"Tiu Ba La Quieba" Island-Inspired Braised Red Snapper in Coconut Sauce (Pescado en Coco)

Silky Coconut-Braised Red Snapper with Lush Tropical Flavor and a Warm, Spiced Finish

Now lean in close, flavor fam—we're servin’ up a tropical groove with this fish in coconut sauce, or as they say in the DR, Pescado en Coco. Video included in the recipe card.

Wanting more than the “same old fish night," this gives you that Caribbean swagger and comes together in just 30–40 minutes.

We talkin’ red snapper fish fillets, pan-seared ‘til the edges crisp just right, then simmered low in a rich coconut sauce made with coconut milk, homemade annatto oil, garlic, oregano, and a squeeze of fresh lime juice.

Beats and Eats (music to pair with fish in coconut sauce)

This dish is silky, bold, and rhythmic like Marcos Valle’s "Tiu Ba La Quieba"—sun-soaked, a little mysterious, and full of movement. Valle track? It rides like the sauce—smooth, layered, and bright with soul.

That annatto gives it a deep golden hue and warm, earthy undertone—don’t skip it, but if you can’t find it, smoked paprika or turmeric got your back.

You want depth? Bloom your spices in that annatto oil before the coconut milk hits the pan—that’s where the music happens with this creamy coconut sauce. Drench the fish in that rich, delicious spoon sauce as you cook. Maximize flavor with full fat coconut milk.

Serve this dish over coconut jasmine rice, with some crispy fried plantains, and a side of simple Cuban style avocado salad to round out the island mood. Garnish with fresh cilantro leaves.

Keep up with my food exploits on Instagram and YouTube. If you like any of the music you find on the site, visit me at Spotify to find curated playlists.

Braised Red Snapper In Coconut Sauce

Red Snapper braised in a fragrant coconut sauce is an easy, tasty dish the whole family will love. This dish is light but filling, and perfect for a busy weeknight.

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Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Course: Main Course

Cuisine: Caribbean

Servings: 4 people

Calories: 506kcal

Author: Marwin Brown

Ingredients

For the Fish

• ▢ 4 Red Snapper Fish Fillets
• ▢ 1 Lime Juiced
• ▢ ½ teaspoon Kosher Salt
• ▢ ½ teaspoon Black Pepper

For the Coconut Sauce

• ▢ 13 oz Canned Coconut Milk
• ▢ 1 tablespoon Annatto Seeds
• ▢ 3 tablespoon Olive Oil
• ▢ 1 medium Yellow Onion diced
• ▢ 4 whole Garlic Cloves diced
• ▢ 1 large Bell Pepper diced
• ▢ 1 teaspoon Kosher Salt
• ▢ 1 teaspoon Black Pepper
• ▢ ¼ teaspoon Dried Oregano
• ▢ ½ teaspoon Ground Cumin
• ▢ ¼ cup Fresh Cilantro roughly chopped

Instructions

Marinate the Fish

• Place snapper fillets in a glass baking dish. Pour lime juice all over the fish then season with salt and pepper. Refrigerate for about 30 minutes.

Make the Achiote Oil

• Place the annatto seeds in a medium skillet over medium high heat. Add the oil and give the pan a swirl making sure the pan is fully covered with the oil. Simmer for a few minutes stirring once or twice. The oil should turn a dull orange or near. Set aside.

Make Garlic Paste

• Using a mortar and pestle mash up the garlic, cumin, oregano, salt, and pepper into a smooth thick paste. If you don't have a mortar and pestle place all the ingredients in a plastic ziplock bag then use a rolling pin to mash and form the paste.

Make The Coconut Milk Sauce

• Heat the achiote oil in a large heavy bottom skillet over medium heat. Add the diced onions and peppers then saute 4-5 minutes stirring occasionally. Onions should be a bit translucent.
• Add the garlic paste to the pan with the vegetables. Saute another 3-4 minutes.
• Add coconut milk and cilantro. Stir constantly until the sauce thickens a bit. This should take about 5-7 minutes. Taste for seasoning. Add more salt or pepper depending on taste.

Cook the Fish

• Remove the snapper from the marinade. Add to the skillet with the coconut mixture skin side up. Cover, reduce heat, and cook on low heat for 10-12 minutes. Fish should flake pretty easily.
• After about 5-6 minutes of cooking use a spoon and baste the sauce on top of the fish every few minutes. Remove from the pan to a large plate. Serve with white rice and garnish with more cilantro and lime wedges

Video

Notes

Annatto normally comes in seeds, but you may come across it in ground form. Either is fine.

I used olive oil to make the achiote oil because that's what I had on hand, but a good neutral-flavored oil like vegetable or grapeseed works fine.

Coconut milk and coconut cream are not the same. Make sure you get the former. I prefer full-fat coconut milk, but feel free to use a lighter version.

Go with fresh fish and choose the freshest you can find. I like red snapper, but this coconut sauce pairs well with any white fish like grouper, halibut, or cod. It also pairs well with other seafood like shrimp and scallops.

I used a combination of different colored bell peppers. I'm partial to red bell pepper but liked the mixture because it adds to the visual appeal of the dish.

Don't cook the sauce at too hot a temperature as the sauce will brown essentially burning.

For dramatic effect, you could cook a whole red snapper, but fresh fish fillets are more practical and easier to cook.

The coconut flavor is the foundation for this dish. It gives it that Caribbean vibe and makes the dish a bit more festive.

Serve with a little lime juice to break through the saturated fat of the coconut milk.

Reserve the leftover coconut milk sauce and use it as a sauce in other dishes.

Nutrition

Calories: 506kcal | Carbohydrates: 13g | Protein: 38g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 63mg | Sodium: 999mg | Potassium: 1121mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1550IU | Vitamin C: 65mg | Calcium: 95mg | Iron: 3mg

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