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 the combination of delicious tropical fish and, if you can, freshly extracted coconut milk. You may substitute the fresh coconut milk for canned coconut milk if it becomes necessary.

Time: 30 Mins
Difficulty: Medium
Serve: 4 people

Before starting to cook: Clean the fish, get rid of the fins and eyes (you don't want the food to stare back at you, do you?).

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

Preparation:

1. Score diagonal cuts on the fish about 1.5 inches from each other.
   
2. Mix the garlic, annatto and salt. Fill the cuts on the fish with the mixture, smear the remaining mixture all over the fish.
   
3. Heat oil in a shallow pan (big enough to hold all 4 fish). Sautee fish on one side until it starts to acquire a darker color, rotate and cook other side equally. Add the pepper strips and onion and sauté for a couple of minutes. Add coconut milk and coriander. Simmer over medium heat until the liquid reduces to half. Rotate the fish regularly. When the liquid has reduced adjust salt to taste and remove from the heat. Serve hot.

Hi,

I'm puerto rican and my husband is dominican and he loves his pecao con coco. He likes the way I do it but I feel like it either have to much tomoatoe paste or maybe not enought leche de coco. I really don't know what am I doing wrong here, Maybe you can give me a hint.

If your husband and you love it then there isn't anything wrong with it. Cooking is all about pleasing the taste of the people at your table and you already accomplished that.