Red Snapper Fillet With Coconut Sauce Recipe 435

facebook share image   twitter share image   pinterest share image   E-Mail share image

RED SNAPPER WITH COCONUT SAUCE



Red Snapper With Coconut Sauce image

I found this great recipe on a can of Goya coconut milk (NOT coconut CREAM). I'm putting it here for safe-keeping, in case they change recipes on the can... I served this for a dinner party and got rave reviews. Enjoy!

Provided by Jostlori

Categories     Polynesian

Time 35m

Yield 4 fillets, 4 serving(s)

Number Of Ingredients 12

1 medium white onion, sliced julienne style
1 celery rib, sliced julienne style
1 (6 ounce) can tomato paste
2 (13 1/2 ounce) cans coconut milk (NOT coconut CREAM)
1 chicken bouillon cube
2 bay leaves
1 large tomatoes, seeded and sliced julienne style
2 cups cooked white rice, hot
4 red snapper fillets (about 1.5 lbs)
1 lime, juice of
2 tablespoons olive oil
6 garlic cloves, minced

Steps:

  • Sprinkle fillets with the lime juice.
  • In a staight-sided deep skillet, heat oil on medium heat. Stir in garlic, onion, celery and cook for 4 minutes, stirring often.
  • Stir in tomato paste and cook for 2 minutes. Don't skip this step.
  • Stir in coconut milk, chicken bouillion and bay leaf. Bring to a boil and simmer on low for 10 minutes, stirring occasionally.
  • Stir in sliced tomatoes. Add fillets, skin side up if not skinless, gently pushing them into the sauce.
  • Simmer for 5 minutes or until fish is cooked and flakes easily with a fork.
  • Transfer the fish fillets to a warm serving tray and keep warm.
  • Continue to simmer sauce until it reaches the desired consistency.
  • Ladle some sauce over fillets and serve the remainder on the side, accompanied with the rice.

RED SNAPPER WITH COCONUT-CLAM BROTH



Red Snapper With Coconut-Clam Broth image

The fennel seeds turn into an aromatic, crunchy crust on the skin.

Provided by Camille Becerra

Categories     Bon Appétit     Snapper     Clam     Coconut     Soup/Stew     Healthy     Kid-Friendly     Lunch     Dinner     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 4 servings

Number Of Ingredients 10

Coconut-Clam Stock
4 (5-ounce) red snapper fillets
2 teaspoons kosher salt
2 teaspoons fennel seeds, lightly crushed
2 tablespoons virgin coconut oil or vegetable oil
1/4 cup cilantro leaves with tender stems
1/4 cup alfalfa sprouts
2 teaspoons toasted unsweetened shredded coconut
Flaky sea salt
Olive oil (for drizzling)

Steps:

  • Heat stock in a medium pot over low; keep warm.
  • Meanwhile, sprinkle fish on both sides with kosher salt. Top skin side with fennel seeds, patting lightly to adhere.
  • Heat coconut oil in a large cast-iron or nonstick skillet over medium-low. Working in 2 batches, cook fish, skin side down, until skin is crisp, 6-8 minutes. Turn and cook on other side 30 seconds.
  • Divide stock among shallow bowls. Add a fish fillet to each, placing skin side up, and top with cilantro, sprouts, coconut, and some sea salt. Drizzle with olive oil.

COCONUT CRUSTED RED SNAPPER



Coconut Crusted Red Snapper image

Make and share this Coconut Crusted Red Snapper recipe from Food.com.

Provided by FoodieFanatic

Categories     Coconut

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

4 (8 ounce) red snapper fillets, with skin (boned, rinsed, and patted dry)
1/2 cup shredded coconut (unsweetened)
1/2 cup flour
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon salt
1 egg
1/2 cup milk
1 tablespoon olive oil

Steps:

  • In a shallow bowl combine coconut, 1/4 cup flour, curry powder, coriander, cumin, black pepper, and salt. Mix the ingredients together until evenly combined.
  • In another shallow bowl whisk together the egg and the milk.
  • Place the remaining 1/4 cup flour in a shallow bowl.
  • For Each Fillet:
  • Working with the skin side only, press each fillet into the flour, then into the egg/milk mixture, and then into the coconut mixture.
  • Heat the 1 T. of olive oil in a lg. saute pan until hot.
  • Add the fillets to the pan, coconut side down.
  • Cook 3 mins., then turn and cook until done, about 1 minute more.

