Colombian Fish and Shrimp in Coconut Sauce Recipe

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This dinner recipe is so unique and flavorful! Best when served with chopped tomatoes and onions, fried plantains and rice!

A few months ago, my family and I were staying near Minneapolis for the weekend. We were on the hunt for a delicious and unique restaurant when we stumbled across Chimborazo.

Chimborazo is one of those small, hole in the wall restaurants with the best food you'll ever try in your life. The night we visited I had the Encocado, which was mahi mahi in coconut sauce.

I loved it so much, I had to come home and make some for myself. Not as good as the restaurant of course, but a great substitute until the next time I can make it there!

Chimborazo is Ecuadorian, but the closest I could find to their dish was Colombian, so that's how the recipe got it's name.

This recipe isn't the same unless you serve it with some chopped tomatoes, onions and rice. Fried plantains are a bonus if you add them to the plate too.

Plantains are on the menu quite often at our house. My boyfriend is originally from Burkina Faso in West Africa and plantains are a favorite of his. We add them as a side to our dinner or even a snack if we have a late lunch.

They are super easy to make. Basically let the plantains ripen to a dark brown, peel, slice into two inch pieces and fry in hot oil until golden brown. You can sprinkle with salt after frying if you prefer!

They are SO tasty and addicting!

The coconut milk makes the sauce creamy and rich. The vegetables give it a deep and delicious flavor.

You can use all fish, all shrimp or the combination of both depending on your preference!

This recipe is unique, but worth the try for something new and different!

If you liked this recipe, give these shrimp recipes a try:
Shrimp Sliders with Pineapple Avocado Salsa
Honey Garlic and Lime Shrimp
Shrimp and Crab Seafood Enchiladas
Garlic Shrimp and Rice
Sautéed Shrimp with Zucchini and Tomatoes

Looking for more fish recipes? Check out these:
Easy Fried Fish Sandwich
Crispy Oven Baked Catfish Nuggets
Our Daddy's Pickled Northern Pike
Salmon, Spinach and Mushroom Alfredo
Tuna Burger with Cilantro Garlic Aioli

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I hope you and your family enjoy this recipe as much as we did!

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Fish and Shrimp in Coconut Sauce

by Sheena

6082087

Ingredients (4 servings)

• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 lime, juiced
• 1 pound mahi mahi or swai fish, cut into thirds
• 1 tablespoon olive oil
• 2 roma tomatoes, chopped
• 4 green onions, sliced
• 1 green bell pepper, finely diced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground achiote
• 1- 13.5 ounce can coconut milk
• 12 ounces raw shrimp, deveined and peeled
• 1/4 cup cilantro, chopped
• salt and pepper, to taste

Instructions

In a bowl, mix together half of the onion, half of the garlic, lime juice and fish. Toss to coat, cover and refrigerate for 30 minutes.

Heat the oil in a skillet over medium heat. Add the remaining onions, garlic, tomatoes, green onions, and bell pepper. Cook for five minutes.

Add the coconut milk, cumin and achiote to the skillet, stir and cook about 6-8 minutes.

Add the fish and simmer for another 10-12 minutes then add the shrimp and simmer for another 5-7 minutes until shrimp is pink and fish is tender.

Season with salt and pepper to taste and serve with rice, chopped tomatoes and onions on the side and cilantro sprinkled on top.

*Achiote was not available at the grocery stores I shopped at. After an internet search, I used turmeric as a substitute.

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