Fish fillets in coconut sauce

Name: Fish fillets in coconut sauce
Cook time: 50 min
Cuisine: Dominican recipes
Ingredients: 4 fillets fish can be white, cod, tilapia or sole.; 2 (about) tablespoons juice of one lemon.; 2 tsp. of Adobo with GOYA pepper; 1 tsp. ground coriander.; 0.25 tsp. ground oregano.; 2 tsp. of Aceite de Oliva Único; 0.5 unit of red onion, chopped.; 0.5 unit of green bell pepper cut into strips.; 0.5 unit of red bell pepper cut into strips.; 1 tsp. Tomato paste.; 2 cans of Coconut milk can; 1 leaf bay.; 2 cups of cooked rice.; 3 tsp. of garlic powder

Dominican recipes

Seafood

Launch

Medium

50'

A Caribbean recipe with all the flavor of coconut milk and a touch of lemon.

Travel to a tropical island with this recipe that is seasoned with various touches and cooked over low heat. You can prepare it today for an ideal dinner.

Ingredients Preparation Share

Ingredients

4 fillets fish can be white, cod, tilapia or sole.
2 (about) tablespoons juice of one lemon.
2 tsp. of Adobo with GOYA pepper
1 tsp. ground coriander.
0.25 tsp. ground oregano.
2 tsp. of Aceite de Oliva Único
0.5 unit of red onion, chopped.
0.5 unit of green bell pepper cut into strips.
0.5 unit of red bell pepper cut into strips.
1 tsp. Tomato paste.
2 cans of Coconut milk can
1 leaf bay.
2 cups of cooked rice.
3 tsp. of garlic powder

Preparation

Place the fish on a large plate. In a small bowl, mix 1 ½ tbsp. lemon juice, 1 tsp. garlic, 1 tsp. of Adobo, cilantro and oregano. Pour the spice mixture over the fish and rub to completely coat both sides with the marinade; cover and set aside.
Meanwhile, heat the olive oil in a skillet over medium-high heat. Add the onions and bell peppers. Cook, stirring occasionally, until vegetables soften, 10 minutes. Add the rest of the 2 tsp. garlic, salt, and cook, stirring occasionally, until fragrant, about 30 seconds. Stir tomato paste into skillet and cook 5 minutes. Add the coconut milk, bay leaf and bring the coconut mixture to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until coconut mixture begins to thicken, about 10 minutes.
In the preparation of the previous step add the reserved fish, covering it in the sauce. Cook, turning once, until fish is cooked through and flakes easily with a fork, about 5 minutes. Gently transfer the fish to a plate with the help of a spatula, keep warm. Add the lemon juice, adobo and cilantro to meld the flavors in this creamy sauce for about 2 minutes. Place portions on plates with a little rice and enjoy.