Easy Pescado con Coco with Snapper
This Pescado con Coco (Fish in Coconut Sauce) recipe features tender snapper simmered in a creamy coconut sauce with sofrito, peppers, garlic and fresh cilantro.
Servings: 6
Ingredients
- 3 lbs snapper fillets cut into 6 pieces
- 2 tbsp sofrito or green seasoning
- 2 tbsp adobo
- 2 tbsp avocado oil
- 1/2 onion sliced
- 1/2 green bell pepper julienned
- 1/2 red bell pepper julienned
- 4 garlic cloves minced
- 1 tbsp tomato paste
- 1 13.5 fl. oz. can coconut milk
- 1 tsp sazón with annatto or to taste/for color
- 2 tbsp fresh chopped cilantro
Instructions
- Season the snapper fillets all over with the sofrito and adobo
- Heat the avocado oil in a large skillet over medium heat.
- Add the snapper fillets and sear for about 2 minutes on each side. The fish does not need to be fully cooked at this stage. Remove from the skillet and set aside.
- Add the sliced onion, green bell pepper and red bell pepper to the same skillet. Sauté for about 2 minutes, or until slightly softened.
- Add the minced garlic and tomato paste. Stir well to incorporate the tomato paste throughout the vegetables.
- Pour in the coconut milk, sprinkle in the sazón, and stir until well combined and the color of the sauce deepens.
- Reduce the heat to medium-low and simmer for about 2 minutes, or until the sauce begins to thicken slightly.
- Return the snapper fillets to the skillet. Gently spoon the coconut sauce over the fish to coat.
- Sprinkle with the chopped cilantro. Continue simmering over medium-low heat for about 6 minutes, or until the snapper is cooked through and flakes easily with a fork.
- Serve hot over white rice with a fresh salad on the side. Spoon plenty of the coconut sauce over the fish and rice. Enjoy!
Notes
Fish substitutions: If snapper isn’t available, another firm white fish can work in this recipe. Choose a fillet sturdy enough to hold together while searing and simmering.
Cooking time: The exact cooking time will depend on the thickness of your fish fillets. The fish is done when it is opaque, flakes easily and reaches an internal temperature of 145°F.
