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Prep Time
25 min
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Total Time
45 min
Sheila Jacobs and Lynn Kramer of Abreu, Cabrera, Dominican Republic write: "We're both from the U.S., but we have lived in the Dominican Republic for about 25 years. We're friends, business partners, and neighbors, so we entertain together often. Cooking the local dishes has made us feel a part of the country."
This recipe is inspired bypescado con coco(fish with tomato, garlic, and coconut).
Ingredients
Makes 4 servings
Step 1
Preheat oven to 350°F. Sprinkle fish with salt and pepper; place in 11x7x2-inch glass baking dish. Drizzle with 1 1/2 teaspoons lime juice. Heat oil in large skillet over medium heat. Add leek and garlic; sauté 7 minutes. Add coconut milk and remaining lime juice; boil until thick, about 4 minutes. Stir in lime peel.
Step 2
Spoon sauce over fish. Bake until fish is just opaque in center, about 20 minutes. Transfer to platter. Whisk juices in baking dish. Spoon around fish; top with cilantro.
Leave a Review
Reviews (32)
Back to TopI thought this was great......I used Black cod. I think it's important to salt the fish before hand as the recipe states but I also marinated the cubed cod in coconut milk and when I was frying the shallots (no leeks on hand) & garlic, I added 1/4 tsp of red pepper flakes. It was super tasty. Will make again!!! And again!!!
angela118
VancouverVVCVancouverV
2/12/2017
My husband made this for dinner tonight using wild cod, light coconut milk, and white onion in place of leeks. It was good but next time I'd try adding full fat coconut milk and perhaps a bit of ginger as per a previous reviewer.
Anonymous
Cedar Mill (Portland), Oregon
1/25/2015
Absolutely loved this, for its simplicity and flavor. I made it with alaskan halibut and again with wild pacific salmon. It's an easy go-to recipe with minimal ingredients and also a terrific use of leeks.
HellKat
New York, NY
10/5/2014
Also should mention I used just plain wild catch "cod" per local fish provider, not Black Cod - delicate flavor and lovely texture.
lovestoputter
11/23/2013
Easy and delicious, with modest adjustments. Throw a few chiles (I used Thai), uncut, into the sauce, before it is poured over the cod, to infuse some heat but not overpower. Add a splash of Thai fish sauce to the sauce when you remove the fish to a platter and whisk up the sauce left in the baking dish. Make sure you scrape the coconut milk fat from the can or the sauce will be too thin, especially if you use the reduced fat coconut milk. Serve over jasmine rice, with a side salad of simple greens with a citrus vinaigrette.
lovestoputter
11/23/2013
One of my all time favorite fish recipes. Easy to make, easpecially if you don't have a lot of cooking fresh fish experience. the only thing I did different is use fish red snapper because it's easy to get here.
colorful_pepino
Texas
8/18/2013
I used 2 tablespoons of diced pasilla chile, because I had it and other cooks had suggested chiles. I also substituted 1/2 cup fresh white onions for the leeks. It was very delicious.
Santa_Monica_Cook
5/13/2013
I did a lot of substitutions and it still tasted good. Instead of limes, i used lemons and instead of coconut milk I used whip cream I also added fresh ginger and a splash of wine before adding the cream.
jjjoanne
2/3/2013
Bland. Nothing else to say.
Anonymous
San Marcos, CA
8/5/2012
I tested this with ling cod for a Caribbean themed party and ended up making it with red snapper. Both worked fine but we found the recipe surprisingly bland as written as noted by earlier reviewers. The second time around I added a large tablespoon on minced fresh ginger with the garlic and leek. This seemed to give it just the zip it needed. The ginger didn't overpower the fish, coconut or lime, it just blended beautifully with them. Be sure to let the sauce cook until thickened because the fish will give off quite a bit of liquid. Also, I found that baking the fish 15-17 minutes and letting it rest on top of the counter while you put dinner on the table yielded perfect fish each time.
sampsonite
Hillsboro, OR
8/1/2011
Oh, did not use Black Cod. Used Atlantic Cod.
atytell
2/14/2010
I made this for us for valentines day - it is special. I probably upped the lime juice (fresh squeezed) and maybe a bit more coconut milk than called for but basically followed it pretty closely (I'm not one to measure to precisely). We highly recommend it!!
atytell
Raleigh, NC
2/14/2010
the recipe is a good jump off point. I made a few changes and additions to it and it turned out realy well. Definitely a keeper. I dont like leeks so I skipped those. I dreged the cod in cornmeal to add a bit of texture. plus I sauted the garlic with green onions and tomatoes. I used lemon juice and lemon zest since I had no limes. the seasoning is pretty light in this recipe so I jazzed it up with cracked black pepper, fish sauce, rice vinegar and a tablespoon of sugar to balance the acidity. Very Very Delcious in the end!
sugabear86
12/10/2009
我有2包黑鳕鱼、大eno也是如此ugh for the two of us and both was too much. I decided to make it all and figure out what to do with the leftovers. This made a great taco! I made my own corn tortillas, thickened the sauce and added avocado and my husband thought it was great. Very, very good.
Anonymous
Payson, AZ
11/2/2009
I almost never give 4 forks, but this deserves it. I made it with fresh halibut, the coconut rice, mojo onions (from this site) and a mango and pineapple salsa and it was to die for.
shoshj
Vancouver BC
9/30/2009
