Grilled cod with Spinach & Coconut milk
- 4 fillets of wild caught cod
- 4 cups of spinach
- 1 3/4 cups of coconut milk
- 1 lime
- 1 shallot
- 1 tea spoon of coconut oil
- Sea salt & black pepper to your taste
Dice the shallots, zest the lime and cut the lime in half.
Melt the coconut oil over medium-high heat. Sauté the shallots and lime zest, until tender, about 2 minutes. Gently place the filets into the preparation and cook for 3 to 5 minutes. Flip once slightly coloured.
Add the coconut milk, juice from half a lime, sea salt and black pepper. Bring to a boil.
Add the spinach and lower the temperature to low-medium heat. Continue cooking until the spinach is tender.
Remove the filets into a wide soup bowl and add the preparation. Squeeze the juice from the other half of the lime before serving.