Poached Cod in a Spicy Coconut Lime Sauce

08.31.17 - BY Nona Raybern

With the impending grayness of Autumn approaching, we decided that we should give you an easy weeknight recipe for something on the bright side. This Poached Cod in a Spicy Coconut Lime Sauce is the perfect pick-me-up to those grey Fall evenings.

For this recipe, we are going to use the Endurance® 18″ Fish Poacher. This poacher makes the most perfect and flaky fish, full of moisture. The nice part is, poached fish is one of the healthiest way to eat the protein of the sea.

We’re going to accompany our poached cod with an avocado mango salsa recipe that is so addictive. So gather up your ingredients and your tools and let’s get to work!

There are three components to this poacher. The main pot, the inner tray, and the lid. The tray contains easy to lift handles so that you can remove the fish easily from the poacher.

Now, mix the coconut mixture and pour it into the bottom of the main baking dish. Place the fish tray on top of the mixture with the cod on top and top with the remaining ingredients. Place the lid on and bake in the oven according to the below directions.

To remove the fish is so easy! Simply lift the tray out by the handles and ta-da! Your fish is ready to serve and ready to eat! And oh man, do we want to eat it.

the recipe: poached cod with spicy coconut lime sauce


21 ounces full-fat coconut milk
3 fillets of cod, each weighing 12 ounces
2 limes, one sliced and one juiced
1 tbs soy sauce
1 jalapeño, cored and sliced thin
2 cups cilantro, still on stem
Pinch each of salt and pepper for seasoning


Preheat oven to 375°F. Pour 14 ounce can of coconut milk into small fish poacher. Add lime juice and soy sauce and stir. Add 1 cup of cilantro, spread across poacher on top of coconut mixture. Place inner tray of fish poacher on top of mixture. Salt and pepper both sides of fish. Place cod on tray inside fish poacher. Pour remaining coconut milk on top of cod. Top with sliced limes, sliced jalapeños, and remaining cilantro. Place lid on fish poacher and bake in center of oven for 30 minutes.

Remove poacher and let sit for 5 minutes. Remove poached cod and ladle coconut sauce over the fish to serve.

Serve with rice (this cilantro lime rice is perfect!) or with our recipe for a fresh Mango Avocado Salsa.

Recipe adapted from She Simmers. Feel free to try it with salmon or any other type of dense fish.