Love this take on seafood! With only about 7 min of active cooking, this dish has a deep flavor that tastes like it took hours to prepare!
Fish in Coconut Sauce (Pescado en Coco)
2 cups long grain white rice
1 tablespoon canola or other neutral oil
2 pounds mahi-mahi, grouper, albacore tuna or other fish steaks
2 limes
1 ½ teaspoon dried oregano
1 red onion sliced
2 Cubanelle or red bell peppers, seeded and sliced
1 clove garlic, minced
1 13.5 oz can unsweetened coconut milk
½ cup tomato sauce, canned or boxed
½ teaspoon powdered annatto OR ¼ teaspoon turmeric+¼ teaspoon paprika
salt and pepper to taste
1 small bunch fresh cilantro, chopped
1 avocado, sliced, for serving (optional)
Prepare rice according to package directions.
Squeeze both limes into a non-metallic bowl. Add ½ teaspoon oregano, and a few pinches of salt and pepper. Toss fish in mixture and set aside.
In a 12-inch skillet over medium heat, add the oil. Sauté the onion, stirring occasionally, until it starts to soften, about 5 minutes. Add the sliced peppers, remaining teaspoon of oregano, annatto or turmeric/paprika, salt and pepper. Sauté 1 minute, then add the coconut milk and tomato sauce. 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. Sauté 5 minutes, then gently flip the fish to the other side. Continue to simmer until fish is cooked through, another 3-5 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 atop white rice, with sliced avocado.
FUN FACTS:
Founded in 1492, Santo Domingo is the oldest colonial settlement in the Western Hemisphere!
Armed forces personnel and members of the national police aren’t allowed to vote in the DR.
Blackbeard, one of the most famous pirates of all time, was especially fond of the DR and spent a lot of time there.
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