Pargo Rojo En Salsa De Coco: Colombian Red Snapper In Coconut Sauce
Pargo Rojo en Salsa de Coco, or Colombian Red Snapper in Coconut Sauce, is a delicious and flavorful dish that is popular in Colombian cuisine. The combination of fresh red snapper with a creamy coconut sauce creates a mouthwatering meal that is perfect for a special occasion or a family dinner.
Ingredients
- 4 red snapper fillets
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 cup coconut milk
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons fresh cilantro, chopped
Instructions
- Season the red snapper fillets with salt, pepper, and paprika.
- In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, and red bell pepper. Cook until the vegetables are soft.
- Pour in the coconut milk and add the cumin. Stir to combine.
- Add the seasoned red snapper fillets to the skillet. Cook for about 5-7 minutes on each side, or until the fish is cooked through.
- Sprinkle with fresh cilantro before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 10g
Supplies
Large skillet Cooking spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serve the Pargo Rojo en Salsa de Coco with steamed white rice and a side of avocado salad for a complete and satisfying meal.
Tips & tricks
For a spicier kick, add a chopped jalapeño or a dash of hot sauce to the coconut sauce.
Cost
$20