Pescado Con Coco (Fish in Coconut Sauce) Recipe #373017
This recipe is popular in the Sumana Peninsula of the Dominican Republic. Serve with rice to soak up the sauce. Posted for ZWT 5.
by Kim127
45 min | 15 min prep
SERVES 4
- 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
- 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.
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5 stars