Best Roasted Red Snapper With Coconut Ginger Sauce Recipes

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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.

FILLET OF RED SNAPPER WITH COCONUT SAUCE



Fillet of Red Snapper With Coconut Sauce image

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

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

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

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.

RED SNAPPER IN A COCONUT CURRY BROTH RECIPE



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.

HOT ROAST SNAPPER WITH COCONUT, CHILE AND LIME SALSA



Hot Roast Snapper with Coconut, Chile and Lime Salsa image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 15

1 (6 1/2 pound) pink or grey-skinned snapper, gutted and scaled
1 lime
2 1/4 cups fresh coconut flesh
1/4 teaspoon granulated sugar
8 limes, (2 zested and 8 juiced)
2 red chiles, seeded and cut into fine slivers
1 small bunch fresh cilantro leaves, coarsely chopped
1 small bunch fresh cilantro, finely chopped
1 small bunch fresh flat-leaf parsley, finely chopped
1 hot red chile, preferably Scotch Bonnet, seeded and finely chopped (wear gloves)
8 fresh thyme sprigs, stemmed
2 limes, (1 zested and 2 juiced)
1 (1 1/2-inch) piece fresh ginger, very finely chopped
5 to 6 tablespoons olive oil
Kosher salt and freshly ground black pepper

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

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