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Pescado con Coco

Name: Pescado con Coco
Total time: 45 min
Yield: Serves 4
Cuisine: Dominican Republic
Ingredients: 4 fillets White Fish Fillet; 400ml Coconut milk; 2 Tomato; 1 Onion; 1 Green Bell Pepper; 1/2 Red bell pepper; 3 cloves Garlic; 1/2 tsp Oregano; 2 tbsp Lime juice; A pinch Cilantro; 1 tsp Salt; 3 tbsp All-purpose flour; 4 tbsp Vegetable Oil; To taste Cooked rice

Main Dish

⏱ 45 min

👥 Serves 4

Difficulty ⭐

Fried fish simmered in coconut milk and tomato sauce — a specialty of the Samaná Peninsula in the northeastern Dominican Republic.

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📖 The Story Behind This Dish

Pescado con coco is a specialty of the Samaná Peninsula, known for its humpback whales. It's said to reflect the influence of African Americans who migrated from the United States in the 19th century, and many coconut milk dishes are handed down in the area. Fish is fried, then simmered in a sauce of coconut milk, tomato, peppers, and onion and eaten with white rice.

🌆 Where it's eaten: At a seaside eatery in Samaná, fish in coconut, rice, and fried plantain are laid out on a table in the shade of palms, savored while gazing at the blue sea.

🥕 Ingredients (serves 4)

White Fish Fillet 4 fillets
Coconut milk 400ml
Tomato 2
Onion 1
Green Bell Pepper 1
Red bell pepper 1/2
Garlic 3 cloves
Oregano 1/2 tsp
Lime juice 2 tbsp
Cilantro A pinch
Salt 1 tsp
All-purpose flour 3 tbsp
Vegetable Oil 4 tbsp
Cooked rice To taste

👩‍🍳 Instructions

Rub the fish with lime juice, salt, and 1 grated garlic clove and let stand 15 minutes.
Dust the fish with flour, brown both sides in oil in a frying pan, and remove.
In the same pan, sauté the sliced onion, green pepper, red bell pepper, and remaining garlic.
Add the chopped tomato and oregano and simmer 5 minutes.
Add the coconut milk, return the fish, and simmer on low for 10 minutes.
Season with salt, scatter with cilantro, and serve with rice.

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