One World Whisk
ECUADOR: Pescado Encocado (Fish with Coconut Sauce) and Heart of Palm, Peanut, and Avocado Salad
Pescado Encocado (Fish with Coconut Sauce)
1½ lbs firm white fish, such as halibut or monkfish
Juice from 1 lime
Juice from 1 large or 2 small oranges
2 cloves crushed garlic
1 teaspoon cumin powder
1 teaspoon smoked paprika
1 teaspoon ground coriander
1 tablespoon olive oil
1 medium onion, chopped
2 bell peppers, any color, diced
4 Roma tomatoes, diced
1 Birds’ Eye or serrano chili, seeded and minced (optional)
14 oz can of coconut milk
1/4 cup cilantro, finely chopped
Fresh shredded coconut (optional)
Salt to taste
Cooked white rice for serving
Fried plantains for serving (optional)
Mix lime juice, orange juice, garlic, and dried spices in a large Ziploc bag. Add fish, and marinate the 1 hour, if possible.
In a large skilled, heat the oil, then add the onions, tomatoes, bell peppers, salt, and chili if using. Cook for about 5 minutes on medium heat. Add the coconut milk and cook another 10 minutes.
Add the fish fillets and marinade, cover partially, and simmer for 10-15 minutes, gently flipping fish halfway through if not submerged, until fish is cooked through.
Sprinkle with cilantro and coconut, if using, and serve with rice and fried ripe plantains.
Heart of Palm, Peanut, and Avocado Salad
1 bunch chopped assorted lettuce (choose whichever lettuce you like) One 14-ounce can heart
of palm, sliced 2 avocados, cut into chunks 1 cup dry roasted peanuts 2 teaspoons lemon juice 3 tablespoons olive oil 1 tablespoon balsamic vinegar Salt and Pepper to taste
In bottom of a large salad bowl, add the sliced hearts of palm, avocado, peanuts, and the olive oil.
Pour the lemon juice on top and season with salt and pepper to taste.
Toss in the salad leaves.
Drizzle the balsamic vinegar on top and serve.
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