Pescado con Coco (Samaná-Style Fish in Coconut Sauce)
Firm white fish fillets, seasoned with lime and garlic, simmered in a creamy coconut sauce with peppers, tomato and coriander. A specialty of the Dominican Samaná peninsula.
Servings
Ingredients
Nutrition
Per serving
Steps
Season the fish
Rub the fish pieces with the lime juice, garlic, salt and oregano in a bowl. Leave to marinate for 15 minutes at room temperature.
- 800 g fish
- 1 lime, juiced
- 3 garlic cloves
- 1 tsp salt
- ½ tsp dried oregano
✅ Done when: fish is evenly coated and has rested 15 minutes
Make the sofrito
Heat the oil in a large, deep frying pan (about 28 cm) over medium heat. Cook the onion and red and green peppers for 6 minutes, stirring now and then, until soft. Add the tomatoes and tomato paste and cook 5 minutes more.
- 2 tbsp vegetable oil
- 1 onion
- 1 red pepper
- 1 green pepper
- 2 tomatoes
- 1 tbsp tomato paste
✅ Done when: vegetables are soft and the mixture smells fragrant
Add the coconut milk
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Poach the fish
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Serve
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Season the fish
Rub the fish pieces with the lime juice, garlic, salt and oregano in a bowl. Leave to marinate for 15 minutes at room temperature.
- 800 g fish
- 1 lime, juiced
- 3 garlic cloves
- 1 tsp salt
- ½ tsp dried oregano
✅ Done when: fish is evenly coated and has rested 15 minutes
Make the sofrito
Heat the oil in a large, deep frying pan (about 28 cm) over medium heat. Cook the onion and red and green peppers for 6 minutes, stirring now and then, until soft. Add the tomatoes and tomato paste and cook 5 minutes more.
- 2 tbsp vegetable oil
- 1 onion
- 1 red pepper
- 1 green pepper
- 2 tomatoes
- 1 tbsp tomato paste
✅ Done when: vegetables are soft and the mixture smells fragrant
Add the coconut milk
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Poach the fish
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
The Samaná peninsula, in the north-east of the Dominican Republic, is covered in coconut palms, and its cooking uses coconut milk in everything from rice to fish. In the 1820s, free African Americans settled in Samaná and brought their own culinary traditions, which mixed with local cooking.
Fresh fish simmered in coconut sauce is the region's signature dish, served in beach shacks facing the sea.
⭐ Why It's Famous
Creamy, gently spiced and full of tropical flavour, it captures the taste of the Dominican coast.
💡 Fun Fact
Between January and March, humpback whales gather in Samaná Bay to mate and give birth, drawing visitors from around the world.
Samaná peninsula
19.21°N, -69.34°W
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