Best 3 Red Snapper Fillet With Coconut Sauce Recipes

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.

Let's cook with our recipes!

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

Ingredients

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 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.

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

Ingredients

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

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.