Nutrition Facts : Calories 480.6, Fat 14.3, SaturatedFat 6.1, Cholesterol 163.6, Sodium 775.5, Carbohydrate 20.4, Fiber 1.7, Sugar 5.2, Protein 64.4

RED SNAPPER FILLET WITH COCONUT SAUCE RECIPE - (4.3/5)



Red Snapper Fillet with Coconut Sauce Recipe - (4.3/5) image

Provided by AJloves2cook

Number Of Ingredients 13

4 Large RED SNAPPER fillets
JUICE of 1 LIME
2 Tbsp. OLIVE OIL
3 tsp. Minced GARLIC (or 6 Cloves Fresh GARLIC, minced)
1 Med. White ONION, sliced julienne-style*
1 CELERY Stalk, sliced julienne-style*
1 Tbsp. TOMATO PASTE
2 Cans (13.5oz. each) COCONUT MILK
1 Pkg Powered CHICKEN BOUILLON
2 BAY LEAVES
1 Large, Ripe TOMATO, seeded and sliced julienne-style*
2 cups cooked WHITE RICE, hot
Thin strips about 1/4" square x 2"

Steps:

  • 1. Sprinkle the RED SNAPPER fillets with the lime juice. 2. In a deep skillet with straight sides, heat OLIVE OIL on medium. Stir in GARLIC, ONION, CELERY and cook for 10 minutes, stirring often. 3. Stir in TOMATO PASTE and cook for 2minutes. 4. Stir in COCONUT MILK, CHICKEN BOUILLON, and BAY LEAVES. Bring to a boil and simmer on low for 10 minutes, stirring occasionally. 5. Stir in sliced TOMATOES. Add RED SNAPPER fillets, skin side up, gently pushing them into sauce. Simmer 5 minutes or until RED SNAPPER is cooked and flakes easily with a fork. 6. Transfer the RED SNAPPER fillets to a warm serving tray and keep warm. Continue to simmer sauce until it reaches the desired consistency. Ladle some sauce over fillets and serve the remainder on the side accompanied with the RICE.

COCONUT LIME RED SNAPPER



Coconut Lime Red Snapper image

Oven roasting keeps this coconut-infused red snapper moist and flavorful. Dijon mustard, lime juice, and mayo combine to make a tasty sauce.

Provided by Asha1126

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 large egg, beaten
1/3 cup coconut milk
3/4 cup fine breadcrumbs
1/2 cup flaked unsweetened coconut
1 teaspoon finely grated lime zest
4 red snapper fillets
1/4 cup reduced-calorie mayonnaise
2 teaspoons Dijon mustard
2 tablespoons lime juice

Steps:

  • Preheat oven to 450°F Lightly grease a baking sheet.
  • Combine egg and coconut milk in a shallow dish and mix well.
  • Combine bread crumbs, flaked coconut and lime zest in another shallow dish. Dip fillets in egg mixture, then dredge in coconut mixture. Arrange fillets on prepared baking sheet. Bake for 15 minutes, or until fish flakes easily with a fork.
  • Meanwhile, whisk mayonnaise, mustard and lime juice in a small bowl. Serve alongside fish or spoon couple of tablespoons of sauce over fish.
  • Enjoy!

Nutrition Facts : Calories 604.1, Fat 32.9, SaturatedFat 22.1, Cholesterol 138, Sodium 433.1, Carbohydrate 25.6, Fiber 6.2, Sugar 5.8, Protein 51.8

More about "red snapper fillet with coconut sauce recipe 435"

RED SNAPPER FISH BRAISED IN COCONUT SAUCE - FOOD FIDELITY

From foodfidelity.com
Reviews 10
Category Main Course
Ratings 11
Calories 506 per serving


RED SNAPPER WITH CLAM BROTH RECIPE - BON APPéTIT
Dec 15, 2015 Heat coconut oil in a large cast-iron or nonstick skillet over medium-low. Working in 2 batches, cook fish, skin side down, until skin is crisp, 6–8 minutes. Turn and cook on other side 30 seconds.
From bonappetit.com


