Sábalo con Coco (Tarpon Fish with Coconut)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
50 minutes
Number of servings
8
Difficulty
Medium
Ingredients
8
piece(s) large sábalo (tarpon) steaks
4
piece(s) lemons (juice)
500
gr white onion, peeled and sliced
4
tbsp oil
2
cup(s) coconut milk
1
cup(s) coconut cream
1/2
tbsp thyme
pinch salt and pepper to taste
Directions
- Rub the steaks with lemon juice, salt and pepper, and let rest for one hour.
- Heat the oil and sauté on both sides, along with the onion, without letting them brown.
- Then cook in coconut milk on medium heat for 20 minutes.
- Lower to low heat and add the coconut cream, stir carefully and let simmer for 10 minutes, without letting it boil to avoid curdling the cream.
- Serve.
- Tamal de berenjena loriCa, CórdoBa