Best 6 Pescado Con Coco Fish In Coconut Sauce Recipes

Pescado con Coco, also known as Fish in Coconut Sauce, is a traditional dish from the coastal regions of Colombia and Ecuador. This flavorful and aromatic dish is a symphony of flavors, combining the delicate taste of fish with the richness of coconut milk and a medley of spices. The tender fish is enveloped in a creamy and velvety coconut sauce that is infused with the vibrant flavors of onions, garlic, cumin, paprika, and a touch of heat from chili peppers. The dish is often served with accompaniments such as rice, patacones (fried plantains), or yuca (cassava). Pescado con Coco is a delightful culinary experience that captures the essence of coastal cuisine, offering a taste of the sea and the tropics.

Check out the recipes below so you can choose the best recipe for yourself!

FISH FILET IN THAI COCONUT CURRY SAUCE

Fish Filet in Thai Coconut Curry Sauce image

You can use any type of fish filet for this delicious curry dish like halibut, tilapia, or cod. I have also cooked chicken in the same curry sauce before. Serve with plenty of rice.

Provided by barbara

Categories World Cuisine Recipes Asian

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
3 shallots, finely chopped
2 tablespoons red curry paste
1 (14 ounce) can coconut milk
1 cup chicken broth
½ teaspoon white sugar
salt and ground black pepper to taste
4 white fish filets
¼ cup chopped fresh cilantro
¼ cup green onions, chopped
½ lime, juiced
½ lime, cut into wedges

Steps:

Heat 1 tablespoon oil in a skillet over medium heat and cook shallots until soft and translucent, about 2 minutes. Stir in curry paste, coconut milk, chicken broth, and sugar. Bring to a simmer, reduce heat to low and cook until curry has reduced by half, about 10 minutes. Season with salt if necessary.
Season fish with salt and carefully place in the skillet with the curry sauce, spooning some curry sauce on top. Cover skillet and cook until fish flakes easily from fork and is cooked through, about 5 minutes. Remove fish from skillet.
Stir cilantro, green onions, and lime juice into curry sauce and serve with the fish. Serve with lime wedges.

Nutrition Facts : Calories 453.1 calories, Carbohydrate 13.3 g, Cholesterol 57.6 mg, Fat 26.1 g, Fiber 2.1 g, Protein 43.3 g, SaturatedFat 19.4 g, Sodium 2225.9 mg, Sugar 3 g

PESCADO EN ACHIOTE (MEXICAN FISH IN ANNATTO SAUCE)

Pescado en Achiote (Mexican Fish in Annatto Sauce) image

White fish fillets and shrimp are marinated with achiote, orange juice, lemon, and spices, baked in the oven, and served with habanero sauce and red onion. You can use any white fish fillets. These are typical flavors of Southeast Mexico.

Provided by Chef Gaby Cervello

Categories World Cuisine Recipes Latin American Mexican

Time 50m

Yield 6

Number Of Ingredients 20

Ingredients

¾ cup water
¼ cup achiote paste
¼ onion
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
1 clove garlic, peeled
1 teaspoon oregano
salt and ground black pepper to taste
6 (4 ounce) fillets white fish fillets
½ cup butter, melted
12 ounces uncooked medium shrimp, peeled and deveined
1 red onion, sliced
2 habanero chiles, sliced
1 cup water
½ orange, juiced
1 lime, juiced
1 teaspoon salt
1 teaspoon peppercorns
1 teaspoon dried Mexican oregano

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Combine 3/4 cup water, achiote paste, onion, juice of 2 limes, juice of 1 orange, vinegar, garlic, 1 teaspoon oregano, salt, and pepper in a blender; blend until smooth.
Season both sides of the fish fillets with salt and pepper, then brush the top with melted butter. Arrange fish fillets in a baking dish. Add shrimp on top and cover with achiote sauce. Cover baking dish with aluminum foil.
Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.
Place red onion and habanero peppers in a glass bowl. Add 1 cup water, juice of 1/2 orange, and juice of 1 lime; stir well and season with salt, peppercorns, and Mexican oregano.
Serve fish and shrimp with achiote sauce and top with habanero sauce.

