Fish Recipe for Matilda
My husband says today that this is a very typical dish, "Pescado con Coco"- news to me? He told me to google, and although I found a very common Dominican Coconut fish recipe, none of them are the same as this. I haven't made it so this recipe is based on observing him make it today. So he tells me tsp/tbsp and I estimated the amounts for most of this. I think it will work for you, but some tweaks might be necessary.
We used supermarket Tilapia or cod fillets, but when at home, mi suegra uses fresh dorado or red snapper apparently.
Ingredients:
5-6 Fish Fillets
1 tbsp of the green homemade sauce I mentioned previously * optional (we ran out and it works quite well without it)... Is this like pureed adobo? I think not.
3 tbsp lime juice
3 tsp garlic
1 tsp oregano
1 tsp Sazon Completo
1 red pepper
1 green pepper
1 tomato * optional (or a handful of cherry tomatoes)
1 red onion
2-3 tbsp of olive oil
1 tbsp of tomato paste or tomato sauce
2 cups (or 1 can) of coconut milk
1 tsp cilantro *optional
1. Set fish in a bowl, mix together 1-2 tbsp. lime juice, 1 tsp garlic, green homemade sauce, Sazon Completo, and oregano and pour onto fish. Cover and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add red onion, tomato, and peppers. Cook until vegetables soften, about 10 minutes or so. Add remaining 2 tsp. garlic and cook about 30 seconds- 1 minute.
3. Stir tomato paste/sauce into pan; cook 5 minutes more. Add coconut milk and bring coconut mixture to boil. Reduce heat to medium low. Simmer stirring occasionally, until coconut mixture begins to thicken, about 10 minutes.
4. Add fish and cook. Remove fish and set aside.
5. Return sauce in pan to simmer over medium heat. Add a little more lime juice, and 1 tsp. cilantro (if you want- he leaves it out, but suegra adds it only sometimes) Simmer about 5 more minutes, until sauce thickens to cream-like consistency. Suegra serves it with rice but we prefer it with mashed potatoes. The sauce is like a gravy...so delicious.
