Jamaican Coconut 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 CURRY FISH



Coconut Curry Fish image

Jamaican curry powder plays a major role in this deeply savory weeknight dish, giving the sauce its unique flavor and golden hue. The traditional spice blend is heavy on the turmeric, and benefits from being toasted, which brings out its notes. This recipe calls for frozen whiting, which doesn't hold up to frying but shines here, simmered in a sauce studded with red and green bell peppers. If whiting is unavailable, cod is also a good choice.

Provided by Millie Peartree

Categories     dinner, weeknight, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
2 medium red bell peppers, deseeded and sliced into 1/4-inch-thick strips
2 medium green bell peppers, deseeded and sliced into 1/4-inch-thick strips
1 medium onion, sliced
Kosher salt and freshly cracked black pepper
1 1/2 tablespoons Jamaican curry powder (hot or mild)
2 garlic cloves, minced
1 tablespoon grated ginger
4 (6-ounce) fillets frozen fish, such as whiting or cod
1 (14-ounce) can coconut milk
1 lime
2 scallions, trimmed and thinly sliced, for garnish
Fresh cilantro leaves and tender stems, for garnish
White rice or couscous, for serving

Steps:

  • Heat a medium (10-inch) saucepan with deep sides over medium-high. Drizzle in olive oil to cover the bottom of the pan. Add red and green bell peppers and onion, and sauté until softened, about 3 to 4 minutes. Season with salt and pepper.
  • Add the curry powder to the pan, and toast for about 1 minute, stirring often to keep the curry from scorching. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the grated ginger and cook until fragrant, about 30 seconds.
  • Place fish on top of cooked vegetables, or nestle them into the vegetables, if your pan is becoming too full. Pour coconut milk over fish and vegetables.
  • Cover and simmer over medium-low until fish is cooked and starts to flake, about 20 minutes. Adjust seasoning with salt and pepper. Squeeze lime to taste over the top and garnish with scallions and cilantro. Serve with white rice or couscous.

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