Nutrition Facts : Calories 412.9 calories, Carbohydrate 10.9 g, Cholesterol 210 mg, Fat 24.2 g, Fiber 1 g, Protein 37 g, SaturatedFat 11.2 g, Sodium 757.3 mg, Sugar 6.7 g

PESCADO CON COCO (FISH IN COCONUT SAUCE - DOMINICAN REPUBLIC)

Pescado Con Coco (Fish in Coconut Sauce - Dominican Republic) image

From the blog "Aunt Clara's Kitchen". Posted to save, as it looks wonderful. This is typical of the Semana Peninsula. The recipe calls for small whole fish, one per serving, although I imagine it would also work well with fillets or steaks.

Provided by duonyte

Categories Caribbean

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

6 (1/2 lb) red snapper (cleaned) or 6 (1/2 lb) grouper (cleaned)
1 teaspoon crushed fresh garlic
1 teaspoon ground annatto seed
1 1/2 teaspoons salt
4 tablespoons neutral vegetable oil
2 sweet bell peppers, cut into strips (I'd use red, yellow or orange)
1 onion, cut into strips
4 cups coconut milk
2 tablespoons chopped fresh cilantro

Steps:

Cut diagonal slices into fish about 1 1/2 inches apart.
Combine the annatto, garlic and salt and rub onto the fish, rubbing into the slashes.
Heat oil in a large skillet over medium heat. Cook fish lightly on one side, then turn and cook the other side. It should color slightly, but won't be done.
Lower the heat and add the peppers and onion, and cook until the onions are transparent.
Add the coconut milk and simmer until reduced by half. Rotate the fish, being careful to keep it whole.
Taste sauce and add additional salt, if desired. Remove from heat, plate with hot rice, and garnish with chopped cilantro.

PESCADO CON COCO (FISH IN COCONUT SAUCE)

Pescado Con Coco (Fish in Coconut Sauce) image

This recipe is popular in the Sumana Peninsula of the Dominican Republic. Serve with rice to soak up the sauce. Posted for ZWT 5.

Provided by Kim127

Categories Caribbean

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 teaspoons cilantro, chopped (divided)
4 teaspoons flat leaf parsley, chopped (divided)
1/2 teaspoon salt, divided
1 garlic clove, minced
2 tablespoons fresh lime juice
2 lbs haddock (or other firm white fish like cod or halibut)
1 tablespoon olive oil
1 medium onion, finely diced
1 red bell pepper, finely diced
1 small jalapeno, minced
1 1/4 cups tomatoes, chopped (divided)
1 (14 ounce) can light coconut milk
1 lime, cut into 8 wedeges
cooked rice

Steps:

In a large plastic Ziploc bag, combine 2 tsp of cilantro, 2 tsp of parsley, 1/4 tsp salt, the garlic and lime juice. Add fish fillets, turn to coat and let sit to marinate for about 20-30 minutes.
Heat oil in a large skillet over medium-high heat. Add onion, red pepper and jalapeno and saute until the veggies are soft (about 7 minutes).
Add 1 cup of the chopped tomato and cook another 3 mintues.
Stir in coconut milk and remaining 1/4 tsp salt. Bring to a boil, reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally.
Add fish fillets (with the marinade) to the skillet in a single layer. Spoon some of the sauce over the fish. Return mixture to a simmer and cook - covered - for about 10 minutes or until the fish is cooked through. Stir occasionally.
Transfer fish and sauce to a platter and top with remaining 1/4 cup tomatoes, 2 tsp cilantro, 2 tsp parsley. Surround with lime wedges. Serve immediately with cooked rice.

