Pescado con Coco
Serves 415 mins prep20 mins cook
This Dominican-inspired fish in coconut sauce (pescado con coco) features snapper fillets seasoned with Loisa Classic Sofrito and Adobo, cooked in a creamy coconut sauce with sautéed vegetables. A delicious and easy recipe perfect for any meal.
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What you need
Instructions
Step 1: Season the snapper fillets with the sofrito and adobo. Step 2: Add the avocado oil to a hot skillet on medium heat. Step 3: Sear the fish for 2 minutes on each side. Set aside. Step 4: In the same skillet, sauté the sliced onion and bell peppers for about 2 minutes or until slightly softened. Step 5: Add the minced garlic and tomato paste to the skillet, and incorporate everything well. Step 6: Add the coconut milk, and stir until the color of the sauce deepens. Step 7: Simmer on medium-low heat for 2 minutes until the sauce begins to thicken. Step 8: Add the fish back in the pan, and coat all over with the sauce. Step 9: Top with cilantro, and simmer on medium-low heat for 6 minutes to allow the fish to cook through and the flavors to come together.View original recipe