Best Cartagena Coconut Fish Fillets Recipes

SANCOCHO DE PESCADO CON COCO (FISH AND COCONUT SOUP)

Sancocho de Pescado con Coco (Fish and Coconut Soup) image

Sancocho de Pescado con Coco is a traditional Colombian soup from the coastal region of the country. This Fish and Coconut Soup is thick, almost a stew, and the combination of flavors is wonderful. I love this dish and make it often. The fish balances out the sweetness of the coconut milk perfectly. Traditionally this

Provided by Erica Dinho

Time 1h

Number Of Ingredients 17

Ingredients

2 pounds white fish fillets (mahi-mahi, halibut, swordfish, cod or sea bass, cut into large pieces.)
5 cups of fish stock
3 cups of coconut milk fresh or canned
2 tablespoons butter
1 cup chopped onion
4 garlic cloves (crushed)
1/2 red bell pepper (diced)
1/2 green bell pepper (diced)
2 tomatoes (peeled and diced)
1 scallion (chopped)
1 teaspoon ground cumin
1/2 teaspoon ground achiote
1 green plantain (peeled and cut into pieces)
1 pound yuca (peeled and quartered, fresh or frozen)
2 corn ears (cut into pieces)
1/4 finely chopped cilantro or parsley
Salt and pepper to taste

Steps:

Heat the butter over medium heat, add the onions, garlic, peppers, tomatoes, scallions, achiote powder, cumin, and salt, and cook over low heat until the onions are tender, about 10 minutes.
Add the fish broth and bring to a boil. Add the corn, plantains and yuca. Simmer for about 30 minutes or until the vegetables are cooked.
Add the coconut milk and fish, cook on low heat until the fish is cooked, about 8-10 minutes.
Sprinkle with the chopped cilantro and serve warm with lime wedges.

Nutrition Facts : Calories 921 kcal, Carbohydrate 81 g, Protein 60 g, Fat 44 g, SaturatedFat 34 g, TransFat 1 g, Cholesterol 114 mg, Sodium 1150 mg, Fiber 6 g, Sugar 18 g, UnsaturatedFat 5 g, ServingSize 1 serving

COCONUT FISH AND TOMATO BAKE

Coconut Fish and Tomato Bake image

A coconut-milk dressing infused with garlic, ginger, turmeric and lime coats fish fillets in this sheet-pan dinner. Accompanying the fish are bright bursts of tomatoes which turn jammy under the broiler and relinquish some of their juices to the pan sauce. This sauce is silky enough to coat a spoon and packed with flavor. It pairs well with anything from snapper to flounder and even salmon, so choose the fillets that look best at the market. You'll want to sop up the sauce with thick slices of grilled or toasted baguette, or spoon it over steamed rice.

Provided by Yewande Komolafe

Categories dinner, weeknight, seafood, main course

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3/4 cup unsweetened coconut milk
1 (1-inch) piece fresh ginger, scrubbed and finely grated
1 garlic clove, finely grated
1/2 teaspoon ground turmeric
1/2 teaspoon red-pepper flakes
1 tablespoon honey
Kosher salt
2 limes
1/2 cup chopped cilantro
4 (6-ounce) fish fillets, such as snapper, haddock, striped bass, fluke, sablefish or salmon, skin on or off
2 pints cherry or grape tomatoes
3 tablespoons olive oil

Steps:

In a large bowl, whisk together the coconut milk, ginger, garlic, turmeric, red-pepper flakes, honey and 1 teaspoon salt.
Zest and juice 1 lime directly into the coconut milk mixture. Stir in 1/4 cup chopped cilantro. Add the fish fillets and turn to coat. Marinate in the refrigerator for 15 to 30 minutes.
Meanwhile, adjust an oven rack to the lower-middle position. Arrange another rack in the position closest to the broiler heat source. Heat oven to 425 degrees.
Place the tomatoes on a large sheet pan. Drizzle with 2 tablespoons olive oil, season with salt and toss to coat. Place the marinated fish between the tomatoes and spoon all the marinade from the bowl over the fish. Drizzle 1 tablespoon of oil over the fish. Transfer the pan to the lower-middle rack and roast until the surface of the fish is opaque but the center is not cooked through, 8 to 10 minutes, depending on thickness of the fish. The fish should not flake easily with a fork. Remove the pan from the oven and heat the broiler to high.
Move the pan to the broiler and finish cooking, rotating the pan once, until the fish is tender and the tomatoes are just beginning to brown in spots, 5 to 6 minutes, depending on thickness of the fish. Slice the remaining lime into wedges.
Divide the tomatoes and fish among dishes and tip the pan juices over the fish. Garnish with the remaining 1/4 cup cilantro and serve with lime wedges for squeezing.

FISH FILLETS IN COCONUT SAUCE

Fish Fillets in Coconut Sauce image

A tasty dish of fish fillets cooked in a lime, coconut and pineapple flavoured sauce. This recipe is originally from Culinaria Caribbean. Prep time does not include marinating time.

Provided by dale7793

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

4 large red snapper fillets (or other fish)
1 lime, juice of
salt
pepper
1/2 teaspoon dried oregano
1 tablespoon olive oil
1 onion, finely chopped
4 garlic cloves, finely chopped
1 tomatoes, finely chopped
1 stalk celery, finely chopped
1 (13 1/2 ounce) can coconut milk
1/2 cup pineapple juice
1 bay leaf
1 teaspoon tomato paste
fresh parsley

Steps:

Wash and pat dry the fish.
Place the fillets in a ceramic dish and pour over the lime juice and sprinkle with salt, pepper and oregano.
Cover and refrigerate for a few hours.
Saute the onion, garlic, tomato and celery in the olive oil for about 1 minute.
Add the coconut milk, pineapple juice, bay leaf and tomato paste.
Simmer for 10 minutes.
In another pan brown the fish lightly on both sides.
Pour the sauce over the fish in the pan.
Simmer for five minutes, turning the fish once.
Sprinkle the chopped fresh parsley over the fish and serve with rice and maybe a fresh salad.