Best 6 Red Snapper Fillet With Coconut Sauce Recipes

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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



Coconut Crusted Red Snapper image

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

4 (8 ounce) red snapper fillets, with skin (boned, rinsed, and patted dry)
1/2 cup shredded coconut (unsweetened)
1/2 cup flour
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon salt
1 egg
1/2 cup milk
1 tablespoon olive oil

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



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 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.

RED SNAPPER WITH COCONUT-CLAM BROTH



Red Snapper With Coconut-Clam Broth image

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

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.

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

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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