Pescado con Coco, or Fish in Coconut Sauce, is a flavorful traditional Dominican dish featuring tender fish simmered in a rich, savory coconut sauce. My version starts with seasoned snapper that gets a quick sear before finishing in a creamy sauce loaded with sofrito (or green seasoning), peppers, onion, garlic and tomato. Spoon everything over hot white rice and you have a satisfying dinner that looks impressive without requiring a complicated recipe.

For more fish recipes, try my Jamaican Roast Fish with Okra or my Honey Garlic Salmon Dinner.

What Is Pescado con Coco?

Pescado con Coco literally translates to “fish with coconut” and is a traditional Dominican dish particularly associated with the Samaná region. Fresh fish is cooked in a savory coconut milk sauce, often with aromatics, peppers, herbs and seasonings.

As a Jamaican home cook, cooking fish with coconut milk is very familiar territory for me. Coconut is a staple throughout Caribbean cooking, but Pescado con Coco is especially associated with the Dominican Republic and its coastal communities. For this recipe, I use Dominican-inspired seasonings and ingredients while keeping the preparation simple enough for an easy weeknight meal.

There are different ways to prepare the dish depending on the cook and region. In my version, I season snapper with sofrito and adobo, sear it first to give the fish some color and then finish it right in the coconut sauce. The result is flaky fish surrounded by a creamy, savory sauce that you’ll definitely want to spoon over rice.

Ingredients for pescado con coco

• Snapper: I use skinless snapper fillets because the mild, slightly sweet fish works beautifully with the coconut sauce.
• Sofrito: Sofrito gives the fish a flavorful head start with aromatics and herbs.
• Adobo: A blend of spices that seasons the snapper before it hits the skillet. 
• Avocado oil: Used to sear the fish and sauté the vegetables. Its neutral flavor lets the other ingredients shine.
• Onion: Sliced onion softens in the skillet and adds savory flavor to the sauce.
• Green and red bell peppers: The combination adds color, a little sweetness and texture.
• Garlic: Fresh minced garlic adds another layer of flavor to the coconut sauce.
• Tomato paste: Just a tablespoon adds depth and gives the sauce a warmer color.
• Coconut milk: The base of the sauce. Use full-fat canned coconut milk for a creamy consistency.
• Sazón with annato: For additional flavor and color.
• Cilantro: Fresh cilantro adds a bright, herby finish.

How to Make Pescado con Coco

Start by coating the snapper fillets with the sofrito and adobo, making sure the seasoning is distributed over the fish.

Heat the avocado oil in a skillet over medium heat. Once hot, add the snapper and sear for about 2 minutes on each side. At this point, you’re just developing some color on the outside. The fish will finish cooking later in the sauce. Remove the fillets from the skillet and set them aside.

Add the sliced onion and bell peppers to the same skillet. Sauté for about 2 minutes, just until they begin to soften. Add the minced garlic and tomato paste and stir well, incorporating the tomato paste throughout the vegetables.

Pour in the coconut milk and stir everything together until the sauce is smooth and its color deepens. Reduce the heat to medium-low and let the sauce simmer for about 2 minutes, or until it begins to thicken slightly.

Return the snapper to the skillet and gently spoon the coconut sauce over the fillets. Sprinkle with chopped cilantro and simmer over medium-low heat for another 6 minutes, or until the fish is cooked through and flakes easily with a fork.

Tips for Making Fish in Coconut Sauce

• Choose fillets that are similar in thickness so they cook at roughly the same rate. Be gentle when searing and returning the snapper to the skillet since fish becomes increasingly delicate as it cooks.
• Keep the sauce at a gentle simmer once the fish goes back into the pan. A hard boil can cause the fish to break apart and can reduce the coconut sauce too quickly.
• Full-fat canned coconut milk works best here because you want enough richness and body to create a sauce that coats the fish. If the coconut milk has separated in the can, give it a good stir before adding it to the skillet.
• Finally, don’t overcook your snapper. The initial sear is intentionally short because the fish will continue cooking as it simmers in the coconut sauce.

What to Serve with Pescado con Coco

For me, white rice is the move. The rice soaks up that creamy coconut sauce and keeps the rest of the plate simple. Add a fresh green salad or another lightly dressed vegetable on the side to balance out the richness of the sauce.

I hope you enjoyed making this fish in coconut sauce!

If you try it, let me know how it turns out. I’d love to hear from you.

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