RED SNAPPER IN COCONUT SAUCE
Sure, you could take the crew to a pricey fish restaurant. Or knock their socks off at home with this delicious Red Snapper in Coconut Sauce.
Provided by My Food and Family
Categories Fish
Time 40m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Score both sides of fish with shallow cross-cuts. Heat dressing in large skillet on medium heat. Add fish; cook 6 to 8 min. on each side or until fish is lightly browned on both sides and flakes easily with fork. Transfer fish to platter; cover to keep warm.
- Add coconut milk, onions and chiles to skillet; cook on medium-low heat 10 min. or until coconut milk is reduced by half. Stir in peppers and cream cheese; cook 3 min. or until cream cheese is melted and sauce is well blended, stirring frequently.
- Serve fish topped with sauce.
Nutrition Facts : Calories 380, Fat 24 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 70 mg, Sodium 320 mg, Carbohydrate 7 g, Fiber 2 g, Sugar 4 g, Protein 33 g
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.
OVEN ROASTED RED SNAPPER FILLETS WITH TOMATOES AND ONIONS
Steps:
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Combine the tomatoes, basil, onions, and olives in a bowl. Season with salt and pepper, to taste. Season both sides of the fillets with 1 teaspoon salt, 1/2 teaspoon pepper, and Essence. Arrange the fish on the baking sheet, followed by the tomato mixture and then the lemon slices. Drizzle 1 tablespoon of olive oil over each fillet.
- Bake for 15 to 20 minutes, or until the snapper is cooked through. To serve, place a portion of Rice Pilaf on an entree plate. Use a spatula to remove the fish, along with the tomatoes, onions and lemons from the baking sheet and place over the Rice Pilaf. Drizzle with tomato water, if desired, and garnish each fillet with a chiffonade of fresh basil.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
- Preheat the oven to 350 degrees F.
- Melt the butter in a large ovenproof saucepan or Dutch oven over medium-high heat. Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the rice and cook, stirring, until opaque and nutty in aroma, 2 to 3 minutes. Add the chicken broth and salt, stir well, and bring to a boil. Cover with a tight-fitting lid and transfer to the oven. Bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
- Remove the rice from the oven and let stand, undisturbed, for 5 to 10 minutes. Fluff the rice with a fork and stir in the green onions, if desired. Serve hot.
- Combine all ingredients in a blender or food processor. Add just enough olive oil for flavor and season with salt and pepper, to taste.
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
CAJUN RED SNAPPER
Steps:
- On a large piece of wax paper, mix together paprika, cayenne pepper, black pepper, onion powder, thyme, basil, garlic powder, and oregano.
- In a small saucepan, over medium heat, melt butter or margarine with oil. Brush both sides of the snapper filets with the butter mixture, reserve the remaining butter mixture. Coat both sides of the filets with the seasoning-mixture.
- Heat a large cast-iron skillet over high heat until a drop of water sizzles on it. Drizzle half of the remaining butter-oil mixture on one side of fish fillets. Place fillets butter side down in pan. Cook over a high heat until the fish is deeply browned, about 5 minutes. Drizzle remaining butter-mixture over the fish and flip the fish over. Cook until fish is browned and flakes when tested with a fork, about 5 minutes more. Season to taste with salt.
Nutrition Facts : Calories 227.6 calories, Carbohydrate 1.3 g, Cholesterol 71.8 mg, Fat 8.5 g, Fiber 0.5 g, Protein 34.8 g, SaturatedFat 3.2 g, Sodium 102.8 mg, Sugar 0.2 g
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.
ROASTED RED SNAPPER WITH COCONUT-GINGER SAUCE
Steps:
- 1. Preheat oven to 400 degrees. Lightly coat a rimmed baking sheet with cooking spray. Mix jerk seasoning and salt in small bowl.
- 2. Put coconut milk, scallions, garlic, ginger and 3/4 tsp. jerk seasoning mixture in a large nonstick skillet. Bring to a boil, reduce heat and gently boil 3 minutes to thicken slightly.
- 3. Meanwhile, srinkle both sides of fish with remaining seasoning mixture. Arrange skin side up on baking sheet; coat skin with cooking spray. Bake 8-10 minutes until cooked through.
- 4. Add carrots and pepper strips to skillet, cover and cook 5 minutes. Stir in spinach until it wilts.
- 5. Place snapper on serving plates. Spoon vegetables and sauce over fish.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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
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
RED CURRY SNAPPER
Make and share this Red Curry Snapper recipe from Food.com.
Provided by Jon W 2
Categories Vegetable
Time 30m
Yield 1 serving, 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine curry paste, coconut milk, and brown sugar in a small sauce pan over low heat until thickens.
