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Coconut Cod and Quick & Easy Macaroni & Cheese
1 (13.5-ounce) can coconut milk
2 tablespoons fresh lime juice
2 tablespoons olive oil
Salt and freshly ground black pepper
4 (6-ounce) cod fillets
1 jalapeno, stemmed and thinly sliced lengthwise
Preheat the oven to 400 degrees F.
In a bowl or shallow dish, whisk the coconut milk, lime juice, olive oil, a nice pinch of salt and a few grinds of pepper. Reserve 1 cup of the marinade. Add the fish to the bowl with the marinade and refrigerate for 20 minutes.
Remove the cod from the refrigerator. Place the cod in a 9 by 11-inch baking dish, discarding the marinade in the bowl. Place a slice of jalapeno over the top of each piece. Place in the oven and bake for 12 to 14 minutes.
Meanwhile, make the sauce. Pour the reserved 1 cup marinade in a small saucepan over medium heat and simmer until reduced and slightly thickened, about 5 minutes. Spoon some on the plate before placing the cod down on top. Serve warm.
Quick & Easy Macaroni & Cheese
8 ounces large elbow macaroni, cooked
1 (8-ounce) package shredded sharp Cheddar cheese
1 (10-3/4-ounce) can cream of mushroom soup, undiluted
1/2 cup mayonnaise
1/2 cup milk
1/2 cup homemade soft, coarse bread crumbs, made from French bread, lightly toasted (see Notes)
1 tablespoon butter, melted
Preheat oven to 375 degrees F. Stir together first 5 ingredients in a lightly greased broiler-proof 2-quart baking dish. Bake 22 to 25 minutes, or until bubbly. Set oven to Broil. Stir together bread crumbs and butter; sprinkle over casserole. Broil 5-1/2" from heat for 45 seconds to 1 minute, or until lightly browned.
To make homemade bread crumbs, process bread slices in a food processor or blender. It takes about 2 slices of bread to make 1 cup of soft bread crumbs.