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.
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Junaidbhai Junaidpro
j.junaidpro@hotmail.comCan't wait to try this recipe!
Ahmed ayo
a-ahmed67@gmail.comYum!
kimone
kimone83@hotmail.fr5 stars!
Senior YT
y.senior47@yahoo.comI would definitely recommend this recipe to anyone looking for a delicious and easy-to-make fish dish.
Zaryab Salim
zsalim62@gmail.comThis recipe was easy to follow and the results were delicious. The coconut-crusted fish was a big hit with my family.
Vena Sookoo
sookoo-vena63@gmail.comThe pineapple-ginger sauce was amazing! It was the perfect complement to the coconut-crusted fish.
Dalim Das
dd27@hotmail.comThis was my first time cooking red snapper and I'm so glad I tried this recipe. The fish was flaky and moist, and the coconut-crusted tilapia was a hit with my family.
Francine Williams
francine-w@hotmail.comI followed the recipe exactly and the fish turned out perfectly cooked. The coconut crust was crispy and the pineapple-ginger sauce was delicious.
Readable Faun1154
r@yahoo.comThis is one of my favorite ways to prepare red snapper. The coconut crust adds a nice crunch, while the pineapple-ginger sauce is the perfect balance of sweet and sour.
Muhammad Yaseen Dahri
md@yahoo.comI've made this dish several times now and it's always a crowd-pleaser. The coconut-crusted fish is crispy and flavorful, while the pineapple-ginger sauce is tangy and refreshing.
JM Media24
media24jm19@gmail.comMade this for dinner last night and it was a hit! The flavors of the coconut and pineapple were perfectly balanced.
Isholaganiyu Arsenal
i-arsenal82@yahoo.comA bit time-consuming to make, but worth the effort. The coconut sauce was rich and creamy, perfectly complementing the flaky fish.
madan khadka
k36@yahoo.comThis coconut-crusted fish turned out crispy and light, thanks to the panko. Loved the zip of the pineapple-ginger sauce, too!