Best 4 Jamaican Coconut Snapper Recipes

Calling all seafood enthusiasts and Jamaican cuisine lovers! Get ready to dive into a culinary journey like no other as we explore the tantalizing world of Jamaican coconut snapper. This delectable dish, steeped in the rich flavors of the Caribbean, promises an explosion of taste that will transport your palate to the sun-kissed shores of Jamaica. With its crispy exterior, succulent flesh, and the perfect balance of sweet and savory notes, Jamaican coconut snapper is a true masterpiece that deserves a spot on every foodie's bucket list. Prepare to embark on a culinary adventure where the vibrant flavors of coconut, fresh herbs, and aromatic spices come together to create a symphony of flavors that will leave you craving more. Whether you're a seasoned chef or a home cook looking for a new challenge, this comprehensive guide will provide you with all the knowledge and techniques you need to master the art of cooking Jamaican coconut snapper. So, gather your ingredients, fire up the stove, and let's dive into the deliciousness that awaits!

Check out the recipes below so you can choose the best recipe for yourself!

JAMAICAN FRIED SNAPPER

Jamaican Fried Snapper image

We cooked this traditional 'escovitch' dish of fried fish with my grandmother the night before church, so we could serve it after the service the next day at a large communal meal.

Provided by Chef Robert

Categories World Cuisine Recipes Latin American Caribbean

Time 25m

Yield 2

Number Of Ingredients 14

Ingredients

1 (1 1/2 pound) whole red snapper, cleaned and scaled
salt and freshly ground black pepper to taste
1 quart vegetable oil for frying
1 teaspoon vegetable oil
½ white onion, sliced
⅛ teaspoon minced garlic
½ large carrot, peeled and cut into thin strips
1 sprig fresh thyme, leaves stripped
1 allspice berry, cracked
¼ habanero pepper, seeded and minced
¼ cup white vinegar
1 tablespoon water
¾ teaspoon salt
1 pinch brown sugar

Steps:

Pat the fish dry and cut 3 small slits on each side of the fish. Season both sides with salt and pepper.
Heat 1 quart oil in a large skillet over medium-high heat until smoking. Carefully place the fish in the pan and fry until browned and crisp, about 5 minutes per side. Remove fish and place on a paper towel-lined plate.
Heat 1 teaspoon oil in a large skillet over medium-high heat. Stir onion, garlic and carrot into the pan; cook and stir 1 to 2 minutes. Add thyme, allspice, habanero pepper, vinegar, water, salt, and sugar and continue cooking until onions have softened and liquid has reduced, about 5 minutes.
Serve fish topped with onion mixture spooned over the top.

Nutrition Facts : Calories 770 calories, Carbohydrate 4.9 g, Cholesterol 124.8 mg, Fat 50.9 g, Fiber 1 g, Protein 70.3 g, SaturatedFat 6.9 g, Sodium 1035.7 mg, Sugar 2.4 g

CAJUN STYLE BLACKENED SNAPPER

Cajun Style Blackened Snapper image

Fillets of red snapper are coated with a mixture of pepper and herbs, then cooked at high heat until the coating blackens. Spicy and delicious!

Provided by Sandra

Categories Seafood Fish

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons paprika
2 teaspoons cayenne pepper
1 ½ teaspoons ground white pepper
1 ½ teaspoons ground black pepper
1 tablespoon salt
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
4 (6 ounce) fillets red snapper
1 ½ cups butter, melted

Steps:

In a small bowl, mix together paprika, cayenne pepper, white pepper, black pepper, salt, onion powder, garlic powder, thyme, and oregano.
Heat a large cast iron skillet over high heat for 10 minutes, or until extremely hot.
Dip fish into melted butter, and sprinkle each fillet generously with the seasoning mixture. Place the fish fillets in the hot skillet. Pour 1 tablespoon of butter over each fillet. Cook until the coating on the underside of the fillet turns black, 3 to 5 minutes. Turn the fish over. Pour another tablespoon of butter over the fish, and cook for 2 minutes, or until fish flakes easily with a fork.

Nutrition Facts : Calories 806.1 calories, Carbohydrate 5.9 g, Cholesterol 244.7 mg, Fat 72 g, Fiber 2.5 g, Protein 36.4 g, SaturatedFat 44.3 g, Sodium 2312.2 mg, Sugar 1.2 g

JAMAICAN COCONUT SNAPPER

Jamaican Coconut Snapper image

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

Ingredients

5 ounces red snapper fillets (cut in thirds)
2 large eggs
1 3/4 cups white flour
6 fl oz beer (i use Red Stripe)
1 teaspoon baking powder
3 cups grated fresh coconut
2 fl oz vegetable oil
salt and pepper

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

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

Ingredients

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.

Tips:

Choose the freshest snapper fillet you can find. Look for one that is firm to the touch and has a bright pink color.
If you are using frozen snapper, thaw it completely before cooking.
Season the snapper fillet generously with salt and pepper before cooking.
Use a heavy-bottomed skillet or grill pan to cook the snapper. This will help to prevent the fish from sticking and will give it a nice crust.
Cook the snapper over medium heat until it is cooked through. The fish is done when it flakes easily with a fork.
Serve the snapper immediately with your favorite sides.

Conclusion:

Jamaican coconut snapper is an easy and delicious way to enjoy this popular fish. The combination of coconut milk, spices, and herbs creates a flavorful and aromatic dish that is sure to please everyone at your table. With just a few simple steps, you can create a restaurant-quality meal in the comfort of your own home.