Red Snapper In Coconut Sauce Recipes

RED SNAPPER IN COCONUT SAUCE

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.

RED SNAPPER WITH COCONUT SAUCE

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 FILLET WITH COCONUT SAUCE RECIPE - (4.3/5)

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.

FILLET OF RED SNAPPER WITH COCONUT SAUCE

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.

RED SNAPPER IN A COCONUT CURRY BROTH RECIPE

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.

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.

RED SNAPPER WITH COCONUT-CLAM BROTH

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.