Pescado Con Coco (Fish In Coconut Sauce - Dominican Republic)

1. 1

   Cut diagonal slices into fish about 1 1/2 inches apart.

2. 2

   Combine the annatto, garlic and salt and rub onto the fish, rubbing into the slashes.

3. 3

   Heat oil in a large skillet over medium heat. Cook fish lightly on one side, then turn and cook the other side. It should color slightly, but won't be done.

4. 4

   Lower the heat and add the peppers and onion, and cook until the onions are transparent.

5. 5

   Add the coconut milk and simmer until reduced by half. Rotate the fish, being careful to keep it whole.

6. 6

   Taste sauce and add additional salt, if desired. Remove from heat, plate with hot rice, and garnish with chopped cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.