Nutrition Facts : Calories 273.7, Fat 4.9, SaturatedFat 0.8, Cholesterol 149.6, Sodium 889, Carbohydrate 9.5, Fiber 2.4, Sugar 4.5, Protein 46.7

PESCADO CON COCO

pescado con coco image

Pan fried sea-bass stewed with prawns and mussels with coconut sauce

Provided by emmanueil

Time 1h

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

marinate the fish and seafood in some lemon juice, olive oil, crushed garlic and some ginger, then cover them and leave in the fridge for 12 hours
sauce:
Saute the minced garlic and onions in a deep pan
Add the coconuts then allow them to roast
Add lime juice and sugar then reduce
Add coconut milk then simmer for 10 min
add the peppers & chilli then simmer for another 10 min
add herbs and seasoning
pan fry the sea-bass fillets until the skin is golden brown and crispy, turn the fish then add the shrimps and mussels.
add the sauce and boil for 10 minuets allowing the fish and seafood to to be stewed
serve the fish dish with white rice or potatoes

FISH FILLETS IN COCONUT SAUCE (PESCADO CON COCO)

Fish Fillets in Coconut Sauce (Pescado Con Coco) image

This was given to me by my good friend Xumelia, She is from Bahia Brasil. She is an incredible cook and exchange recipes. We stay in touch on the internet. We are both into international cooking. This fish recipe is typical of Bahia cusine. My son loves this dish. I will be making it for his birthday this weekend along with a great coconut cake recipe from a fellow member Gay Farrar, of Just A Pinch Recipe Club. Thanks again Gay.

Provided by Juliann Esquivel @Juliann

Categories Fish

Number Of Ingredients 17

Ingredients

4 large fresh snapper fillets or good white fleshed fish fillets such as flounder, grouper, or freshwater bass.
1 large lime (juice of one lime) no lime use lemon
1 medium sweet vidalia onion finely chopped
4 clove(s) fresh garlic smashed or put through a garlic press
1 large red ripe tomato blanched, peeled, seeded, and finely chopped
1 medium celery stalk, finely chopped
1/2 cup(s) pinapple juice
1 teaspoon(s) (scant teaspoon) tomato paste
1 can(s) unsweetened coconut milk (goya brand)
1 tablespoon(s) olive oil
6 large leaves fresh basil leaves
1/2 teaspoon(s) dried oregano
2 sprig(s) fesh parsley
4 tablespoon(s) real butter
1 teaspoon(s) salt
1/2 teaspoon(s) fresh ground black pepper
1 cup(s) flour for coating fish

Steps:

Wash the fish fillets and pat dry. sprinkle lime juice over the fillets and season with salt, pepper, and oregano. Cover and refrigerate for a few hours or overnight.
Saute onion, garlic, tomato, celery, chopped basil leaves, in olive oil for one minute.
Next add coconut milk, pinapple juice, and tomato paste simmer for 10 minutes.
Take fish fillets and dust in flour both sides In a seperate pan heat 1 tblsp olive oil and butter brown the fish fillets until golden on both sides.
Next pour the sauce over the fish. Drop two more pats of butter in the sauce and simmer for 5 more minutes do not stir. Sprinkle with some fresh parsley and serve with fluffy white rice. Pass the chilled white wine. Enjoy, Bom Proveito, Buen Provecho
You can find my recipe for fluffy white rice posted under sides category.

Tips

Select the right fish: Choose a firm-fleshed fish suitable for stewing or baking, such as tilapia, cod, or salmon.
Use fresh coconut milk: Fresh coconut milk imparts a rich, creamy flavor to the sauce. If you can't find fresh coconut milk, use unsweetened canned coconut milk.
Sauté the aromatics: Sautéing the aromatics, such as onions, garlic, and ginger, releases their flavors and enhances the sauce's overall flavor profile.
Simmer gently: Simmer the fish in the coconut sauce over low heat to prevent the fish from overcooking and becoming tough.
Adjust the spiciness: Adjust the amount of chili peppers or cayenne pepper according to your desired spice level.
Garnish with fresh herbs: Garnish the finished dish with fresh cilantro, parsley, or Thai basil for an extra layer of flavor and freshness.

Conclusion

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Pescado con Coco is a delicious and flavorful dish that combines the richness of coconut milk with the delicate taste of fish. It is a popular dish in many Latin American and Caribbean cuisines. This recipe provides a step-by-step guide to making this classic dish at home. With its vibrant flavors and ease of preparation, Pescado con Coco is sure to become a favorite in your kitchen. Whether you're a seasoned home cook or just starting out, this recipe offers a delicious and accessible way to enjoy the flavors of Latin American and Caribbean cuisine. Experiment with different types of fish, vegetables, and herbs to create your unique variation of this classic dish.

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