Pescado Con Coco Fish in Coconut Sauce
Experience the vibrant flavors of the Caribbean with Pescado Con Coco, a sumptuous dish of tender white fish fillets simmered in a rich, savory coconut sauce. Infused with zesty lime, aromatic garlic, and a medley of colorful vegetables like red onion and bell pepper, this easy-to-make recipe is a true celebration of tropical cuisine. The creamy coconut milk sauce is perfectly seasoned with paprika, cumin, and a touch of chili for a subtle kick, creating a velvety base that pairs beautifully with flaky fish. Ready in just 40 minutes, this comforting yet elegant dish is perfect for weeknight dinners or special occasions. Serve it over fluffy white rice or alongside sweet plantains for an authentic taste of the tropics.
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Recipe Information
Ingredients
- 4 pieces (about 6 oz each) white fish fillets (e.g., cod, snapper, or tilapia)
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 units garlic cloves, minced
- 3 tablespoons olive oil
- 1 medium red onion, thinly sliced
- 1 medium bell pepper (red or yellow), sliced
- 1 can (13.5 oz) canned coconut milk (full fat)
- 2 tablespoons tomato paste
- 2 tablespoons fresh cilantro, chopped
- 0.5 teaspoon paprika
- 0.5 teaspoon ground cumin
- 0.25 teaspoon optional: fresh chili or chili flakes
Instructions
Rinse the fish fillets under cold water and pat them dry with paper towels.
Season the fish with lime juice, salt, and black pepper, then set aside to marinate for 10 minutes.
Heat 3 tablespoons of olive oil in a large skillet over medium heat.
Add the minced garlic, sliced red onion, and bell pepper to the skillet. Sauté for 3-4 minutes until softened and fragrant.
Stir in the paprika, ground cumin, and optional chili or chili flakes for a touch of heat.
Add the tomato paste and cook for 1-2 minutes, stirring to blend with the aromatics.
Pour the coconut milk into the skillet and stir until the sauce is smooth. Bring to a gentle simmer.
Gently place the marinated fish fillets into the sauce. Cover the skillet and cook for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
Sprinkle fresh cilantro over the dish, taste the sauce, and adjust seasoning with additional salt or lime juice if needed.
Serve the Pescado Con Coco hot over steamed white rice or with boiled plantains for an authentic Caribbean meal.
Nutrition Facts
Calories |
2017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.7 g | 182% | |
| Saturated Fat | 88.4 g | 442% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2860 mg | 124% | |
| Total Carbohydrate | 58.1 g | 21% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 27.3 g | ||
| Protein | 149.0 g | 298% | |
| Vitamin D | 34.0 mcg | 170% | |
| Calcium | 286 mg | 22% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 4074 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
