Pescado Con Coco Fish In Coconut Sauce Recipes

FISH FILET IN THAI COCONUT CURRY SAUCE

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat and cook shallots until soft and translucent, about 2 minutes. Stir in curry paste, coconut milk, chicken broth, and sugar. Bring to a simmer, reduce heat to low and cook until curry has reduced by half, about 10 minutes. Season with salt if necessary.
• Season fish with salt and carefully place in the skillet with the curry sauce, spooning some curry sauce on top. Cover skillet and cook until fish flakes easily from fork and is cooked through, about 5 minutes. Remove fish from skillet.
• Stir cilantro, green onions, and lime juice into curry sauce and serve with the fish. Serve with lime wedges.

PESCADO EN ACHIOTE (MEXICAN FISH IN ANNATTO SAUCE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine 3/4 cup water, achiote paste, onion, juice of 2 limes, juice of 1 orange, vinegar, garlic, 1 teaspoon oregano, salt, and pepper in a blender; blend until smooth.
• Season both sides of the fish fillets with salt and pepper, then brush the top with melted butter. Arrange fish fillets in a baking dish. Add shrimp on top and cover with achiote sauce. Cover baking dish with aluminum foil.
• Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.
• Place red onion and habanero peppers in a glass bowl. Add 1 cup water, juice of 1/2 orange, and juice of 1 lime; stir well and season with salt, peppercorns, and Mexican oregano.
• Serve fish and shrimp with achiote sauce and top with habanero sauce.

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

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.

PESCADO CON COCO (FISH IN COCONUT SAUCE)

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.

PESCADO CON COCO

Steps:

• marinate the fish and seafood in some lemon juice, olive oil, crushed garlic and some ginger, then cover them and leave in the fridge for 12 hours
• sauce:
• Saute the minced garlic and onions in a deep pan
• Add the coconuts then allow them to roast
• Add lime juice and sugar then reduce
• Add coconut milk then simmer for 10 min
• add the peppers & chilli then simmer for another 10 min
• add herbs and seasoning
• pan fry the sea-bass fillets until the skin is golden brown and crispy, turn the fish then add the shrimps and mussels.
• add the sauce and boil for 10 minuets allowing the fish and seafood to to be stewed
• serve the fish dish with white rice or potatoes

FISH FILLETS IN COCONUT SAUCE (PESCADO CON COCO)

Steps:

• Wash the fish fillets and pat dry. sprinkle lime juice over the fillets and season with salt, pepper, and oregano. Cover and refrigerate for a few hours or overnight.
• Saute onion, garlic, tomato, celery, chopped basil leaves, in olive oil for one minute.
• Next add coconut milk, pinapple juice, and tomato paste simmer for 10 minutes.
• Take fish fillets and dust in flour both sides In a seperate pan heat 1 tblsp olive oil and butter brown the fish fillets until golden on both sides.
• Next pour the sauce over the fish. Drop two more pats of butter in the sauce and simmer for 5 more minutes do not stir. Sprinkle with some fresh parsley and serve with fluffy white rice. Pass the chilled white wine. Enjoy, Bom Proveito, Buen Provecho
• You can find my recipe for fluffy white rice posted under sides category.