Best Pescado Con Coco Fish In Coconut Sauce Recipes

Pescado Con Coco (Fish in Coconut Sauce) image

Provided by Kim127

Categories Caribbean

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

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

Fish Fillets in Coconut Sauce (Pescado Con Coco) image

Provided by Juliann Esquivel

Categories Fish

Time 50m

Number Of Ingredients 17

4 large fresh snapper fillets or good white fleshed fish fillets such as flounder, grouper, or freshwater bass.
1 large lime (juice of one lime) no lime use lemon
1 medium sweet vidalia onion finely chopped
4 clove fresh garlic smashed or put through a garlic press
1 large red ripe tomato blanched, peeled, seeded, and finely chopped
1 medium celery stalk, finely chopped
1/2 c pinapple juice
1 tsp (scant teaspoon) tomato paste
1 can(s) unsweetened coconut milk (goya brand)
1 Tbsp olive oil
6 large leaves fresh basil leaves
1/2 tsp dried oregano
2 sprig(s) fesh parsley
4 Tbsp real butter
1 tsp salt
1/2 tsp fresh ground black pepper
1 c flour for coating fish

Steps:

1. 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.
2. Saute onion, garlic, tomato, celery, chopped basil leaves, in olive oil for one minute.
3. Next add coconut milk, pinapple juice, and tomato paste simmer for 10 minutes.
4. 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.
5. 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
6. You can find my recipe for fluffy white rice posted under sides category.

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

Provided by duonyte

Categories Caribbean

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

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.