Caribbean Cod With Coconut Curry Sauce: A Recipe From the Windmere Kitchen

Bring a taste of the tropics to your table with this summer cod dish by Culinary Institute–trained Chef Steve Schott. Residents of Windmere enjoy this and many of his other thoughtfully crafted meals regularly at the community.

Perfect for a warm evening, this Caribbean-inspired recipe is simple to prepare yet packed with bold, vibrant flavors.

Ingredients

• 2 pounds boneless cod filet
• 1 red pepper and 1 green pepper (both julienned)
• 1 medium onion (julienned)
• 1 tablespoon seasoned breadcrumbs
• ½ tablespoon chopped garlic
• 2 tablespoons softened butter
• 2 tablespoons melted butter
• ½ cup white wine
• ½ cup coconut milk
• ½ cup of corn starch
• ¾ cup chicken stock
• 1 tablespoon curry
• 1 tablespoon brown sugar
• Salt and pepper to taste

Cod Preparation

1. Portion the cod into four 8-ounce pieces.
2. Sprinkle the cod with seasoned breadcrumbs and drizzle with one table spoon melted butter.
3. Bake cod at 375 degrees for 15 minutes or until done.

Sauce Preparation

1. Sauté peppers, onion, and garlic lightly in one tablespoon melted butter.
2. Add lime juice, curry, brown sugar, and white wine.
3. Simmer mixture for 30 seconds.
4. Add coconut milk and chicken stock.
5. Bring to a boil and thicken with corn starch to a slurry consistency.
6. Finish with 2 tablespoons of softened butter.
7. Pour sauce over baked cod.

Learn More About Windmere

Windmere is a residential health care community designed for adults 65 and older who would benefit from a secure, friendly environment and services that make life easier. To learn more about life at Windmere or to schedule a tour, please call (973) 816-2697 or visit Windmere.