Cuban Fish Coco Loco

    Here is a way to add a Cuban twist to you next fish recipe. This delicious dish is distinctively tropical....


    Bedfordshire, England, UK
    1 person made this


    • 4 tablespoons Ancel Coco Rallado (Available through Cuban Cuisine UK)
    • 6 slices bread
    • 1 ripe plantain
    • 1 cup raisins
    • 1/2 cup pine nuts, toasted
    • 1/4 cup dry white wine
    • 1 onion, finely chopped
    • 1/3 cup tomato sauce
    • 1 bay leaf
    • 1 teaspoon Goya Adobo sin Pimienta (Available through Cuban Cuisine UK)


    1. Prepare fish, slice lengthwise down the cavity and set aside
    2. Prepare stuffing by combining bread, plantain, raisins, pine nuts wine, onion, tomato sauce bay leaf and adobo and mix well.
    3. Cook over low heat for about 20 minutes, stirring constantly.
    4. Drain and reserve excess liquid.
    5. Add coco rallado to stuffing mixture. Stuff the fish with the mixture.
    6. Secure the fish with skewers, toothpicks etc. and then place in baking dish. Pour the remaining liquid in baking dish.
    7. Bake at a low temperature for about one hour. It is finished when you can flake the fish flesh.
    8. Garnish with coconut flakes and serve immediately.


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