PESCADO CON COCO 🇩🇴 COCONUT FISH

Clean the fish. Score diagonal cuts on the fish about 1.5 inches apart. Mix the garlic and salt. Rub the fish with the mixture, making sure it penetrates into the cuts. Set aside to rest in the fridge for half an hour.

Heat oil in a large skillet (12" [30 cm]) over high heat. Cook the fish lightly on one side until it turns a light golden color, rotate, and cook the other side equally. Remove the fish from the pan and set aside.

Add bija (annatto) to the oil. Add the bell pepper and onion, and cook and stir until the onions become translucent.

Add the coconut milk and set heat to medium. Simmer until the liquid has reduced by half. Place the fish in the pan. Cook and rotate the fish regularly, but be careful that it stays whole. Sprinkle with the minced cilantro. Taste the sauce and season with salt to taste.

Remove from the heat. Garnish with lime wedges (optional) and serve.

Equipment Needed

Spice Level:

Dietary