Pescado Con Coco (Fish in Coconut Sauce) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is popular in the Sumana Peninsula of the Dominican Republic. Serve with rice to soak up the sauce. 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 |
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.
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