ROASTED RED SNAPPER WITH COCONUT-GINGER SAUCE
Feb 27, 2015 Step 2 Put coconut milk, scallions, garlic, ginger and 3⁄4 tsp jerk seasoning mixture in a large nonstick skillet. Bring to a boil, reduce heat and gently boil 3 minutes to thicken slightly.
From womansday.com


RED SNAPPER WITH THAI COCONUT CURRY SAUCE – THE FISH FOODIE
Aug 23, 2016 4 snapper (or other white fish) fillets; Steamed rice for serving [/ingredients] [directions title=”Directions”] Combine first seven ingredients (coconut milk through fish sauce) …
From thefishfoodie.com


RED SNAPPER WITH COCONUT CURRY BROTH - WORKING …
This comforting red snapper with coconut curry broth is elegant, flavorful and surprisingly simple to prepare. ... 410 g (4 pieces) red snapper fillets, patted dry; 100 g shallots, finely chopped; 5 g (1 tsp) coconut oil; ... Season the sauce …
From workingagainstgravity.com


FISH FILLETS IN COCONUT SAUCE - GOYA FOODS
Add remaining 2 tsp. garlic and cook, stirring occasionally, until fragrant, about 30 seconds. Stir tomato paste into pan; cook 5 minutes more. Add coconut milk and bay leaf; bring coconut mixture to boil. Reduce heat to medium low. Simmer …
From goya.com


PAN SEARED RED SNAPPER WITH COCONUT BROTH | JUDI GALLAGHER
Meanwhile add coconut milk, curry, sesame oil, soy sauce, sugar or honey and Sriracha hot chili sauce and garlic together and place in medium sauce pan. Heat until warm, about 2-3 …
From judigallagher.com


GRILLED SNAPPER IN COCONUT SAUCE RECIPE - SHANE …
Aug 2, 2023 1 (2- to 2 1/2-pounds) whole red snapper, cleaned and scaled. 1/3 cup fresh lime juice (from 3 limes) 3 tablespoons minced peeled fresh ginger. 4 garlic cloves
From foodandwine.com


RED SNAPPER IN COCONUT SAUCE RECIPE | CDKITCHEN.COM
Add the coconut milk, bring the mixture to a boil, cover the pan and reduce the heat to low. Simmer 5 minutes, stirring once or twice. Remove the lid, gently stir in the fish and salt, cover and cook over low heat for 8 to 10 minutes or just …
From cdkitchen.com


TASTE OF ASIA RECIPE | RED SNAPPER WITH COCONUT …
May 10, 2021 Fish 2 red snapper filets 2 garlic cloves Pinch oregano 2 tbsp lemon juice 1 tsp salt 1 cup flour 3 tbsp extra virgin olive oil Coconut Sauce 1 red onion, sliced 1 red bell pepper, cored, seeded and sliced 1 green bell pepper, …
From outpostmagazine.com


SEARED RED SNAPPER WITH COCONUT CURRY SAUCE
Aug 27, 2021 The purpose of leaving vegetables and herbs in ice cold water, is to make them crisp and bright.. Further, I fried a handful of curry leaves in hot oil and used them as a garnish with the salad together.. AS A TIP: Don’t throw …
From between2kitchens.com


RECIPE RED SNAPPER<BR>WITH COCONUT SAUCE PUERTO RICO
4 large red snapper fillets juice of 1 lime 2 tbsp Olive Oil 6 cloves garlic, minced 1 medium white onion, sliced in thin strips 1 celery shaft,sliced in thin strips 1 tbsp. Goya Tomato Sauce 2 cans …
From elcolmadito.com


SPICY RED SNAPPER CURRY RECIPE | SHELINA PERMALLOO - THE HAPPY …
Add the creamed coconut to the hot fish stock and stir until dissolved; add to the pan and cook for 15 minutes until the sauce has thickened. Taste and adjust the seasoning before adding the …
From thehappyfoodie.co.uk


RED SNAPPER IN COCONUT - TITLI'S BUSY KITCHEN
Dec 13, 2010 Put the little fishy into a large dishy and slash the flesh 3 or four times. Season with salt and pepper. Turn the fish over and repeat on the other side.
From titlisbusykitchen.com


Related Search