Entree: Dominican Republic – Northern Culinary Region – Pescado con Coco (Fish simmered in coconut milk with aromatic peppers, onions, and Dominican seasonings)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 10 min

Total 40 min

Ingredients

- 4 fish fillets, approx. 6 oz (170 g) each (e.g., red snapper or grouper)
- 2 cups (480 ml) canned coconut milk
- 1/2 cup (120 ml) coconut cream or thicker canned coconut milk
- 1 cup (240 ml) fish stock or water
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) annatto oil or 1 tsp (2 g) annatto powder mixed with 1 tbsp (15 ml) oil
- 1 medium onion, thinly sliced, approx. 6 oz (170 g)
- 1 medium red bell pepper, sliced, approx. 6 oz (170 g)
- 1 medium green bell pepper, sliced, approx. 6 oz (170 g)
- 2 medium tomatoes, diced, approx. 8 oz (225 g)
- 3 cloves garlic, minced, approx. 9 g
- 2 scallions, sliced, approx. 1 oz (28 g)
- 1 small fresh scotch bonnet or habanero pepper whole (optional) or 1/8 tsp (0.5 g) crushed red pepper
- 2 tbsp (30 ml) fresh lime juice (from about 1 lime)
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (1 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1 bay leaf
- 1/2 cup (15 g) fresh cilantro, chopped
- Lime wedges, for serving

Instructions

1. Pat fish fillets dry and season both sides with 1/2 tsp (2.5 g) salt, 1/4 tsp (0.5 g) pepper, and 1 tbsp (15 ml) lime juice. Let rest 10 minutes.
2. In a large skillet or shallow pot over medium-high heat, warm the vegetable oil and annatto oil. Sear the fillets 1–2 minutes per side just to color; remove and set aside.
3. In the same pan, add sliced onion, bell peppers, scallions, and garlic. Sauté 4–5 minutes until softened and translucent.
4. Add diced tomatoes, cumin, oregano, bay leaf, and the whole scotch bonnet if using; cook 2 minutes to release flavors.
5. Pour in coconut milk, coconut cream, and fish stock (or water). Stir, bring to a gentle simmer, and taste; season with remaining salt and lime juice.
6. Return fish fillets to the pan, reduce heat to low, cover partially, and simmer gently 8–10 minutes until fish is opaque and cooked through and sauce has slightly thickened.
7. Remove the bay leaf and whole hot pepper if used. Stir in chopped cilantro, adjust seasoning, and serve hot with lime wedges and rice or fried plantains.