Coconut Spinach Snapper Recipes

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JAMAICAN COCONUT SNAPPER



Jamaican Coconut Snapper image

Make and share this Jamaican Coconut Snapper recipe from Food.com.

Provided by Nat Da Brat

Categories     Coconut

Time 8m

Yield 2 serving(s)

Number Of Ingredients 8

5 ounces red snapper fillets (cut in thirds)
2 large eggs
1 3/4 cups white flour
6 fl oz beer (i use Red Stripe)
1 teaspoon baking powder
3 cups grated fresh coconut
2 fl oz vegetable oil
salt and pepper

Steps:

  • Season the snapper with the salt and pepper.
  • In a bowl, mix eggs, 1 1/4 cups of flour, baking powder and beer.
  • On one plate put the remainder of the flour and on another plate place the coconut.
  • Lightly coat snapper in flour, then dip the snapper into the beer batter, lastly heavily coat the fish in the coconut and set aside.
  • Once every piece of snapper is coated in coconut, heat a frying pan with the oil and fry the fish until the coconut becomes golden brown.
  • Drain the snapper on paper towels and enjoy.

Nutrition Facts : Calories 988.2, Fat 47.5, SaturatedFat 37.6, Cholesterol 244.8, Sodium 318.1, Carbohydrate 102.7, Fiber 13.8, Sugar 8.2, Protein 40.2

COCONUT SPINACH SNAPPER



Coconut Spinach Snapper image

Provided by Keith Griffin

Categories     Fish     Ginger     Leafy Green     Sauté     Low Carb     Low Fat     Low Cal     Snapper     Bell Pepper     Healthy     Cilantro     Self

Yield Makes 4 servings

Number Of Ingredients 17

1 tbsp canola oil
4 snapper fillets (about 6 ounces each)
3/4 tsp salt
1/4 tsp black pepper
2 cloves garlic, crushed
1 tsp fresh ginger, peeled and grated
1/2 cup diced red onion
1 1/2 cups canned light coconut milk
2 tbsp fresh lime juice
1/2 cup fresh cilantro, chopped
1 tsp soy sauce
1 splash hot sauce
4 plum tomatoes, diced
1 red bell pepper, cored, seeded and diced
1 green bell pepper, cored, seeded and diced
1 bag (10 oz) spinach, washed (not dried)
1 cup basmati rice, cooked

Steps:

  • Heat 1/2 tbsp oil in large skillet over medium-high heat. Season fish with salt and pepper and cook (skin side up, first) 2 or 3 minutes per side. Remove fish from skillet. Return skillet to heat; cook garlic, ginger and 1/4 cup onion until tender. Add coconut milk, lime juice and cilantro and bring to a boil. Add soy and hot sauces and fish; simmer 1 minute. Heat remaining 1/2 tbsp oil in a separate, large skillet over medium-high heat. Sauté remaining 1/4 cup onion, tomatoes, bell peppers and spinach until greens are just wilted. Serve fish over veggies with rice.

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