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Cilantro-Lime Alaska Cod

From Heirloom Living Market Lilburn

<p>The recipe this came from uses Sea Bass or Halibut. I had neither, but I did have cod and looking at the type of fish used in the recipe I thought that cod might work great here. It did and I&#8217;ve made this many times. It&#8217;s my daughter&#8217;s favorite way to prepare cod and mine too. I don&#8217;t usually like tomatoes in a seafood dish, but the lime and cilantro work with the tomatoes so well you&#8217;ll think your on a Caribbean Island having dinner on the beach. The cilantro, lime and tomatoes make this a truly different dish. The quantities were not given for each ingredient except for the fish. You can feel free to add more or less of each ingredient. This recipe is very forgiving. I actually use much less fish, maybe a pound to feed 3. I&#8217;ll tell you what I used&#8230;hope it works for you.</p>
Source: The Great Physician's RX by Jordan Rubin (Entered by Kathy Barnes)
Serves: 2-3 servings easily

1-2 lbs cod, sea bass or halibut
1 Tbsp coconut oil or olive oil
1 large clove fresh garlic-minced
2 large fresh tomatoes-chopped
1 bunch cilantro-chopped
1/2-1 lime-juiced

Step by Step Instructions
  1. In a large frying pan, melt coconut oil. Stir in garlic and cook for 2 minutes, being careful not to burn the garlic.
  2. Stir in chopped tomatoes, cilantro and lime. Cook for another minute.
  3. Add fish and cook approximately 10 minutes, turning once. The fish is done when it flakes. It will continue to cook when removed from the heat; fish will toughen if overcooked.