Best 2 Pescado Con Coco Fish In Coconut Sauce Dominican Republic Recipes
Embark on a culinary journey to the Dominican Republic, where flavors dance and tantalize the taste buds. Discover the irresistible Pescado con Coco, a traditional dish that captures the essence of Dominican cuisine. This delectable dish features tender fish enveloped in a creamy, coconut-infused sauce, a harmonious blend of spices, and the vibrant flavors of the Caribbean.
Unveil the secrets of preparing this beloved dish with our carefully curated collection of recipes. From the classic Pescado con Coco recipe, which showcases the authentic Dominican flavors, to variations that add a unique twist to this culinary masterpiece, our selection caters to every palate. Explore recipes that utilize different types of fish, from the firm texture of red snapper to the delicate flavor of tilapia, each offering a distinct culinary experience.
Indulge in the richness of the coconut sauce, a symphony of flavors that brings this dish to life. Learn the art of simmering coconut milk with aromatic spices, such as garlic, onion, bell peppers, and the warmth of ginger, creating a velvety and flavorful sauce that complements the fish perfectly. Discover variations that incorporate additional ingredients, like tomatoes, cilantro, and lime, adding layers of tangy and refreshing notes.
Our selection of Pescado con Coco recipes offers a range of difficulty levels, making it accessible to both novice and experienced cooks. Whether you're seeking a quick and easy weekday meal or an elaborate dish for a special occasion, our recipes provide step-by-step instructions and helpful tips to guide you through the cooking process.
Immerse yourself in the vibrant flavors of the Dominican Republic and let Pescado con Coco tantalize your taste buds. With our diverse collection of recipes, you'll have the opportunity to recreate this iconic dish in your own kitchen, bringing the warmth and joy of Dominican cuisine to your table.
PESCADO CON COCO (FISH IN COCONUT SAUCE - DOMINICAN REPUBLIC)
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
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.
PESCADO CON COCO (FISH IN COCONUT SAUCE)
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
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
Tips:
- For a more intense coconut flavor, use freshly grated coconut instead of canned coconut milk.
- If you don't have achiote paste, you can use equal parts paprika and ground cumin.
- Feel free to add other vegetables to the dish, such as bell peppers, carrots, or potatoes.
- Serve the pescado con coco with white rice or your favorite sides.
Conclusion:
Pescado con coco is a delicious and easy-to-make Dominican dish that is perfect for a weeknight meal. The coconut sauce is rich and flavorful, and the fish is cooked until tender and flaky. This dish is sure to be a hit with your family and friends.
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