Pescado al Coco con Limoncillo

Coconut-scented Snapper with Lemongrass

Preparation info
  • 6 to 8

    servings
    • Difficulty

      Medium

Appears in
Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Lemongrass is often found in dishes from Colombia’s Pacific southwest. In the rest of the country we basically use it to infuse water with extra flavor and to make teas. Red snapper is native to both coasts and available nowadays all over the country. This is a lighter version of traditional Colombian fish in coconut milk.

Ingredients

  • 1 teaspoon mashed garlic
  • teaspoons salt
  • 1 tablespoon

Method

  1. Combine the garlic, 1 teaspoon of the salt and 1 teaspoon of canola oil and rub mixture over the snapper filets. Refrigerate for 10 minutes.
  2. In a deep sauté pan, place rem