Pescado Con Coco Fish In Coconut Sauce Dominican Republic Recipes

PESCADO CON COCO (FISH IN COCONUT SAUCE)

Pescado Con Coco (Fish in Coconut Sauce) image

This recipe is popular in the Sumana Peninsula of the Dominican Republic. Serve with rice to soak up the sauce. Posted for ZWT 5.

Provided by Kim127

Categories Caribbean

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 teaspoons cilantro, chopped (divided)
4 teaspoons flat leaf parsley, chopped (divided)
1/2 teaspoon salt, divided
1 garlic clove, minced
2 tablespoons fresh lime juice
2 lbs haddock (or other firm white fish like cod or halibut)
1 tablespoon olive oil
1 medium onion, finely diced
1 red bell pepper, finely diced
1 small jalapeno, minced
1 1/4 cups tomatoes, chopped (divided)
1 (14 ounce) can light coconut milk
1 lime, cut into 8 wedeges
cooked rice

Steps:

In a large plastic Ziploc bag, combine 2 tsp of cilantro, 2 tsp of parsley, 1/4 tsp salt, the garlic and lime juice. Add fish fillets, turn to coat and let sit to marinate for about 20-30 minutes.
Heat oil in a large skillet over medium-high heat. Add onion, red pepper and jalapeno and saute until the veggies are soft (about 7 minutes).
Add 1 cup of the chopped tomato and cook another 3 mintues.
Stir in coconut milk and remaining 1/4 tsp salt. Bring to a boil, reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally.
Add fish fillets (with the marinade) to the skillet in a single layer. Spoon some of the sauce over the fish. Return mixture to a simmer and cook - covered - for about 10 minutes or until the fish is cooked through. Stir occasionally.
Transfer fish and sauce to a platter and top with remaining 1/4 cup tomatoes, 2 tsp cilantro, 2 tsp parsley. Surround with lime wedges. Serve immediately with cooked rice.

Nutrition Facts : Calories 273.7, Fat 4.9, SaturatedFat 0.8, Cholesterol 149.6, Sodium 889, Carbohydrate 9.5, Fiber 2.4, Sugar 4.5, Protein 46.7

PESCADO CON COCO (FISH IN COCONUT SAUCE - DOMINICAN REPUBLIC)

Pescado Con Coco (Fish in Coconut Sauce - Dominican Republic) image

From the blog "Aunt Clara's Kitchen". Posted to save, as it looks wonderful. This is typical of the Semana Peninsula. The recipe calls for small whole fish, one per serving, although I imagine it would also work well with fillets or steaks.

Provided by duonyte

Categories Caribbean

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

6 (1/2 lb) red snapper (cleaned) or 6 (1/2 lb) grouper (cleaned)
1 teaspoon crushed fresh garlic
1 teaspoon ground annatto seed
1 1/2 teaspoons salt
4 tablespoons neutral vegetable oil
2 sweet bell peppers, cut into strips (I'd use red, yellow or orange)
1 onion, cut into strips
4 cups coconut milk
2 tablespoons chopped fresh cilantro

Steps:

Cut diagonal slices into fish about 1 1/2 inches apart.
Combine the annatto, garlic and salt and rub onto the fish, rubbing into the slashes.
Heat oil in a large skillet over medium heat. Cook fish lightly on one side, then turn and cook the other side. It should color slightly, but won't be done.
Lower the heat and add the peppers and onion, and cook until the onions are transparent.
Add the coconut milk and simmer until reduced by half. Rotate the fish, being careful to keep it whole.
Taste sauce and add additional salt, if desired. Remove from heat, plate with hot rice, and garnish with chopped cilantro.

BLACK COD WITH LIME AND COCONUT

Black Cod with Lime and Coconut image

Provided by Sheila Jacobs

Categories Milk/Cream Garlic Sauté Low Cal Lime Cod Leek Summer Healthy Cilantro Bon Appétit Dominican Republic

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1 1/4-pound skinless black cod fillet
4 teaspoons fresh lime juice, divided
1 tablespoon olive oil
1 1/2 cups chopped leek (white and pale green parts only; about 1 large)
2 garlic cloves, minced
1/2 cup canned unsweetened coconut milk
1 teaspoon (packed) grated lime peel
1/3 cup chopped fresh cilantro

Steps:

Preheat oven to 350°F. Sprinkle fish with salt and pepper; place in 11x7x2-inch glass baking dish. Drizzle with 1 1/2 teaspoons lime juice. Heat oil in large skillet over medium heat. Add leek and garlic; sauté 7 minutes. Add coconut milk and remaining lime juice; boil until thick, about 4 minutes. Stir in lime peel.
Spoon sauce over fish. Bake until fish is just opaque in center, about 20 minutes. Transfer to platter. Whisk juices in baking dish. Spoon around fish; top with cilantro.

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