Red snapper fillet with coconut sauce is a classic dish that combines the delicate flavor of red snapper with the rich and creamy taste of coconut sauce. This flavorful dish is perfect for any occasion, whether it's a casual weeknight dinner or a special celebration. With its vibrant colors and tantalizing aromas, red snapper fillet with coconut sauce is sure to be a hit with family and friends alike.
Check out the recipes below so you can choose the best recipe for yourself!
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
RED SNAPPER FILLET WITH COCONUT SAUCE RECIPE - (4.3/5)
Provided by AJloves2cook
Number Of Ingredients 13
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 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 WITH COCONUT-CLAM BROTH
The fennel seeds turn into an aromatic, crunchy crust on the skin.
Provided by Camille Becerra
Categories Bon Appétit Snapper Clam Coconut Soup/Stew Healthy Kid-Friendly Lunch Dinner Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4 servings
Number Of Ingredients 10
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.
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
Tips:
- To ensure the best flavor, choose fresh red snapper fillets. Look for fillets with a firm texture and a mild, briny smell.
- If you can't find fresh red snapper fillets, you can use frozen fillets. Just be sure to thaw them completely before cooking.
- To prevent the fish from sticking to the pan, make sure the pan is hot before adding the fish. You can also use a non-stick pan.
- Don't overcook the fish. Red snapper is a delicate fish, so it only needs to be cooked for a few minutes per side. Otherwise, it will become dry and tough.
- To make the coconut sauce, use full-fat coconut milk. This will give the sauce a richer flavor and creamier texture.
- If you don't have fresh cilantro, you can use dried cilantro. Just be sure to use half the amount, as dried cilantro is more concentrated.
Conclusion:
Red snapper fillet with coconut sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The fish is cooked to perfection and the coconut sauce is creamy and flavorful. This dish is sure to please everyone at your table.
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