Black Cod with Coconut and Ginger
Instructions:
- Black cod—also known as sable—is an oily fi sh, rich enough to pair with this sweet, spicy coconut rub. Makes 4 servings
- Canola oil for greasing the baking dish
- 1â„2 cup shredded unsweetened desiccated coconut
- 1 teaspoon ground ginger
- 1â„4 teaspoon cayenne pepper
- Two 10-ounce black cod fi llets, skinned
- 2 tablespoons lime juice
- 1â„2 teaspoon salt
- Position the rack in the center of the oven and preheat the oven to 400°F. Lightly oil a 13 × 9- inch baking dish; set aside.
- Place the coconut, ginger, and cayenne in a mini food processor, a regular food processor fitted with the chopping blade, or a large spice grinder. Grind until the consistency of cornmeal.
- Pat the fi llets dry with paper towels, then rub them with the lime juice and salt. Pat the coconut mixture all over the fi llets, coating them evenly. Place in the prepared baking dish.
- Bake until lightly browned, until a fl atware knife inserted into the thick part of a fi llet and held there for 5 seconds feels warm to your lips (for a gelatinous fi llet) or hot (for a fi rmer fi llet), 10 to 13 minutes.