Cazuela de Pescado al Coco Gratinada (Fish and Coconut Casserole al Gratin)
Ingredients
- 4 swordfish fillets
- Juice of 1 lime
- 1 tablespoon olive oil
- 2 tablespoons butter
- ⅓ cup red pepper finely chopped
- ½ cup chopped onion
- 1 garlic clove chopped
- 1 tomato chopped
- 2 ½ cups coconut milk
- ¼ cup heavy cream
- 1 fish bouillon tablet
- ¼ teaspoon ground cumin
- ½ teaspoon achiote or color
- ¼ cup parmesan cheese
- salt and pepper
Instructions
- Rub the fish with the lime juice. Set aside.
- In a large, oven proof saucepan over medium heat, warm the olive oil and butter.
- Add the onions, red pepper, garlic, tomato and sautué until tender and translucent, about 10 minutes, stirring occasionally. Add cumin, color, salt and pepper.
- Add the cream, fish bouillon, coconut milk and bring to a boil. Add the fish and cover. Reduce heat and simmer for 20 minutes. Sprinkle with parmesan cheese on top.
- Place under the broiler for about 5 minutes or until golden on top. Garnish with fresh parsley and serve hot.
Nutrition
Calories: 739kcalCarbohydrates: 9gProtein: 41gFat: 62gSaturated Fat: 35gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 134mgSodium: 336mgPotassium: 1213mgFiber: 2gSugar: 3gVitamin A: 1138IUVitamin C: 22mgCalcium: 143mgIron: 6mg
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