- Chop bok choy up into small peices then boil then till they're slighty tender then drain set aside.
- Heat oil in med saute pan and put the fish skin side down cook each side about 4 to 5 minutes
- Take fish out and plate.
- Add the veggies to the pan, cook for 3 minutes.
- Divide veggies onto two plates and drizzle with sauce grom pan.
PAN SEARED RED SNAPPER
This is great for a gourmet taste on a tight schedule. Also, my husband, who isn't a fish fan, requests this recipe! Drizzle sauce over fish, and serve with vegetables.
Provided by OCTOBERK8
Categories World Cuisine Recipes Asian
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
- Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.
Nutrition Facts : Calories 224.3 calories, Carbohydrate 16.5 g, Cholesterol 41.4 mg, Fat 8.5 g, Fiber 3 g, Protein 24 g, SaturatedFat 1.3 g, Sodium 138.7 mg, Sugar 9 g
More about "fillet of red snapper with coconut sauce recipes"
FILLET OF RED SNAPPER WITH COCONUT SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
BROILED RED SNAPPER FILLET WITH GARLIC SAUCE
From cookingthekitchen.com
GRILLED SNAPPER IN COCONUT SAUCE RECIPE - SHANE MITCHELL ...
From foodandwine.com
FILLET OF RED SNAPPER WITH COCONUT SAUCE
From champsdiet.com
RECIPE: FILLET OF RED SNAPPER ROASTED IN A COCONUT CHATINI ...
From blog.constancehotels.com
10 BEST RED SNAPPER FILLET RECIPES | YUMMLY
From yummly.com
10 BEST RED SNAPPER FILLET RECIPES | YUMMLY
From yummly.com
RECIPES FOR RED SNAPPER FILLET - CREATE THE MOST AMAZING ...
From recipeshappy.com
FILLET OF RED SNAPPER WITH COCONUT SAUCE - PLAIN.RECIPES
From plain.recipes
THE WORLD'S BEST (AND EASIEST) BAKED RED SNAPPER RECIPE ...
From delishably.com
CURED RED SNAPPER WITH COCONUT SAUCE AND LIME FOAM RECIPE ...
From chefspencil.com
WORLD BEST FILLET COOKING RECIPES : FILLET OF RED SNAPPER ...
From worldbestfilletrecipes.blogspot.com
ROASTED RED SNAPPER WITH COCONUT-GINGER SAUCE
From womansday.com
RED SNAPPER IN COCONUT SAUCE RECIPE | CDKITCHEN.COM
From cdkitchen.com
SPICED RED SNAPPER IN LEMON COCONUT VEGGIE SAUCE | THE 100 ...
From the100yearlifestyle.com
SEARED RED SNAPPER WITH COCONUT CURRY SAUCE - BETWEEN2KITCHENS
From between2kitchens.com
RED SNAPPER WITH COCONUT CURRY BROTH - WORKING AGAINST GRAVITY
From workingagainstgravity.com
PAN FRIED RED SNAPPER WITH COCONUT CRUST AND LIME BUTTER ...
From cdkitchen.com
FISH FILETS IN COCONUT SAUCE - GOYA FOODS
From goya.com
10 BEST RED SNAPPER FILLET RECIPES - YUMMLY
From yummly.com
BAKED RED SNAPPER WITH GARLIC AND HERBS RECIPE
From thespruceeats.com
BEST RED SNAPPER FILLET RECIPE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
RED SNAPPER RECIPE - COOK RED SNAPPER
From globalseafoods.com
CHEF CRISTIAN’S RED SNAPPER FILLET - COCONUT OIL COOKING
From coconutoilcooking.com
WORLD BEST FILLET COOKING RECIPES : RED SNAPPER WITH ...
From worldbestfilletrecipes.blogspot.com
10 BEST RED SNAPPER FILLET RECIPES - FOOD NEWS
From foodnewsnews.com
FILLET OF RED SNAPPER WITH COCONUT SAUCE RECIPE - WEBETUTORIAL
From webetutorial.com
10 BEST RED SNAPPER WITH COCONUT MILK RECIPES | YUMMLY
From yummly.com
RED SNAPPER WITH COCONUT SAUCE | PANAMANIAN RECIPES WIKI ...
From panamanianrecipes.fandom.com
RED SNAPPER WITH CLAM BROTH RECIPE | BON APPéTIT
From bonappetit.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #fruit #seafood #asian #thai #nuts #fish #dietary #low-sodium #low-carb #low-in-something #coconut #taste-mood #savory #presentation #served-hot
You'll also love