Grouper in coconut sauce

Difficulty: ★★☆


  • 800 gr. Fish fillets, (sea bass, sea bream, grouper, porgy).
  • 1 Green pepper.
  • 1 Red onion.
  • 2 Cloves of garlic.
  • 1/2 Tablespoon powdered achiote (seed used as colouring).
  • 600 ml. Coconut milk.
  • 50 ml. Tomato sauce.
  • Salt.
  • White pepper.
  • Corn or sunflower oil.
  • Cilantro or oregano to taste.

Category: Main course


Chop the onion and pepper into julienne’s cut, keep. Chop garlic with achiote, salt and white pepper in a Magefesa Mincer, season the fish fillets with this mixture and let it to rest for about 20 min. Place some oil in a Magefesa Non-stick Aluminium Casserole, brown the fish both sides high heat, move it away and keep. Poach the onion and pepper in the same casserole low heat adding a Little bit of oil if necessary. When well poached, add the tomato sauce and coconut milk, cook for 5 minutes. Add fish and oregano or cilantro to the sauce and cook between 3 and 5 minutes depending on fillets thickness. Serve with white rice as garnish.