fat: 6g; Cholesterol: 73mg; Total Carbs: 40g; Fiber: 2g; Protein: 41g; Sodium: 580mg.

Recipe and photograph courtesy of Alaska Seafood Marketing Institute.