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You are here: Home / recipe / Pescado con Coco Recipe

Pescado con Coco Recipe

October 9, 2014 by Beeb 1 Comment

Pescado con Coco

Meliá Caribe Tropical resort is sharing another delicious recipe from their luxury restaurant, The Level: Pescado con Coco, a grouper fillet covered in coconut sauce.

Pescado con Coco

Recipe courtesy Meliá Caribe Tropical

Ingredients:

3 Lbs grouper fillet

1 Milliliter coconut milk (canned)

1 Milliliter cream

6 ounces tomato paste

3 ounces white onion

14 ounces olive oil

2 ounces garlic

6 ounces white wine

3 ounces lime juice

1 ounce ground pepper

12 ounces butter

5 ounces flour

0.5 ounces oregano

1 dried coconut (optional)


Directions:

1. Fillet grouper into 8-ounce portions; season with salt, pepper, garlic, olive oil, oregano and lime juice.

2. Grill grouper about 2 minutes on each side until is medium cooked. Remove from iron and set aside until coconut sauce is ready.

3. Slice coconut into small portions, blend with a small amount of water; extract the coconut milk using a strainer or a fine clean piece of clothing, discard solids.

4. Melt butter in a skillet over medium heat, sauté onions and garlic until onion has softened and turned translucent, add tomato paste, flour, coconut milk, cream and fresh coconut milk (optional), whisk until all ingredients are blended, season with salt and pepper, and stir. Add white wine and reduce slightly. When the sauce has the desired consistency, arrange grouper fillets into saucepan and finish cooking.

5. Serve with rice or your preferred side dish.

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Filed Under: recipe

About Beeb

Beeb is a British journalist living on the north Oregon coast. Blogging since 2008, she covers everything from coupons to contests in addition to running a network connecting UK bloggers with brands. In her free time, she loves to drink coffee, watch reality TV, and spend time with her fiancé, Jai. Join her on Google+: https://plus.google.com/u/0/+BeebAshcroft/

Comments

  1. Elena says

    October 11, 2014 at 9:54 am

    Sounds interesting. Thank you for the recipe!

    Reply

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