RED SNAPPER WITH COCONUT SAUCE
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
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 IN COCONUT SAUCE
Sure, you could take the crew to a pricey fish restaurant. Or knock their socks off at home with this delicious Red Snapper in Coconut Sauce.
Provided by My Food and Family
Categories Fish
Time 40m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Score both sides of fish with shallow cross-cuts. Heat dressing in large skillet on medium heat. Add fish; cook 6 to 8 min. on each side or until fish is lightly browned on both sides and flakes easily with fork. Transfer fish to platter; cover to keep warm.
- Add coconut milk, onions and chiles to skillet; cook on medium-low heat 10 min. or until coconut milk is reduced by half. Stir in peppers and cream cheese; cook 3 min. or until cream cheese is melted and sauce is well blended, stirring frequently.
- Serve fish topped with sauce.
Nutrition Facts : Calories 380, Fat 24 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 70 mg, Sodium 320 mg, Carbohydrate 7 g, Fiber 2 g, Sugar 4 g, Protein 33 g
FILLET OF RED SNAPPER WITH COCONUT SAUCE
Found this recipe on the side of a can of Coconut Milk. Have not tried yet but am looking forward to it
Provided by C in PA
Categories Coconut
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle fillets with lime juice.
- In deep skillet, heat oil on medium.
- Stir in garlic, onion, celery, and cook for 10 minutes, stirring often.
- Stir in tomato paste and cook for 2 minutes.
- Stir in coconut milk, bouillon, and bay leaves.
- Bring to boil and simmer on low for 10 minutes, stirring occasionally.
- Stir in sliced tomatoes.
- Add fillets, skin side up, gently pushing them into the sauce.
- Simmer 5 minutes or until fish is cooked and flakes easily with a fork.
- Transfer to warm serving tray and keep warm.
- Continue to simmer sauce until it reaches the desired consistency.
- Ladle some sauce over fillets and serve remainder on the side accompanied with rice.
Nutrition Facts : Calories 833.2, Fat 51.3, SaturatedFat 37.9, Cholesterol 88, Sodium 414.4, Carbohydrate 40, Fiber 1.8, Sugar 3.4, Protein 56.7
HOT ROAST SNAPPER WITH COCONUT, CHILE AND LIME SALSA
Steps:
- For the snapper: Preheat the oven to 400 degrees F.
- Using a very sharp knife, score 3 deep slashes on each side of the snapper. Squeeze the lime juice all over the fish.
- Stuff the prepared ginger-herb mixture into the slits as well as into the cavity of the snapper. Set the fish on a baking sheet lined with aluminum foil, and slide it into the preheated oven. Roast, uncovered, for 45 minutes, by which time the flesh closest to the bone of the thickest area should be perfectly white, and not at all glassy.
- For the salsa: Meanwhile, use a potato peeler to make wafer-thin shavings of the coconut flesh. Mix the sugar with the lime juice, stirring until it dissolves, and toss with the coconut, and the lime zest, chiles, and cilantro leaves. Serve the salsa with the snapper
JAMAICAN COCONUT SNAPPER
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
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
BAKED RED SNAPPER WITH GARLIC, LIME, AND CILANTRO
Steps:
- Spray a baking dish with cooking spray. Place red snapper skin-side down in the baking dish. Sprinkle evenly with garlic, garlic salt, and red pepper. Spread cilantro evenly over the fish; squeeze lime evenly on top.
- Marinate in the refrigerator, 30 minutes to 1 hour.
- Preheat the oven to 425 degrees F (220 degrees C). Melt butter and pour evenly over the fish.
- Bake in the preheated oven until flesh flakes easily with a fork, 15 to 18 minutes. Serve with juices spooned over the fish, if desired.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 0.7 g, Cholesterol 65.7 mg, Fat 5.9 g, Fiber 0.1 g, Protein 31.3 g, SaturatedFat 2.9 g, Sodium 151.5 mg, Sugar 0.1 g
COCONUT CRUSTED RED SNAPPER
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
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
COCONUT LIME RED SNAPPER
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
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
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- Make 4 (3-inch-long) parallel cuts on each side of snapper, cutting down almost to the bone. Place fish in a 13- x 9-inch baking dish; set aside.
- Combine lime juice, ginger, garlic, chiles, and black pepper in a blender. Process until smooth, about 45 seconds. Coat fish with chile marinade, rubbing into slits and cavity. Cover and chill at least 1 hour or up to 2 hours.
- Meanwhile, preheat grill to medium-high (400°F to 450°F). Combine coconut milk, tamarind concentrate, tomato paste, turmeric, cilantro, and 1 teaspoon salt in a small saucepan. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer, stirring occasionally, until flavors meld, about 10 minutes. Reserve 1/4 cup tamarind sauce for plating.
- Using paper towels, wipe excess chile marinade from fish. Sprinkle fish with remaining 2 teaspoons salt, rubbing into slits and cavity. Place fish in a metal grilling basket coated with oil. Place grilling basket on grill grate, and grill, covered, basting fish occasionally with remaining tamarind sauce (about 2/3 cup), until flesh flakes with a fork, 18 to 24 minutes, flipping halfway through grill time. Carefully remove fish from grilling basket, and transfer to a platter. Pour reserved 1/4 cup tamarind sauce over fish, and serve with coconut rice.
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