Encocado de pescado

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream

Light coconut milk reduces calories while maintaining flavor.

fish

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a plant-based protein; chicken is more economical.

Thaw and wash 3 pounds of tilapia, then cut into three portions.

Marinate the fish with the juice of 1 lime, salt, garlic powder, onion powder, black pepper, and 1 tablespoon of mustard. Let it rest for at least 1 hour.

Dice 1 medium red onion, 1/2 red bell pepper, and 1/2 green bell pepper into small cubes.

Dice 1 medium ripe tomato.

In a pan, heat a good amount of oil over medium heat to make the sofrito.

Add the diced onion and sauté for about 1 minute until fragrant.

Add the diced peppers and sauté for another 3-4 minutes until softened.

Add 1/2 tablespoon of garlic paste or 2-3 finely chopped garlic cloves, and sauté until fragrant.

Stir in 1/2 teaspoon of cumin, salt to taste, and then add the coconut milk, reserving some for later.

Add a sprig of cilantro and cook for about 5 minutes until the mixture is fragrant.

Add the fish pieces to the pan, ensuring they are well coated with the sauce. Do not stir the fish too much to prevent breaking.

Add a bit more coconut milk if needed, ensuring the fish is submerged in the sauce.

Cover and cook for approximately 15-20 minutes, checking occasionally but do not stir.

After about 18-20 minutes, add chopped cilantro and let it rest for 10-15 minutes before serving.

Prepare patacones (fried green plantains) as a side dish, ensuring the oil is not too hot to avoid burning them.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens