Curry Poached Cod with Arugula Pesto


  1. In a medium hot sauté pan add the coconut milk, curry, coriander and half and half; bring to a simmer. Season the cod with 1 tsp of kosher salt and set into the cream mixture. Let it simmer slowly for about 5 minutes then turn the fish over. Add the red pepper.
  2. Place arugula and parsley into a blender and add the oil and remaining salt and blend. Place the cream mixture into the bottom of a plate or bowl.
  3. Top with the fish and red pepper. Top the fish off with the pesto and drizzle the remaining oil onto the cream mixtures.


  • 1 ea World Dock® Cod Loin, 4 oz
  • 1/2 tsp curry powder
  • 4 oz coconut milk
  • 2 oz Nature's Best Dairy® Cream, Half-and-Half
  • 2 tsp Kosher salt, coarse
  • 1/8 oz Peak Fresh Produce® Pepper(s), Red Bell, sliced thin
  • 1/8 tsp coriander, ground
  • 1/2 oz Peak Fresh Produce® Arugula
  • 1/8 oz Peak Fresh Produce® Parsley, Fresh Italian Flat-Leaf
  • 1/2 oz Roma® extra virgin olive oil