Pescado con Coco [Video + Recipe] Fish in Coconut Milk Sauce
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5
Pescado con Coco [Video + Recipe] Fish in Coconut Milk Sauce
Description
The Pescado con Coco recipe starts with whole snapper or alternative fish options prepared by scoring and seasoning with a garlic and salt mixture. After marinating for 30 minutes, the fish is browned lightly in vegetable oil to develop color and some texture. The pan is then used to sauté bell peppers and onion with annatto powder, which imparts a subtle color and flavor.
Coconut milk is added to the pan, and the mixture is simmered until reduced by half, concentrating the sauce's creamy sweetness. The fish is returned to the pan and cooked gently while being turned carefully to keep it whole. Fresh cilantro is sprinkled on top for a burst of herbaceous flavor, with lime wedges served on the side to add a bright citrus note if desired.
This dish combines tender fish with a rich coconut sauce that is creamy yet light. The gentle cooking preserves the fish's moisture and delicate texture, balanced by the mildly sweet and aromatic sauce. The inclusion of annatto and cilantro adds subtle complexity without overpowering the main ingredients, making this a distinctive seafood entrée fitting for a variety of meals.
Ingredients
- 6 snapper tilapia, or red grouper, ½ lb [0.45 kg] each (see notes above recipe, fish
- 5 cloves garlic mashed
- 1½ teaspoon salt (more may be needed)
- 4 tablespoons vegetable oil (corn, canola or peanut)
- 1 teaspoon annatto powder optional, aka bija, achiote
- 2 bell pepper (whichever color) cut into strips
- 1 onion cut into strips
- 4 cup coconut milk (or canned)
- 2 tablespoons cilantro plus extra sprigs to garnish, chopped
- 1 lime cut into wedges to garnish
Instructions
1. 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.
2. 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.
3. Sauteing vegetables
- Add bija (annatto) to the oil.Add the bell pepper and onion, and cook and stir until the onions become translucent.
3. 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.
4. Serve
- Remove from the heat. Garnish with lime wedges (optional) and serve. See some serving suggestions above the recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 1295 kcal
% Daily Value*
| Calories | 1295kcal | 65% |
| Carbohydrates | 8g | 3% |
| Protein | 188g | 376% |
| Fat | 54g | 83% |
| Saturated Fat | 32g | 160% |
| Cholesterol | 333mg | 111% |
| Sodium | 1179mg | 49% |
| Potassium | 4181mg | 89% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1110IU | 22% |
| Vitamin C | 49.2mg | 55% |
| Calcium | 323mg | 32% |
| Iron | 6.8mg | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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