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
Equipment
- Chef's knife
- Large nonstick or cast-iron skillet
- Fish spatula
- Wooden spoon
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 nonstick 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, although depending on the thickness, they may be. 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, cover 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. Cover and 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.
