Selfs Coconut Spinach Snapper Recipes

CREAMED COCONUT SPINACH

Creamed Coconut Spinach image

Martha's Omani-inspired creamed spinach spices things up with coconut milk, fresh ginger, cumin, and a touch of jalapeno.

Provided by Martha Stewart

Number Of Ingredients 10

Ingredients

3 tablespoons ghee
20 ounces flat-leaf spinach, washed and drained
2 shallots, halved and sliced
1 tablespoon minced fresh ginger
2 teaspoons minced jalapeno chile
2 tablespoons unbleached all-purpose flour
1/2 teaspoon ground cumin
Pinch of sugar
1 cup coconut milk
Kosher salt and freshly ground pepper

Steps:

Heat scant 1 tablespoon ghee in a large Dutch oven over medium. Add spinach and cook, stirring, until just wilted, 3 to 5 minutes. Drain spinach in a sieve, pressing to remove excess liquid. Let cool slightly, then roughly chop.
Return pan to medium heat and melt remaining 2 tablespoons ghee. Add shallots, ginger, and jalapeno and cook until softened, 3 to 5 minutes. Stir in flour, cumin, and sugar and cook for 1 minute, then slowly whisk in coconut milk. Bring to a boil, reduce to a simmer, and cook until thickened, 1 to 2 minutes.
Stir chopped spinach into coconut mixture and season with salt and pepper.

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

Ingredients

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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