Dinner,  Featured,  Sauce,  Seafood

Coconut-Lemon Fish That’s Simply Remarkable

This my mom’s favorite way to cook fish, and my favorite way to eat fish as a kid. My mom learn this recipe from a friend that grew up in the southwest pacific coast of Colombia. The pacific coast has the best food and recipes. That region has great local tropical produce and all the typical food has blends between African heritage and Spanish.

This dish will be creamy, and tasty without being unhealthy or too rich. In my opinion, coconut milk usually brings dishes to another level. This recipe is not an exception.



6 Servings

Prep time

20 minutes

Cooking time

16 minutes


256 kcal


  • 2 Garlic Cloves ( Mashed)

  • 1 Tsp of Salt (Or to Taste)

  • 1 Tb of Vegetable Oil (For Seasoning)

  • 6 Red Snapper Fillets

  • 1 Tbs of Vegetable Oil (To Cook)

  • 1/2 Cup Scallions (Minced)

  • 1/4 Tsp of Hot Sauce (Optional)

  • Zest from 1 lemon

  • 1/4 Tsp of Ground Black Pepper

  • 1 Tsp of Flour

  • 1/2 Cup of Coconut Milk

  • 1 Cup Fish Stock

  • 1 Cup of Lime Juice

  • 1 Tbs of Minced Cilantro

  • 1 Tsp of Lemongrass (Grated)


  • Season the fish for 20 minutes with garlic, salt and vegetable oil.
  • In a cooking pan add oil and cook the scallions, hot sauce, ground black pepper, minced lemon grass, ground black pepper and salt to taste. Cook or about 4 minutes.
  • While the ingredients are cooking, sprinkle flour on each side of the fish.
  • Add the fish in the cooking pan with the other ingredients and cook for 2 minutes in high heat, each side.
  • Add the coconut milk, fish stock, and lime juice. Cover the cooking pan, and reduce in medium heat until the fish is fully cooked. About 10 minutes.
  • Add cilantro and grated lemongrass on top.
  • Serve!

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