As we head into summer, I’ve been experimenting with new flavors and ingredients. It’s easy to fall into a dinnertime rut so I’m using all these new seasonal ingredients as inspiration for a series of fresh family dinners. Some of my recipes go over better than others; happily, this spiced coconut milk broth has proved to be a big hit with my girls. The velvety, lightly sweet broth does wonders to meld flavors and helps to encourage more adventurous eating. For this simple dinner recipe, pan-seared cod is set atop roasted asparagus and surrounded by a rich and creamy coconut milk broth. It makes for a light and thoroughly delicious warm weather dinner. Once you have the basics down pat, try coconut milk broth with everything from seared lamb to tofu — it’s fantastic!
Head below for our easy recipe!
Pan-Seared Cod and Roasted Asparagus in Coconut Milk Broth
Prep time: 10 minutes
Cook time: 30 minutes
For the asparagus
1 pound asparagus
1 tablespoon olive oil
salt and pepper to taste
Preheat the oven to 400 degrees F.
Rinse the asparagus well. Break off the woody end of each spear and discard.