Pescado Con Coco (Fish in Coconut Sauce)

Total Time
45mins
Prep 15 mins
Cook 30 mins

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

Ingredients Nutrition

Directions

  1. 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.
  2. 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).
  3. Add 1 cup of the chopped tomato and cook another 3 mintues.
  4. 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.
  5. 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.
  6. 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.
Most Helpful

5 5

I used halibut and used light coconut milk.....it was still delicious!!! Served it over rice, and the sauce was wonderful with the rice. I really enjoyed this fish dish!! Thanks for sharing.

5 5

Fantastic fish dish. The flavors came together really well, and we enjoyed the freshness of the lime juice particularly.

5 5

Wow! What a great meal last night. I wasn't sure how flavourful this would be since the ingredients are so simple, but I thought it was great. And that was without the jalapeno, which sadly I had to leave out to please little palettes. I didn't even have a full can of coconut milk, only half, and it still worked out perfectly. For fish I used tilapia. So easy, thanks Kim!! Made for ZWT5.