Entree: Dominican Republic – Central Culinary Region – Pescado con Coco (Fish simmered in a savory coconut milk sauce with regional peppers, onions, and cilantro)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each (e.g., red snapper or grouper)
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 1 red bell pepper, thinly sliced (about 6 oz / 170 g)
- 3 garlic cloves, minced (about 0.5 oz / 15 g)
- 2 medium tomatoes, chopped (about 8 oz / 225 g)
- 1 1/2 cups (360 ml) full-fat coconut milk
- 1/2 cup (120 ml) fish stock or water
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 1 tsp (1 g) dried oregano
- 2 tbsp (8 g) chopped fresh cilantro, plus extra for garnish
- 1 small habanero or Scotch bonnet, minced (optional) (about 10 g)
- Salt
- Freshly ground black pepper

Instructions

1. Pat fish fillets dry and season both sides with salt, pepper, and 1 tbsp (15 ml) lime juice. Set aside to marinate 10 minutes.
2. Heat vegetable oil in a wide skillet or shallow pot over medium heat. Add sliced onion and bell pepper and cook until softened, about 5 minutes.
3. Add minced garlic and cook 30–45 seconds until fragrant, then stir in chopped tomatoes and dried oregano; cook until tomatoes begin to break down, about 4 minutes.
4. Pour in coconut milk and fish stock (or water), bring to a gentle simmer, then taste and season with salt, pepper, and remaining lime juice. If using hot pepper, add now.
5. Carefully nestle the fish fillets into the simmering coconut sauce, spooning some sauce over the tops. Reduce heat to low, cover, and simmer gently until fish is opaque and flakes easily, 8–12 minutes depending on thickness.
6. Stir in chopped cilantro, adjust seasoning, and remove from heat. Garnish with additional cilantro and serve immediately with white rice or tostones.