Easiest Way to Prepare Tasty Dominican Coconut Fish

Easiest Way to Prepare Tasty Dominican Coconut Fish Delicious, fresh and tasty.

Dominican Coconut Fish. Slice the fillet in two or three pieces. Season the fish with Sason Goya. Season the both sides as well.

It is one of the most popular Dominican fish dishes.

Where is Pescado con Coco from?

The flagship of Samanense cooking (from Samaná), this fish in coconut milk sauce has a very sophisticated taste, despite the simplicity of its preparation and the humbleness of its components: the secret is in the freshness of its ingredients.

You can have Dominican Coconut Fish using 17 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Dominican Coconut Fish

1. You need 6 of skinless and boneless white fish fillets.

2. Prepare 1 of lime, zested and juiced.

3. It’s 1.5 tbs of olive oil.

4. It’s 5 cloves of garlic, minced.

5. It’s 2 tsp of adobo seasoning (or all purpose seasoning OR sazon!).

6. It’s 1.5 tsp of Old Bay seasoning.

7. It’s 1 tsp of old bay (into the sauce as well).

8. Prepare to taste of Salt and pepper.

9. Prepare of Slurry (2.5 tsp corn starch dissolved in water).

10. It’s 1/4 tsp of ground coriander.

11. You need 1/2 tsp of dried oregano.

12. Prepare 1/2 of onion, sliced thin.

13. Prepare 1 of green pepper, sliced thin.

14. It’s 1 of red pepper, sliced thin.

15. It’s 1 tbs of tomato paste.

16. It’s 2 can of coconut milk.

17. You need of Optional: fresh chopped cilantro.

Coconut fish is a delicacy in DR.

This is fish stewed in a subtle coconut and tomato sauce.

For my version of this dish I use Poagy fish, but you can use use any whole firm white fish for this recipe.

Coconut fish is a delicacy in DR.

Dominican Coconut Fish step by step

1. Season your fish with the Old Bay, Adobo Seasoning, coriander and oregano for about 30 min.

2. Heat oil in pan and brown both sides of the fish (about 3 min a side) on high heat. The fish doesnt need to be cooked through at this stage. Set aside on plate.

3. To the pan, add your onions and peppers. Sautee until onions are just translucent. Add your garlic and combine..

4. To the veggies, add the tomato paste, mix all together then add the can of coconut milk. Add your tsp of old bay and salt and pepper and then mix in your slurry.

5. Bring everything to a low boil (bubbly) then lay your fish back into the sauce to cook through and allow the flavours to combine. About 5 min.

6. Serve with a squeeze of fresh lime juice and chopped cilantro. Serve on top of white rice or cauli rice..

This is fish stewed in a subtle coconut and tomato sauce.

For my version of this dish I use Poagy fish, but you can use use any whole firm white fish for this recipe.

Works best with fish that are about one pound each (one for each person) - red snapper is another good choices.

Combine the annatto, garlic and salt and rub onto the fish, rubbing into the slashes.

Heat oil in a large skillet over medium heat.