Pescado con Coco Fish in Coconut Milk Sauce
Course: Dinner, Main DishCuisine: DominicanDifficulty: Easy
Servings
6
servingsPrep time
10
minutesCooking time
20
minutesTotal time
30
minutesIngredients
6 snapper fish tilapia, or red grouper, ½ lb [0.45 kg] each (see notes above recipe)
5 cloves garlic mashed
1 ½ teaspoon salt (more may be needed)
4 tablespoons vegetable oil (corn, canola or peanut)
1 teaspoon bija (annato, achiote) powder (optional)
2 bell pepper (whichever color) cut into strips
1 onion cut into strips
4 cup coconut milk (or canned)
2 tablespoons chopped cilantro plus extra sprigs to garnish
1 lime cut into wedges to garnish
Directions
- Clean the fish
- Clean the fish. Score diagonal cuts on the fish about 1.5 inches [4 cm] from each other.
- Mix the garlic and salt. Rub the fish with the mixture, making sure it penetrates into the cuts. Set aside to rest in the fridge for half an hour.
- Brown fish
- Heat oil in a large skillet (12″ [30 cm]) over high heat.
- Cook the fish lightly on one side (until it turns a light golden color), rotate, and cook the other side equally. Remove the fish from the pan and set aside.
- Sauteing vegetables
- Add bija (annatto) to the oil.
- Add the bell pepper and onion, and cook and stir until the onions become translucent.
- Make sauce
- Add the coconut milk and set heat to medium. Simmer until the liquid has reduced by half. Place the fish in the pan. Cook and rotate the fish regularly, but be careful that it stays whole.
- Sprinkle with the minced cilantro. Taste the sauce and season with salt to taste.
- Serve
- Remove from the heat. Garnish with lime wedges (optional) and serve. See some serving suggestions above the recipe
