When you try this dish you can’t help but wonder just how bad it is for you, after all, something that tastes like this cannot possibly be any healthy.
And you would be wrong. The mixture of natural fresh ingredients, aromatic herbs and creamy coconut is deceivingly rich but made with all those things that doctors keep telling us are good for us. Much more so if, like we suggest, you use fresh fish and coconut.
The flagship of Samanense cooking (from Samaná), pescado con coco is incredibly delicious and sophisticated, despite the simplicity of its preparation: the secret is in the freshness of its ingredients.
Bring the gorgeous view of the Samana bay to your own dining room with this rich and fresh dish.
Make this fresh tropical combination of delicious tropical fish and, if you can, freshly extracted coconut milk.
- 4 1/2-lb snappers or red grouper (or tropical fish of your preference)
- 2 peppers cut into strips
- 1 teaspoons of crushed garlic
- 1 teaspoon of powdered annatto (bija or achiote - optional)
- 4 cups of freshly extracted coconut milk
- 2 tablespoons of cilantro finely chopped
- 4 tablespoons of oil
- 1 onion cut into strips
- Clean the fish, get rid of the fins and eyes (you don't want the food to stare back at you, do you?).
- Score diagonal cuts on the fish about 1.5 inches from each other.
- Mix the garlic, annatto and salt. Fill the cuts on the fish with the mixture, rub the remaining mixture all over the fish.
- Heat oil in a shallow pan (big enough to hold all 4 fish) over medium heat.
- Lightly brown fish on one side, rotate and cook other side equally.
- Add the pepper strips and onion and sauté until the onions become transparent.
- Add coconut milk and cilantro.
- Simmer over medium heat until the liquid reduces to half.
- Rotate the fish regularly but being careful that it stays whole.
- When the liquid has reduced season with salt to taste and remove from the heat.
- Serve hot.
You may substitute the fresh coconut milk for canned coconut milk if it becomes necessary.