Best Red Snapper With Coconut Clam Broth Recipes

Fillet of Red Snapper With Coconut Sauce image

Provided by C in PA

Categories Coconut

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

4 large red snapper fillets
1 lime, juice of
2 tablespoons olive oil
6 cloves garlic, minced
1 medium white onion, sliced julienne style
1 stalk celery, sliced julienne style
1 tablespoon tomato paste
2 (13 1/2 ounce) cans coconut milk
1 chicken bouillon cube
2 bay leaves
1 large tomatoes, seeded and sliced julienne style
2 cups cooked white rice

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

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.

Red Snapper In A Coconut Curry Broth Recipe image

Provided by á-174942

Number Of Ingredients 18

2 tablespoons olive oil
4 cups thinly sliced yellow onions
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
3 tablespoons Madras curry powder
1 cup thinly-sliced lemongrass wrapped in
cheesecloth
4 cups fish stock
1 can unsweetened coconut milk - (14 oz)
2 pounds red snapper fillets cut 2" cubes
3 1/2 teaspoons salt
2 tablespoons light brown sugar
1 cup julienned red bell pepper
1 cup julienned yellow bell pepper
1/2 cup chopped fresh cilantro leaves plus
more for garnish
3 cups water
2 cups jasmine rice

Steps:

In a Dutch oven or large pot, heat the oil over medium-high heat. Add the onions and cook, stirring until translucent and slightly caramelized, about 5 minutes. Add the garlic and ginger and cook, stirring for 1 minute. Add the curry powder and cook, stirring constantly, until the curry is lightly toasted, about 2 minutes. Add the lemongrass sachet, fish stock, and coconut milk and bring to a boil. Cook until the volume is reduced by half, about 20 minutes. Reduce the heat to medium, season the snapper on both sides with 3 teaspoons of the salt, and add to the pot with the brown sugar, red and yellow bell peppers. Cook for 10 minutes. Add the cilantro, stir, and remove from the heat. Cover to keep warm until ready to serve. Meanwhile, in a 2-quart saucepan, combine the water, rice and remaining 1/2 teaspoon of salt, and bring to a boil. Cover and reduce the heat to low. Simmer until the liquid is absorbed and the rice is tender, 15 to 20 minutes. Remove from the heat and let sit for at least 5 minutes before fluffing with a fork. To serve, spoon the rice into large bowls and ladle the curry on top. Garnish with additional chopped cilantro and serve. This recipe yields 4 servings.

Red Snapper With Coconut-Clam Broth image

Provided by Camille Becerra

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.