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Pescado Con Coco – Fish In Coconut Sauce

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Ingredients

Adjust Servings:
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

Nutritional information

273.7
Calories
44 g
Calories From Fat
4.9 g
Total Fat
0.8 g
Saturated Fat
149.6 mg
Cholesterol
889 mg
Sodium
9.5g
Carbs
2.4 g
Dietary Fiber
4.5 g
Sugars
46.7 g
Protein
374 g
Serving Size

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Pescado Con Coco – Fish In Coconut Sauce

Features:
    Cuisine:

    Interesting dish. used cod and about 3/4 can of coconut milk but I also added about 1/2 pkg of frozen peas. Very good and filling too!

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Pescado Con Coco (Fish in Coconut Sauce),This recipe is popular in the Sumana Peninsula of the Dominican Republic. Serve with rice to soak up the sauce. Posted for ZWT 5.,Interesting dish. used cod and about 3/4 can of coconut milk but I also added about 1/2 pkg of frozen peas. Very good and filling too!


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    Steps

    1
    Done

    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.

    2
    Done

    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).

    3
    Done

    Add 1 Cup of the Chopped Tomato and Cook Another 3 Mintues.

    4
    Done

    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.

    5
    Done

    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.

    6
    Done

    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.

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    Darcy Hendrix

    Plant-based pioneer exploring the world of vegan and vegetarian cuisine.

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