Pescado en Salsa de Coco Nicaragüense
A flavorful and aromatic dish featuring white fish simmered in a rich coconut milk sauce, infused with the vibrant flavors of bell peppers, onions, garlic, and a hint of citrus. This coastal-inspired recipe offers a taste of Nicaragua's diverse culinary influences.
🧂 Ingredients
- 1.5 lbs Firm white fish fillets (such as snapper, mahi-mahi, or cod)(cut into 1.5-inch chunks)
- 1 can (14 oz) Coconut milk (full-fat)(unsweetened)
- 1 medium Yellow onion(finely chopped)
- 1 medium Red bell pepper(finely chopped)
- 4 cloves Garlic(minced)
- 2 tablespoons Vegetable oil
- 1 whole Lime(juiced (about 2 tablespoons))
- 1/2 whole Orange(juiced (about 2 tablespoons))
- 1 teaspoon Ground cumin
- 1 teaspoon Sweet paprika
- 1.5 teaspoons Salt(or to taste)
- 0.5 teaspoon Black pepper(freshly ground, or to taste)
- 0.25 cup Fresh cilantro(chopped, plus more for garnish)
👨🍳 Instructions
- 1
In a small bowl, whisk together the lime juice, orange juice, cumin, paprika, salt, and pepper. Add the fish chunks and gently toss to coat. Let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
- 2
Heat the vegetable oil in a large skillet or pot over medium-high heat. Add the chopped onion and bell pepper and sauté until softened, about 5-7 minutes.
- 3
Add the minced garlic and cook for another minute until fragrant.
- 4
Pour in the coconut milk and bring to a simmer. Stir in the chopped cilantro.
💡 Tip: Ensure the coconut milk is full-fat for a richer sauce. - 5
Gently add the marinated fish chunks to the simmering coconut sauce, ensuring they are in a single layer.
💡 Tip: Avoid overcrowding the pan; cook in batches if necessary. - 6
Cover the skillet or pot and reduce the heat to medium-low. Simmer for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
- 7
Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh cilantro before serving.
💡 Tip: Serve immediately with white rice and fried plantains.
💡 Pro Tips
- ✓For a spicier version, add a pinch of red pepper flakes or a finely minced habanero pepper with the garlic.
- ✓If the sauce is too thin, you can thicken it by simmering uncovered for a few extra minutes or by making a slurry of 1 teaspoon cornstarch mixed with 2 teaspoons water and stirring it into the sauce during the last few minutes of cooking.
- ✓This dish is also delicious with added shrimp or other seafood.
🔄 Variations
- Add a tablespoon of tomato paste to the sautéed vegetables for a deeper color and flavor.
- Incorporate a splash of white wine or a bay leaf while the sauce simmers for added complexity.