Whole fish fillets baked in a coconut milk and ginger sauce, a nod to the coastal Afro-Caribbean influence found in eastern Cuban cooking.
While central Cuban cooking leans on citrus and garlic mojo for fish, the eastern provinces near Baracoa carry a distinct coconut-forward tradition shaped by Afro-Caribbean influence — coconut milk, ginger and citrus show up in stews and baked seafood there in a way that's genuinely part of Cuban regional cooking, even if it's less internationally known than mojo-marinated snapper. This recipe leans into that Baracoa-style approach: firm white fish fillets baked in a light coconut-ginger sauce brightened with lime. The fish is seasoned simply and baked directly in the sauce rather than poached separately, so it absorbs the coconut and ginger as it cooks. A short broil at the end firms up the top and gives it light color without drying the flesh, since white fish fillets can turn rubbery fast if overcooked. Served with white rice or boiled yuca to soak up the sauce, this is a genuinely regional, if lesser-known, side of Cuban cooking — coastal, warm-spiced, and built around what fishing communities actually had on hand.
Serves 4
Pat fillets dry and season both sides with half the salt and the black pepper. Set aside.
Preheat oven to 190°C (375°F). Heat olive oil in an oven-safe skillet over medium heat. Cook onion and red pepper until softened, about 6 minutes.
Stir in garlic and ginger, cooking 1 minute until fragrant, being careful not to let the garlic brown.
Pour in coconut milk, lime juice, diced tomato and remaining salt. Simmer 5 minutes until slightly thickened.
Nestle fish fillets into the sauce, spooning some sauce over the top. Transfer to the oven and bake 12-15 minutes until the fish flakes easily with a fork.
Check at 12 minutes — fillets under 2cm thick cook fast and dry out quickly if left too long.
Switch oven to broil for 2 minutes to lightly color the tops of the fillets.
Scatter with cilantro and serve hot with lime wedges over white rice.
Use full-fat canned coconut milk, not light — it won't split as easily under the oven's heat and gives a richer sauce.
Choose fillets of even thickness so they finish cooking at the same time; thin tail pieces will overcook before thicker ones are done.
Grate ginger on a microplane rather than mincing — it releases more juice into the sauce for a stronger flavor.
Add a diced Scotch bonnet or habanero (seeded, for less heat) for a spicier, more Caribbean-leaning version.
Swap coconut milk for a mojo-style citrus-garlic sauce for the more common central-Cuban approach to baked fish.
Use shrimp instead of fish fillets, reducing bake time to 6-8 minutes since shrimp cook much faster.
Refrigerate up to 2 days in the sauce. Reheat gently in a covered skillet over low heat — high heat will toughen the fish.
Coconut appears prominently in the cuisine of eastern Cuba, especially around Baracoa, where Afro-Caribbean and Taíno culinary influences shaped dishes that differ from the citrus-and-garlic mojo style more associated with Havana; this recipe reflects that regional, coastal branch of Cuban cooking.
Yes — thaw completely and pat very dry before seasoning, since excess water will dilute the coconut sauce.
Use 1/2 teaspoon ground ginger, added with the garlic, though the flavor will be less bright than fresh.
This usually happens with light coconut milk or too-high oven heat; stick to full-fat coconut milk and keep the oven at 190°C rather than higher.
Per serving (300g / 10.6 oz) · 4 servings total
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