Cod With Thai Basil Cream Sauce, Jalapeños, and Pomegranate Recipe

Mallorie Kennedy’s Cod With Thai Basil Cream Sauce, Jalapeños, and Pomegranate

Mallorie Kennedy’s Cod with Thai Basil Cream Sauce, Jalapeños, and Pomegranate is a refined single-serving dish that artfully balances vibrant flavors and textures. A perfectly seared 6 oz. cod fillet, seasoned with salt and pepper and finished with a hint of butter, serves as the centerpiece. It’s complemented by a silky Thai basil cream sauce—an enticing blend of coconut milk (or cream), fragrant shallots, garlic, fresh basil, lime juice, Parmesan, and a subtle kick from thinly sliced jalapeños. Garnished with sautéed mushrooms, crisp pomegranate seeds, and extra basil and jalapeño slices, each bite delivers a harmonious fusion of savory, tangy, and mildly spicy notes.

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Course Main Course

Cuisine Thai

Servings 1 serving

Ingredients

  

For the Cod:

• 1 6 oz. cod fillet
• ½ tsp. salt
• ¼ tsp. black pepper
• ½ Tbsp. olive oil or avocado oil
• ½ Tbsp. unsalted butter

For the Thai Basil Cream Sauce:

• ½ Tbsp. olive oil
• ½ small shallot minced
• 1 clove garlic minced
• ½ cup coconut milk or heavy cream
• ¼ cup fresh Thai basil leaves
• ½ Tbsp. lime juice
• ½ tsp. fish sauce optional, for umami
• ½ tsp. fresh ginger
• ½ small jalapeño or serrano
• pepper thinly sliced (adjust for heat)
• ½ cup Parmesan cheese

For Garnish:

• 3-4 mushroom slices shiitake or cremini
• ½ Tbsp. pomegranate seeds
• 2-3 fresh Thai basil leaves
• 2-3 thin jalapeño slices

Instructions

 

• Prepare the Cod: Season the cod fillet with salt and black pepper. Heat olive oil and butter in a pan over medium heat. Sear the cod for 3-4 minutes per side until golden and cooked through. Remove from heat and set aside.
• Make the Thai Basil Cream Sauce: In the same pan, add a little more olive oil if needed. Sauté shallots and garlic until fragrant (about 1 minute). Add the coconut milk, Thai basil, lime juice, fish sauce, ginger, jalapeños or serrano, and Parmesan. Simmer for 2-3 minutes. Blend the sauce until smooth, then return to the pan and warm over low heat.
• Sauté the Mushrooms: In a separate small pan, lightly sauté the mushrooms in olive oil until golden.
• Assemble the Dish: Pour the Thai basil cream sauce into a shallow bowl. Place the cod fillet in the center. Garnish with sautéed mushrooms, pomegranate seeds, fresh basil, and jalapeño slices Serve immediately.

Keyword cod fish

Mallorie Kennedy

“At The Butterfly Social, I create visually stunning, immersive meals that spark conversation and bring people together. This dish is a perfect reflection of what The Butterfly Social represents – elevated, experiential dining that captivates both the eyes and the palate. Featuring delicate cod in a velvety Thai basil cream sauce, with hints of jalapeño heat and pomegranate sweetness, it’s a true sensory experience.”