Name: Fish in Coconut Broth (Pescado en Salsa de Coco)
Yield: Serves 4
Cuisine: Brazilian
Ingredients: ¼ cup extra-virgin olive oil; 1 celery stalk, diced; 1 14-ounce can unsweetened coconut milk; 1 cup Shrimp Stock; ½ cup dry white wine, such as sauvignon blanc; ½ cup coarsely chopped mint; 1 ripe tomato, chopped; 1 medium white onion, diced; 1 serrano, minced; Salt and freshly ground black pepper; ½ cup toasted shredded coconut; Juice of 2 limes; 4 red snapper fillets (6 to 8 ounces each); 2 garlic cloves, minced

Preparation info

Serves
4

Difficulty
Easy

Appears in

La Comida del Barrio

By Aarón Sánchez

Published 2003

About

Coconut adds a Caribbean flavor to this dish from the Dominican Republic and Cuba. A favorite on island menus, the fish and coconut combo is also very popular in Brazil, where both are plentiful. This delicate and delicious dish is served with rice and plantains.

Ingredients

4 red snapper fillets (6 to 8 ounces each)
Juice of 2 limes
2

Method

Rinse the snapper and pat dry with paper towels. In a small bowl, mix the lime juice and half of the garlic together; rub it on both sides of the fish and let it sit for 15 minutes.

Heat 2 tablespoons of the oil in a large saucepan over a medium flame. When the oil is hot, add the onion, celery, serrano, and remaining garlic to the pan. Cook, stirring, for 5 minutes, until the vegetable

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Fish in Coconut Broth

Pescado en Salsa de Coco

Ingredients

Method

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