Pescado en Coco is a Dominican recipe using two favorite ingredients: fresh fish and coconut milk. Quick and easy to make, grouper fish is poached in a creamy coconut sauce for one delicious meal that’s ready to enjoy in 30 minutes.
This is one delicious and easy comfort food meal, with sweet and savory flavors, pescado en coco always feels like a treat to eat, but in reality, it is such a simple dish.
All made in one skillet on the stovetop, the poached fish comes out so tender and full of flavors from that delicious coconut sauce.
Made with just a few ingredients, this is a great go-to after a busy day.
Be sure to try my Fried Fish Tacos and Pan Fried Salmon Fillet too!
Ingredients
- Grouper Fish
- Lime Juice
- Oregano
- Coconut Milk
- Cubanelle and/or Red Bell Pepper
- Red Onion
- Garlic
- Tomato Sauce
- Annatto
- Salt and Pepper
- Cilantro
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How to make Fish in Coconut Sauce
- In a large plate, season the fish with lime juice, ½ teaspoon oregano, salt and pepper. Set aside.
- In a 12-inch skillet over medium high-heat, add the coconut milk, onion, peppers, garlic and tomato sauce. Stir in 1 teaspoon of oregano, annatto, salt and pepper. Bring to a boil. Reduce heat to simmer and cook until coconut milk thickens (about 10 minutes), stirring occasionally.
- Add the fish to the skillet in a single layer. Continue to simmer until fish is cooked through (about 10 minutes), spooning liquid over fish occasionally. Be careful not to stir or move the fish around to keep it from breaking down.
- Sprinkle with cilantro before serving. Add more salt and pepper if needed.
FREQUENTLY ASKED QUESTIONS
I love to make this recipe with grouper, which has a mild flavor that really lets the coconut sauce shine through. Other tropical fish like red snapper and tilapia both work well, as well as more common fish like salmon and cod. It’s best to use thicker fillets for this poaching recipe.
If you can, use fresh fish rather than frozen, frozen fish can hold a lot of water which can result in a more chewy texture. If you only have frozen, get the best results by thawing the fish thoroughly and then patting it dry before seasoning and cooking.
I love to serve this fish in coconut sauce recipe with tostones because let’s face it, they go with everything. You can also serve it with a side of white rice. To keep this a low-carb meal, it works great with cauliflower rice or even spiralized zucchini.
Recipe Notes and Tips
- You can use grouper fish, red snapper, tilapia or any other tropical fish of your choice.
- We do not add oil to cook this recipe because the coconut milk already has plenty of oil.
- Use canned coconut milk rather than cartoned. Full fat will give a creamier and richer sauce compared to lite.
- Be careful not to stir or move the fish around in the skillet to keep the fish from breaking down. Carefully spoon the liquid in the skillet over the fish to submerge it in the sauce.
More Seafood Recipes
- Foil Baked Salmon
- Bacalao con Huevos (Codfish with Eggs)
- Tuna Pasta Salad
- Asopado de Camarones (Shrimp and Rice Soup)
Fish in Coconut Sauce (Pescado en Coco)
Author:Ingredients
- 4 fillets (about 2 lbs) grouper fish
- 1 tablespoons lime juice freshly squeezed
- 1 ½ teaspoon dried oregano
- 13.5 oz coconut milk canned, unsweetened
- ½ cup cubanelle pepper or red bell pepper slided
- ½ cup red onion sliced
- 1 teaspoon minced garlic
- ½ cup tomato sauce
- ½ teaspoon powdered annatto
- Salt and pepper to taste
- 1-2 tablespoons cilantro chopped
Instructions
- In a large plate, season the fish with lime juice, ½ teaspoon oregano, salt and pepper. Set aside.
- In a 12-inch skillet over medium high-heat, add the coconut milk, onion, peppers, garlic and tomato sauce. Stir in 1 teaspoon of oregano, annatto, salt and pepper. Bring to a boil. Reduce heat to simmer and cook until coconut milk thickens (about 10 minutes), stirring occasionally.
- Add the fish to the skillet in a single layer. Continue to simmer until fish is cooked through (about 10 minutes), spooning liquid over fish occasionally. Be careful not to stir or move the fish around to keep it from breaking down.
- Sprinkle with cilantro before serving. Add more salt and pepper if needed.
- Serve warm with a side of tostones or white rice.
Notes
- You can use grouper fish, red snapper, tilapia or any other tropical fish of your choice.
- We do not add oil to cook this recipe because the coconut milk already has plenty of oil.
- Be careful not to stir or move the fish around in the skillet to keep the fish from breaking down. Carefully spoon the liquid in the skillet over the fish to submerge it in the sauce.
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
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zidane says
this food is very delicious thank you for making this delicious recipe
Josue says
Sabroso