Pescado con Coco (Dominican Fish in Coconut Sauce)
Local name: Pescado con coco
In short: Firm white fish simmered in a coconut milk sauce with sofrito, garlic, cilantro and lime. A specialty of the Samaná coast, served with tostones. It takes about 45 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 25 min
- Resting
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 450 kcal
Pescado con coco is the signature fish dish of Samaná, on the northeast coast of the Dominican Republic, where it is cooked in beachside kitchens with the day's catch. The fish is marinated in lime and garlic, then simmered in a creamy coconut sauce with onion, peppers, tomato paste and cilantro. The sauce is mild, savory and slightly sweet from the coconut. It is traditionally served with fried green plantains (tostones) and white rice to soak up every drop.
Instructions
- Rub the fish with the lime juice, garlic, 1 tsp salt and black pepper. Refrigerate for 30 minutes.
- Heat the oil in a wide, deep skillet over medium heat. Cook the onion and bell peppers for 6 minutes until soft. Add the garlic, tomato paste and oregano and cook for 2 minutes.
- Pour in the coconut milk and water, add the bay leaf, 1/2 tsp salt and the hot pepper if using, and bring to a gentle simmer. Cook for 8 minutes, until slightly thickened.
- Lay the fish in the sauce and spoon some sauce over it. Cover and simmer gently for 8 to 10 minutes, depending on thickness, until the fish is opaque and flakes at the thickest part.
- Stir in half of the cilantro. Remove the bay leaf and the hot pepper.
- Serve in shallow bowls with plenty of sauce and the remaining cilantro, with white rice and tostones.
Tips
- Do not let the coconut sauce boil hard once the fish goes in. A gentle simmer keeps the sauce smooth and the fish in whole pieces.
- Shrimp, lobster or conch are also cooked this way. Shrimp need only 3 to 4 minutes in the sauce.
Questions and answers
What fish is best for pescado con coco?
Firm white fish such as snapper, grouper, mahi-mahi or sea bass. Thick fillets or steaks hold together better than thin ones.
Is pescado con coco spicy?
No. It is rich and mild, with coconut and herbs rather than heat. A whole hot pepper in the sauce adds aroma, and hot sauce can go on the table.
What do you serve with pescado con coco?
Tostones (fried green plantains) and white rice are the classic partners, with a simple salad of cabbage or avocado.
How long does it take to make Pescado con Coco (Dominican Fish in Coconut Sauce)?
About 45 min in total: 20 min of preparation and 25 min of cooking.
How many calories are in Pescado con Coco (Dominican Fish in Coconut Sauce)?
About 450 kcal per serving, with 42 g of protein, 9 g of carbohydrates and 27 g of fat. These values are estimates.
Nutrition per serving
| Calories | 450 kcal |
|---|---|
| Protein | 42 g |
| Carbohydrates | 9 g |
| Fat | 27 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 950 mg |
Estimated values, calculated from the ingredients.
