Best Red Snapper In Coconut Sauce Recipes

RED SNAPPER WITH COCONUT SAUCE

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

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.

THAI GREEN CURRY WITH RED SNAPPER, JUMBO PRAWNS AND COCONUT RICE

Steps:

• Preheat the oven to 350 degrees F.
• For the coconut rice: Add the rice into a pot (one you have a matching lid for!). Spoon in the coconut oil and mix with the rice; this creates a nice fat barrier to ensure well-separated grains of rice. Add the well-shaken can of coconut milk, water, salt and sugar to the pot. Give it a good stir and cover with a lid. Bring to a boil and then immediately bring to a gentle simmer. Cover and simmer for 10 minutes. Bring it off the heat with the cover still on and let the rice rest for 15 minutes.
• For the curry: Place the unsweetened shredded coconut onto a small sheet tray. Place into the oven to toast for 5 minutes, or until golden brown.
• Melt the coconut oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the green curry paste and stir to combine. Toast it in the coconut oil for 5 minutes, until fragrant to bloom the spices, whisking frequently. Add the coconut milk, brown sugar and fish sauce and stir to combine. Add the mushrooms and cook for 5 minutes. Add the snap peas, bell pepper and kale and continue to cook for another 2 to 3 minutes. Sprinkle the prawns with salt, then add into the curry to poach in the liquid. Cover and cook for 2 minutes. Season the curry with salt if necessary.
• Sprinkle the snapper on both sides with salt and pepper and score the skin. Heat a large nonstick sauté pan with the vegetable oil over high heat. Place the fish into the pan skin-side down to sear. Reduce the heat to medium-high. Cook for 4 minutes, until the skin is crispy, then flip and cook for another 4 minutes.
• Plate a scoop of coconut rice, followed by sauce, prawns and fish, skin-side up. Garnish with the fresh mint, Thai basil, toasted coconut and lime wedges.

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

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

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!

COCONUT CRUSTED RED SNAPPER

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.