Fish in Veggie Coconut Sauce

(Keto/Paleo/Gluten Free/Dairy Free + suitable for people with Autoimmune conditions if bell peppers are removed.)

This recipe takes me home. For those who don’t know, I was born and raised in Venezuela, but my father is from the Dominican Republic. Growing up, I noticed that my mom had a different sazon compared to other Venezuelan moms. It wasn’t until I moved to New York City that I fully experienced the Dominican culture and my grandma’s cooking that I realized that my mom cooked with a bit of a Dominican influence.

Pescado en Coco (Fish in coconut sauce) is one of those meals that she would make that was out of this world. This is a much simpler version adapted to our busy lifestyles, but it’s just as delicious.

Fish in coconut sauce.

Ingredients: 

• 1-1.5 lb (about 2 to 3) fish fillets (I used mahi mahi, but you can also use cod or flounder)

• Vegetables of your choice. For this recipe I used:

  • 1/2 onion, 1 shallot, 1 sweet chili, 1/2 red bell pepper, 1 handful of cilantro, 2 garlic cloves. You can also use leeks and celery.

• 1 can of full fat coconut milk.

• Spices to taste. I simply used turmeric, salt and pepper. You can play with this and make it your own.

Preparation: 

• Blend the veggies with the coconut milk in a blender or food processor. You can tell in the picture that I didn’t blend it all the way and there were some veggie crumbs. If you would like a smooth sauce, blend some more! It’s up to you.

• Pour the sauce on a pan, cover, and cook on low heat for about 20 minutes. Stir constantly and make sure the sauce does not burn.

• Add the spices anywhere in between.

• Once the sauce tastes good, about after the 20 minute mark, add the fish and cook for about 10 minutes. 5 minutes on each side.

• Serve with your favorite veggies or over rice and voila!