La Receta: Pescado a la Tipitapa

fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option, while canned fish is more affordable.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories, and the substitute is cost-effective.

Present the recipe for Pescado a la Tipitapa and introduce the ingredients.

Show the pargo rojo fish, mentioning it comes from the market and is ideal for this dish.

Prepare the coconut by grating it and discussing its characteristics, noting that it is sweeter and creamier than other types.

Heat oil in a large pot over medium heat until shimmering.

Sauté chopped onions and bell peppers until softened, about 5 minutes.

Add minced garlic and cook until fragrant, about 1 minute.

Stir in diced tomatoes and cook until they break down, about 3-4 minutes.

Add water, salt, and pepper, then bring to a simmer.

Carefully add the fish to the pot, ensuring it's submerged.

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

Stir in coconut milk and chopped cilantro, cooking for an additional 5 minutes.

Adjust seasoning with lime juice to taste.

Serve hot, garnished with additional cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens