By: Franchesca Livraghi | @breakthrukitchen

Pescado con Coco is one of those dishes that just hits the spot, especially during Semana Santa when fish recipes are all we can think about. The combination of tender fish in a creamy coconut sauce is comforting, flavorful, and perfect for sharing. It’s simple but so good, and once you try it, you’ll see why it’s a classic!

How to debone a whole red snapper

When you buy a whole red snapper from the market, it’ll probably already have a cut along the backbone, but you’ll still need to go in and remove the rib bones. Just lay the fish on a cutting board and use a sharp knife to carefully slide under the rib bones closest to the fish head, working your way down to the tail to separate the meat. Once the bones are loosened, gently lift and remove them. 

After that, slice the fish right after the tail, before the head, and in the middle to create even pieces. If you want to cook your red snapper whole and not slice it, just leave it intact after deboning, and it’ll be ready to get seasoned in Loisa’s Organic Sazón and Adobo then go straight into the pan!

If you can’t find red snapper, you can easily swap it for other fish like grouper, mahi mahi, or any white flaky fish like cod or tilapia. They all soak up the coconut sauce beautifully and come out super tender and flavorful. Fish steaks or fillets also work well in this recipe, just adjust the cooking time depending on the thickness of the fillet or steak so the fish stays juicy and doesn’t overcook.

Cook the fish low and slow

This is key so that the Pescado con Coco cooks through evenly, doesn’t overcook, or start falling apart. This also gives the flavors time to build, making the dish taste even better. If the heat is too high, the outside will cook too fast and the inside will stay undercooked. 

Use fresh coconut milk if you can

Canned coconut milk works just fine, just be sure to get a really creamy one for the best results. But if you want more flavor, swapping the can for 1 ½ cups fresh coconut milk is the way to go. It has a richer taste and a natural sweetness that makes a big difference in this Pescado con Coco.

If you want to make fresh coconut milk, all you need is a brown coconut. First, crack it open and drain the water inside. You can drink it or save it for later. Then, use a spoon or knife to scoop out the white flesh. Cut it into small pieces and blend it with warm water, about two cups of water for every cup of coconut. Blend until smooth, then strain it through a fine mesh strainer or cheesecloth, squeezing out as much liquid as possible. And that’s it, now you have fresh, homemade coconut milk ready to use.

The perfect recipe for Semana Santa

Semana Santa is the time when fish recipes are everywhere. That’s when you’ll see dishes like Pescado con Coco, salmon guisado, bacalao guisado, pescado frito, and so much more. It’s all about rich, comforting flavors that bring people together. This coconut-stewed red snapper is a minimal ingredients tender, creamy fish dish that’s ready in less than an hour. Whether you're cooking for your family or just want something flavorful and traditional, this dish is a great way to celebrate.

Serving with tostones is a must

Tostones with Pescado con Coco are pretty much mandatory. They’re perfect for scooping up all that creamy, flavorful coconut sauce, and the crispy, salty bite just hits different with the tender fish. It’s the kind of combo that makes the whole dish even better, so don’t skip them! Use Loisa’s tostonera to whip up a little mountain of fritos in no time.