Coconut-Lime Braised Sablefish (Black Cod) with Sweet Plantains, Peppers, and Cilantro
Don’t hesitate to use store-bought frozen baked ripe plantains if you can’t find the perfect plantain at your market. In fact, the packaged version guarantees just the right level of sweetness for this recipe. No need to defrost; simply dice two from the package and proceed with the recipe as indicated.
- 12 ounces sablefish (black cod), skin removed, cut into 1 ½-inch pieces
- Kosher salt
- 1 teaspoon granulated garlic
- 1 teaspoon grated lime zest
- 2 tablespoons lime juice
- 2 tablespoons coarsely chopped cilantro, plus leaves for garnish
- 2 tablespoons olive oil
- ½ medium red onion, coarsely chopped (½ cup)
- ½ teaspoon hot Hungarian paprika or to taste
- 1 (13.5 ounce) can full-fat coconut milk
- ¼ cup canned tomato sauce
- 1 large ripe plantain (equally yellow and black), peeled and cut into ½ inch dice (1 cup)
- ½ large red bell pepper, cut into small dice (½ cup)
- Cooked white rice, for serving
- Lime wedges, for serving
Pat the fish dry with paper towels and cut into 1-inch pieces. In a medium bowl, combine the fish, 1 teaspoon salt, granulated garlic, lime zest, lime juice, and chopped cilantro and toss to coat. Let sit at room temperature while you prepare the braising liquid.
Start the Stew
Heat the oil in a medium (4-quart) Dutch oven or other heavy-duty pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until translucent, about 2 minutes. Add the paprika and cook, stirring continuously, until fragrant, about 1 minute.
Add the coconut milk, tomato sauce, plantains, and the red pepper and bring to a boil over high heat. Reduce the heat to medium-low and simmer, covered with the lid cracked, stirring occasionally, until the plantains and pepper are mostly tender, about 5 minutes.
Add the Fish
Add the fish and its marinade and ¼ teaspoon salt. Cover and cook, gently stirring occasionally, until the fish is opaque and cooked through, about 4 minutes more. Adjust the seasoning if necessary. Divide between two bowls, garnish with cilantro leaves, and serve with rice and lime wedges.
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Diana Andrews is the former Test Kitchen Director at Fine Cooking magazine. She was the head recipe developer and editor for the first six seasons of the Emmy Award-nominated WGBH television show Moveable Feast. She has worked at Dressing Room and Park Avenue Seasonal restaurants and the James Beard Foundation. She currently develops and tests recipes for multiple popular food brands and leading digital food and cooking platforms and teaches virtual and in-person recreational and professional cooking classes.