How to make Pescado con Coco | How to prepare Coconut Fish | pescado con coco | pescado recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream diluted with water

Light coconut milk reduces calories while maintaining flavor.

whole fish

🥗Healthier: firm white fish fillets

💰Cheaper: frozen fish

Fillets are easier to handle and often less expensive.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon provides similar acidity and flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and neutral in flavor.

Clean and gut the fish, then rinse under cold water.

Marinate the fish with lime juice, garlic, salt, and black pepper for 30 minutes.

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion, bell pepper, and ginger; sauté until softened, about 5 minutes.

Stir in chopped tomatoes, carrots, and hot pepper; cook for 3-4 minutes.

Pour in coconut milk and add bay leaves; bring to a simmer.

Carefully place the marinated fish into the skillet, spooning sauce over the top.

Cover and cook for 15-20 minutes until the fish is cooked through and flakes easily.

Garnish with chopped cilantro and scallions before serving.

Cooking Techniques

Spice Level:

Allergens