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Fish in Coconut Sauce (Pescado con Coco)
INGREDIENTS:
3 snapper fillets (~1.25 lbs)
2 tbsp Loisa Classic Sofrito
1 tbsp Loisa Adobo
2 tbsp avocado oil
½ onion, sliced
½ green bell pepper, sliced
½ red bell pepper, sliced
4 garlic cloves, minced
1 tbsp tomato paste
1 13.5-oz can coconut milk
2 tbsp chopped cilantro
INSTRUCTIONS:
1) Season the snapper fillets with the sofrito and adobo.
2) Add the avocado oil to a hot skillet on medium heat.
3) Sear the fish for 2 minutes on each side. Set aside.
4) In the same skillet, sauté the sliced onion and bell peppers for about 2 minutes or until slightly softened.
5) Add the minced garlic and tomato paste to the skillet, and incorporate everything well.
6) Add the coconut milk, and stir until the color of the sauce deepens.
7) Simmer on medium-low heat for 2 minutes until the sauce begins to thicken.
8) Add the fish back in the pan, and coat all over with the sauce.
9) Top with cilantro, and simmer on medium-low heat for 6 minutes to allow the fish to cook through and the flavors to come together.
Serve over white rice with a side of salad. Enjoy!
