Pescado Con Coco Food

PESCADO CON COCO (FISH IN COCONUT SAUCE - DOMINICAN REPUBLIC)

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)

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.

PIGEON PEAS AND COCONUT (GANDULES CON COCO)

Steps:

• Heat olive oil in a pot. Add the onion, garlic, oregano, thyme, salt, and cilantro. Saute for 1 minute.
• Add the boiled pigeon peas and cook over medium heat for 1 minute.
• Add the chicken bouillon and 3 cups of water. Stir and bring to a boil over medium heat. Mash some of the pigeon peas with a potato masher.
• Allow to boil until water is reduced by half - about 15 minutes.
• Add the coconut milk and simmer over medium low heat until the mixture reaches a creamy consistency - about 20 minutes.
• Serve hot over white rice.

PESCADO CON COCO

Steps:

• marinate the fish and seafood in some lemon juice, olive oil, crushed garlic and some ginger, then cover them and leave in the fridge for 12 hours
• sauce:
• Saute the minced garlic and onions in a deep pan
• Add the coconuts then allow them to roast
• Add lime juice and sugar then reduce
• Add coconut milk then simmer for 10 min
• add the peppers & chilli then simmer for another 10 min
• add herbs and seasoning
• pan fry the sea-bass fillets until the skin is golden brown and crispy, turn the fish then add the shrimps and mussels.
• add the sauce and boil for 10 minuets allowing the fish and seafood to to be stewed
• serve the fish dish with white rice or potatoes