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COCONUT GROUPER

Escrito por Equipo EditorialRevisado por Walter C

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COCONUT GROUPER

COCONUT GROUPER. Alimento Base: Grouper fish, Season fish fillets with salt, pepper, garlic and lime juice. Cut onion and peppers into strips, dice celery and chop cilantro. Lightly saute garlic, onions, celery and Cuban peppers in half the oil....
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Tiempo de preparación 30 minutos
Tiempo Total 30 minutos
Raciones: 4 comensales
Plato: Grouper fish
Cocina: Dominican Republic
Ingredients Method

Ingredientes
  

  • 2 lbs. fresh grouper fillet
  • 2 tbs. fresh garlic minced fine
  • 4 tbs. fresh lime juice
  • 2 oz. tomato paste
  • 1 oz. all purpose flour
  • 4 oz. olive oil
  • 16 oz. fresh coconut milk
  • Sofrito:
  • 1 peeled white onion
  • 1 Cuban or Anaheim pepper peeled and seeded
  • 25 bunch of fresh cilantro
  • 2 ribs of celery
  • Salt and pepper to taste

Method
 

  1. Preparation
  2. Season fish fillets with salt, pepper, garlic and lime juice.
  3. Cut onion and peppers into strips, dice celery and chop cilantro.
  4. Lightly saute garlic, onions, celery and Cuban peppers in half the oil. (This is referred to as a "sofrito").
  5. Then incorporate the chopped cilantro and the tomato paste, combine very well.
  6. Sprinkle with the flour and cook 4 more minutes.
  7. Add the coconut milk and allow sauce to cook for about 15 minutes or until thickened.
  8. Pass sauce through a medium fine strainer and thin out with a bit of water if too thick.
  9. Make sure you press hard on the solids in the strainer in order to extract all the juices into your sauce.