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1¼-pound skinless black cod fillet
4 teaspoons fresh lime juice, divided
1 tablespoon olive oil
1½ cups chopped leeks (white and pale green parts only; about 1 large)
2 cloves garlic, minced
½ cup canned unsweetened coconut milk
1 heaping teaspoon grated lime peel
⅓ cup chopped fresh cilantro
Preheat oven to 350°F. Sprinkle fish with salt and pepper; place in 11x7x2″ glass baking dish. Drizzle with 1½ teaspoons lime juice.
Heat oil in large skillet over medium heat. Add leek over medium heat. Add leek and garlic; saute 7 minutes. Add coconut milk and remaining lime juice; boil until thick, about 4 minutes. Stir in lime peel.
Spoon sauce over fish. Bake about 20 minutes, until fish is just opaque in center or to your liking. Transfer to platter. Whisk remaining juices in baking dish. Spoon around fish and top with cilantro.