Fish Fillets in Coconut Sauce

Name: Fish Fillets in Coconut Sauce
Prep time: 15M
Total time: 50M
Yield: 4 Servings
Cuisine: Caribbean
Ingredients: 4 Fish Fillets in Coconut Saucered snapper filets (about 1 lb.), or other white fish, like cod, tilapia, flounder or bass; 1 Fish Fillets in Coconut Saucelime, juiced (about 2 tbsp.), divided; 3 tsp. Minced Garlic; 2 tsp. Adobo All-Purpose Seasoning with Pepper; ¼ tsp. Fish Fillets in Coconut Sauceground coriander; ¼ tsp. Fish Fillets in Coconut Sauceground oregano; 2 tbsp. Extra Virgin Olive OilGOYA® Extra Virgin Olive Oil; ½ Fish Fillets in Coconut Saucered onion, sliced into ¼” strips; ½ Fish Fillets in Coconut Saucegreen bell pepper, sliced into ¼” strips; ½ Fish Fillets in Coconut Saucered bell pepper , sliced into ¼” strips; 1 tbsp. Tomato PasteGOYA® Tomato Paste; 2 cans Coconut MilkGOYA® Coconut Milk; 1 Fish Fillets in Coconut Saucebay leaf; 1 tbsp. Fish Fillets in Coconut Saucechopped fresh cilantro; 2 cups Fish Fillets in Coconut Saucecooked white rice

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In the Dominican Republic, fresh red snapper caught daily from the Caribbean waters are as abundant as the coconuts that grow freely on the trees on the island. This typical Dominican recipe combines these two staple ingredients into one flawless fish dish. Here, red snapper fillets are seasoned with lime juice and GOYA® <a title="Adobo with Pepper" href="https://goya.com/en/products/adobo-with-pepper" data-id="5746">Adobo All-Purpose Seasoning with pepper</a> before being gently simmered in a silky sauce made with rich GOYA® <a title="Coconut Milk" href="https://goya.com/en/products/coconut-milk-goya" data-id="5061">Coconut Milk</a> thickened with tomato paste and spiked with tender peppers and onions. Try it tonight for an authentic taste of the island.

Total Time

50m

Prep Time:15m

Yields:4 Servings

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Ingredients

red snapper filets (about 1 lb.), or other white fish, like cod, tilapia, flounder or bass

lime, juiced (about 2 tbsp.), divided

3 tsp.

GOYA® Minced Garlic , or 6 cloves garlic, finely chopped, divided

2 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper , divided

¼ tsp.

ground coriander

¼ tsp.

ground oregano

2 tbsp.

GOYA® Extra Virgin Olive Oil

red onion, sliced into ¼” strips

green bell pepper, sliced into ¼” strips

red bell pepper , sliced into ¼” strips

1 tbsp.

GOYA® Tomato Paste

2 cans
(13.5 oz. each)

GOYA® Coconut Milk

bay leaf

1 tbsp.

chopped fresh cilantro

2 cups

cooked white rice

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Directions

Kitchen View

Step 1

Set fish on large plate. In small bowl, mix together 1½ tbsp. lime juice, 1 tsp. garlic, 1 tsp. Adobo, coriander and oregano. Pour spice mixture over fish; rub to coat both sides completely in marinade; cover and set aside.

Step 2

Meanwhile, heat olive oil in 12” skillet over medium-high heat. Add onions and peppers. Cook, stirring occasionally, until vegetables soften, about 10 minutes. Add remaining 2 tsp. garlic and cook, stirring occasionally, until fragrant, about 30 seconds. Stir tomato paste into pan; cook 5 minutes more. Add coconut milk and bay leaf; bring coconut mixture to boil. Reduce heat to medium low. Simmer stirring occasionally, until coconut mixture begins to thicken, about 10 minutes.

Step 3

Add reserved fish to pan, pressing into sauce. Cook, flipping once, until fish is cooked through and flakes easily with a fork; about 5 minutes. Using fish spatula, gently transfer fish to platter; keep warm.

Step 4

Return sauce in pan to simmer over medium heat. Add remaining lime juice, remaining Adobo and cilantro. Simmer until flavors come together and sauce thickens to cream-like consistency, about 3 minutes more.

Step 5

Spoon sauce over fish; serve with rice.