Pescado con Coco Recipe (Fish in Coconut Sauce)

Pescado con Coco Recipe (Fish in Coconut Sauce): Bring the beauty of the stunning Samana Bay to your kitchen with this exotic mix of fresh fish and coconut.

Course Dinner, Lunch

Cuisine Dominican

Keyword coconut fish recipe, coconut sauce for fish, fish in coconut milk, red snapper recipe

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings servings

Calories 1295kcal

Ingredients

6 snappers or red grouper , 1/2 lb [0.45 kg] each (or tropical fish of your preference)
1 teaspoons of crushed garlic
1 teaspoon of powdered annatto (bija or achiote - optional)
1 1/2 teaspoon of salt (more may be needed)
4 tablespoons of vegetable oil (corn, canola or peanut)
2 peppers cut into strips
1 onion cut into strips
4 cups of freshly extracted coconut milk (or canned)
2 tablespoons of chopped cilantro

Instructions

Clean the fish. Score diagonal cuts on the fish about 1.5 inches [4 cm] from each other.
Mix the garlic, annatto and salt. Rub the fish with the mixture, making sure it penetrates into the cuts. The annatto does stain your hands, but it can be easily washed off.
Heat oil in a large skillet (12" [30 cm]) over medium heat.
Cook fish lightly on one side (it'll change color), rotate and cook other side equally. Lower heat.
Add the pepper and onion, and cook until the onions become translucent.
Add coconut milk. 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, taste the sauce and season with salt to taste. Sprinkle with the cilantro and remove from the heat.
Serve hot with rice.

Notes

Yeah, you can use canned unsweetened coc0nut milk, but fresh is next-level.

Nutrition