Caribbean coconut fish recipe
For this Caribbean coconut fish recipe you can use any whole firm white fish for this recipe.
Works best with fish that are about one pound each (one for each person) – ocean perch or
red snapper are good choices. Clean fish, trim fins and remove heads if desired. Coconut
adds a great flavor to fish and is used throughout the Dominican and many Caribbean recipes.
- 1 lb fish (one per person)
- One leek julienned
- One small tomato diced
- 3 cups (one can) coconut milk/butter
- 5 cloves of crushed garlic
- ½ tspn coriander
Cut diamond shaped slits into fish about an inch apart. Season fish with salt and pepper
(inside and out) then rub with all of the garlic. If you’re using canned coconut milk – use
j cup of the condensed coconut butter floating at the top of the can to fry the fish in. If
using fresh coconut milk, fry fish in a few tablespoons of oil. Heat coconut butter over
medium-high heat and fry fish until seared brown on one side. Carefully flip fish and add
remaining ingredients. Cover and let simmer over medium heat for 15 minutes. Sprinkle with
fresh chopped cilantro before serving.
Enjoy this Caribbean Coconut Fish recipe and let us know how it works out.
Frying fish is a difficult process in a conventional frying pan - it takes a lot of
experience to not end up with a sticky mess. Use a good non-stick pan, that's what they were
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