Best 4 Fish Fillets In Coconut Sauce Pescado Con Coco Recipes

In the realm of culinary arts, a symphony of flavors awaits you with "Fish Fillets in Coconut Sauce (Pescado con Coco)". This tantalizing dish, originating from the vibrant shores of Colombia, takes you on a journey of taste and tradition. Indulge in the harmonious blend of tender fish fillets, enveloped in a creamy and aromatic coconut sauce, infused with the warmth of spices and the vibrancy of fresh herbs. Accompanying this delectable main course are a medley of complementary recipes that elevate the dining experience. Dive into the tangy and refreshing "Colombian Pickled Red Onions", adding a zesty contrast to the richness of the coconut sauce. Embark on a culinary adventure with "Coconut Rice", where fluffy grains dance in a symphony of coconut milk, creating a perfect canvas for the flavors of the fish. And for a sweet finale, surrender to the charm of "Tres Leches Cake", a moist and ethereal sponge cake soaked in a trio of milks, promising an unforgettable ending to your meal.

Check out the recipes below so you can choose the best recipe for yourself!

PESCADO CON COCO (FISH IN COCONUT SAUCE)

Pescado Con Coco (Fish in Coconut Sauce) image

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

Provided by Kim127

Categories Caribbean

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

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)

Fish Fillets in Coconut Sauce (Pescado Con Coco) image

This was given to me by my good friend Xumelia, She is from Bahia Brasil. She is an incredible cook and exchange recipes. We stay in touch on the internet. We are both into international cooking. This fish recipe is typical of Bahia cusine. My son loves this dish. I will be making it for his birthday this weekend along with a...

Provided by Juliann Esquivel

Categories Fish

Time 50m

Number Of Ingredients 17

Ingredients

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.

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.

PESCADO CON COCO (FISH IN COCONUT SAUCE - DOMINICAN REPUBLIC)

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

From the blog "Aunt Clara's Kitchen". Posted to save, as it looks wonderful. This is typical of the Semana Peninsula. The recipe calls for small whole fish, one per serving, although I imagine it would also work well with fillets or steaks.

Provided by duonyte

Categories Caribbean

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

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.

Tips:

When selecting fish fillets, choose firm and opaque flesh. Avoid fillets with brown spots or an off odor.
For a crispy coating, make sure the fish fillets are dry before dipping them in the flour mixture.
To prevent the fish from sticking to the pan, use a non-stick skillet or grease the pan with oil.
Cook the fish fillets over medium heat to prevent them from burning.
The fish is done cooking when it flakes easily with a fork.
For a richer flavor, use full-fat coconut milk.
Add some chopped cilantro or green onions for a pop of color and flavor.
Serve the fish fillets with rice, vegetables, or your favorite sides.

Conclusion:

Fish fillets in coconut sauce is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to enjoy the delicate flavor of fish, and the coconut sauce adds a rich and creamy flavor that is sure to please everyone. This dish can be served with a variety of sides, such as rice, vegetables, or your favorite bread. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at a party, fish fillets in coconut sauce is a great choice.