CURRIED RED SNAPPER
Steps:
- Cut the red snapper into small pieces and place in a bowl. Season with the salt, black pepper, scallion, and curry powder.
- Allow the fish to marinate in the refrigerator for at least 1 hour.
- When you are ready to proceed, heat the butter and oil in a large saute pan. Add the fish and saute until it is lightly browned on both sides. Add the peppers, garlic, coconut milk, water, tomatoes, and onions. Cover the fish and bring to a boil. Reduce the heat, cover the pan, and simmer until the fish is tender, about 20 to 25 minutes, adding more water if necessary. Also, add a touch more curry, if necessary, for your taste. Finish with fresh cilantro leaves.
- Serve this splendid dish with white rice and fried plantains.
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
GROUPER FILLETS WITH GINGER AND COCONUT CURRY
The chef Patrick Jamon applies French cooking techniques to tropical ingredients grown, caught or gathered near his restaurant, Villa Deevena in Los Pargos, Costa Rica. He is particularly fond of grouper, which is often caught by his son Dean and served at the restaurant, but you could substitute red snapper, cod or mahi-mahi. When reducing the coconut milk, be sure to keep it at a simmer rather than a boil, so it doesn't curdle. Red curry paste can vary in its intensity by brand, so you'll want to adjust the amount to taste.
Provided by John Willoughby
Categories dinner, easy, curries, seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 225 degrees.
- Season the fish generously with salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high. When the oil is hot, add the fish and cook until browned on both sides, about 3 minutes per side. Transfer the fish to a baking sheet and place in the oven to keep warm while you prepare the rest of the dish.
- Add the remaining 2 teaspoons oil to the skillet. Add the spring onion and cook, stirring frequently, until lightly browned, 2 to 3 minutes. Add the ginger and turmeric and cook, stirring frequently, 1 minute. Add the carrot, snow peas and green peas and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Transfer the vegetables to a bowl and cover to keep warm.
- Add the coconut milk and 1 tablespoon curry paste to the skillet, bring to a simmer over medium, then reduce the heat to medium-low and simmer until liquid is reduced by about one-third, about 6 minutes. Whisk in more curry paste according to taste, if desired. Stir in the cooked vegetables and heat until warmed, about 1 minute.
- Divide the fish among shallow bowls. Spoon the sauce and vegetables over the fish, garnish with cilantro and serve.
Nutrition Facts : @context http, Calories 420, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 26 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 19 grams, Sodium 749 milligrams, Sugar 2 grams, TransFat 0 grams
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
CURRIED RED SNAPPER
"My husband and daughter, who don't usually care for fish, love it prepared this way," remarks Lynette Kerslake of Corbett, Oregon. "A tasty curry sauce baked over the fish makes the delicious difference."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place the fish in a greased 13-in. x 9-in. baking dish. In a large skillet, saute onions and celery in butter until tender. Stir in curry powder and salt. , Remove from the heat; stir in milk. Spoon over fish. Bake, uncovered, at 350° for 25 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 155 calories, Fat 4g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 381mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein.
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 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.
COCONUT RED CURRY STEW
This is a fragrant and flavorful dish that's packed with nutritious goodness. I like to enjoy it with sticky rice. -Marly Chaland, Maple, Ontario
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until lightly browned, 3-4 minutes. Add garlic; cook and stir 1 minute. Stir in curry paste and sugar., Stir in vegetables, garbanzo beans, 3 cups broth, tomatoes and coconut milk; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 35-40 minutes., Stir in remaining broth; heat through. Serve with cilantro and, if desired, lime wedges and rice.
Nutrition Facts : Calories 457 calories, Fat 22g fat (16g saturated fat), Cholesterol 0 cholesterol, Sodium 1364mg sodium, Carbohydrate 59g carbohydrate (20g sugars, Fiber 14g fiber), Protein 11g protein.
CURRIED RED SNAPPER
Steps:
- Make the sauce:
- In a large heavy saucepan cook the onions in the oil over moderate heat, stirring, until they are softened, add the gingerroot and the garlic, and cook the mixture, stirring, for 1 minute. Add the bell peppers and cook the mixture, stirring, until the peppers are softened. Add the curry powder the flour and cook the mixture over moderately low heat, stirring, for 3 minutes. Add the broth, bring the mixture to a boil, whisking, and stir in the tomatoes. Simmer the sauce, stirring occasionally, for 5 minutes and stir in the lime juice and salt and pepper to taste. The sauce may be made 3 days in advance and kept covered and chilled. Reheat the sauce before continuing with the recipe.
- Arrange the snapper on a deep ovenproof platter, ladle about 2 cups of the sauce over it, keeping the remaining sauce covered and warm, and cover the platter tightly with oiled foil, oiled side down. Bake the snapper in the middle of a preheated 350°F. oven for 45 to 55 minutes, or until it just flakes. Garnish the snapper with the coriander sprigs and serve the remaining sauce separately.
RED SNAPPER IN A COCONUT CURRY BROTH RECIPE
Provided by á-174942
Number Of Ingredients 18
Steps:
- In a Dutch oven or large pot, heat the oil over medium-high heat. Add the onions and cook, stirring until translucent and slightly caramelized, about 5 minutes. Add the garlic and ginger and cook, stirring for 1 minute. Add the curry powder and cook, stirring constantly, until the curry is lightly toasted, about 2 minutes. Add the lemongrass sachet, fish stock, and coconut milk and bring to a boil. Cook until the volume is reduced by half, about 20 minutes. Reduce the heat to medium, season the snapper on both sides with 3 teaspoons of the salt, and add to the pot with the brown sugar, red and yellow bell peppers. Cook for 10 minutes. Add the cilantro, stir, and remove from the heat. Cover to keep warm until ready to serve. Meanwhile, in a 2-quart saucepan, combine the water, rice and remaining 1/2 teaspoon of salt, and bring to a boil. Cover and reduce the heat to low. Simmer until the liquid is absorbed and the rice is tender, 15 to 20 minutes. Remove from the heat and let sit for at least 5 minutes before fluffing with a fork. To serve, spoon the rice into large bowls and ladle the curry on top. Garnish with additional chopped cilantro and serve. This recipe yields 4 servings.
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