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.
Aunt Clara
Make this fresh tropical combination of delicious tropical fish and, if you can, freshly extracted coconut milk.
Ingredients
- 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
- Salt
Instructions
- 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.
Notes
You may substitute the fresh coconut milk for canned coconut milk if it becomes necessary.
Aunt Clara's Kitchen is a collection of traditional Dominican and Dominican-inspired recipes, home ideas, crafts, and the chronicles of Aunt Clara and Aunt Ilana's adventures.
![Blender [US]](http://www.dominicancooking.com/wp-content/uploads/2013/04/2013-04-23_2223-140x159.png)
{ 11 comments… read them below or add one }
I love this website dominican cooking is a great site. I'm a New York Rican, and I'm married to a Dominican man that loves his comida tipica Dominicana, and I literally use this website daily, thank you so much my husband has been surprised and very pleased. I appreciate the help thank you
Francisca
My husband and I recently visited the Samana peninsula, and this was one of our absolute favorite dishes. I HIGHLY recommend Las Palmeras's version of the dish. Can't wait to cook this for him! Thank you!
Wow looks gorgeous and sounds delicious! Any idea if using canned coconut milk will ruin this dish?
Not at all! Most people use canned coconut milk, and most often than not so do I. If you ever find yourself in possession of a coconut, then try it, you'll see the difference.
I am not much of a cook but I am Dominicano n my mom cook these dishes all the time. I wanted to try n cook this on my own so thanks for the help. Check other recipes later. Gracias y bastard pronto!
Miss type no way to edit not bastard pronto? Idon't low how that happened or what that means. It should be hasta pronto. Now I see it changes, your words if u don't watch crazy but hope I can edit it again. Adios
Don't worry. I understood what you meant.
Need to get more recipes. N change face book Daddy. God bless
hi, everything is fine i just added malibu n istead of whole fish, i used fillets n grilled them. it was awsome
I’ll try this recipe. I’m asian, so I will certainly add strips of ginger! – Milanova
Tried it and it came out wonderful!