Red Snapper With Coconut Clam Broth Recipes

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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.

RED SNAPPER



Red Snapper image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 1 serving

Number Of Ingredients 22

1 tablespoon olive oil
1/2 medium onion, peeled and minced
1/2 stalk celery, peeled and minced
1/2 clove fresh garlic, peeled and minced
1/2 tablespoon curry powder
1/2 cup white wine
3/4 cup fish stock or clam broth
Vegetable Italian Couscous, recipe follows
1 (6 to 7-ounce) red snapper fillet, skin on
Super fine flour
Coarse salt, to taste
Pepper, to taste
1/8 cup vegetable oil
1/4 cup carrot extract (juice)
1 tablespoon fresh tarragon, chopped
1 tablespoon fresh parsley, chopped
2 tablespoons olive oil
1/4 cup brunoise carrot
1/4 cup brunoise celery
1/4 cup brunoise red pepper
2 cups chicken stock or vegetarian stock
1/2 cup Italian couscous

Steps:

  • Heat olive oil in a medium saute pan over medium heat. Add vegetables and cook for 3 minutes, or until they have just sweated their moisture. Stir in curry powder and cook for 1 minute. Add wine and simmer 4 minutes. Stir in the stock and cook, for 10 minutes. Remove from heat. Cover and keep warm on back of stove.
  • Reheat vegetable couscous. Wipe snapper fillet dry. Using a sharp knife, score the skin in a crosshatch pattern. Lightly dust with flour and season to taste with salt and pepper. Heat vegetable oil in a 12-inch saute pan over medium heat. When very hot but not smoking, add the fillet, skin-side down. Raise heat and cook, occasionally tilting pan to distribute fat evenly, for about 6 minutes. Remove from heat and drain on paper towels.
  • Return sauce to high heat. Bring to a rolling boil, add 1/2 tablespoon olive oil, carrot juice, and herbs. Taste and adjust seasoning with salt and pepper. Turn off heat. Place vegetable Italian couscous in shallow soup (or pasta) plate. Carefully set snapper fillet in the center of couscous. Quickly spoon broth over top and serve.
  • Heat medium stockpot, add olive oil and saute carrots, celery and red pepper until translucent.
  • Add chicken stock or vegetarian stock. Bring to a boil, add couscous and lower heat to a simmer, and cook for 5 to 7 minutes.

RED SNAPPER AND CLAMS WITH TOMATO CREAM SAUCE AND BASIL



Red Snapper and Clams With Tomato Cream Sauce and Basil image

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 25m

Yield Four servings

Number Of Ingredients 10

4 red snapper fillets
1 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste
1 1/2 cups white wine
24 littleneck clams, scrubbed
1 teaspoon unsalted butter
2 shallots, peeled and thinly sliced
1/2 cup heavy cream
2 plum tomatoes, seeded and diced
1/4 cup thinly sliced basil leaves

Steps:

  • Season the snapper with 1 teaspoon of salt and pepper and place in a steamer. Pour the wine in a large pot and boil. Lower heat, place the steamer in the pot and cover tightly. Steam for 5 minutes. Place the clams around the snapper. Cover and steam until the clams open, about 5 minutes.
  • Remove the steamer from the pot and keep the snapper and clams warm. Simmer the wine until reduced to 1/2 cup, about 5 minutes. Remove from the pot and set aside. Place the butter in the pot and turn the heat to low. Add the shallots and stir until softened, about 1 minute. Add the reduced wine and the cream and simmer slowly for 2 minutes. Stir in the tomatoes and remove from heat. Taste and add salt if needed.
  • Place each snapper fillet on a plate and surround with clams. Spoon some sauce over and around the snapper. Scatter the basil. Serve.

Nutrition Facts : @context http, Calories 504, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 16 grams, Fiber 2 grams, Protein 59 grams, SaturatedFat 8 grams, Sodium 1126 milligrams, Sugar 5 grams, TransFat 0 grams

COCONUT BROTH CLAMS RECIPE BY TASTY



Coconut Broth Clams Recipe by Tasty image

Here's what you need: littleneck clam, cold water, sea salt, sourdough baguette, olive oil, sea salt, coconut oil, medium red onion, lemongrass, fresh ginger, garlic, red pepper flakes, dry white wine, brown sugar, fish sauce, vegetable broth, full-fat coconut milk, scallion, fresh cilantro

Provided by Crystal Hatch

Categories     Dinner

Yield 4 servings

Number Of Ingredients 19

2 lb littleneck clam, or manila clams, scrubbed
cold water, for soaking
3 tablespoons sea salt
1 sourdough baguette
olive oil, for brushing
sea salt, to taste
1 tablespoon coconut oil
½ medium red onion, thinly sliced
2 large stalks lemongrass
3 tablespoons fresh ginger, minced
4 cloves garlic, minced
1 teaspoon red pepper flakes, or 2 minced thai chilies
1 cup dry white wine
1 tablespoon brown sugar
1 tablespoon fish sauce, or low sodium soy sauce
2 cups vegetable broth, or chicken broth
13 oz full-fat coconut milk, 1 can
scallion, thinly sliced
fresh cilantro, chopped

Steps:

  • Pick through the clams and discard any that are open and do not close when firmly tapped-these clams are dead and should not be eaten. Add the rest to a colander.
  • Rinse and scrub the remaining live clams to remove any sand or barnacles from the shells.
  • Fill a bowl large enough to fit the colander with cold water and 3-4 tablespoons of salt for every 6 cups (1.5 liters) of water. Place the colander in the bowl of salt water and soak the clams for at least 1 hour, up to overnight, so they release any grit and sand. The colander allows the grit to fall to the bottom of the bowl. Live clams will filter the water while they push out any impurities in the process.
  • Transfer the clams in the colander to another large bowl of fresh water to desalt for 15-30 minutes.
  • Grill the bread: Slice the sourdough baguette into ½-inch (1 cm) pieces.
  • Brush each slice with olive oil and sprinkle with salt.
  • Toast the bread on a grill pan over medium-high heat until golden brown and crusty, about 2 minutes per side. Set aside.
  • Make the coconut broth: Melt the coconut oil in a wok or large pan over medium heat. Add the red onion and cook until it starts to become translucent, about 3 minutes.
  • Firmly tap the lemongrass stalks with a wooden spoon to bruise, which helps release aroma and flavor during cooking. Trim the ends, then slice into approximately 4-inch (10 cm) pieces.
  • Add the lemongrass to the wok, along with the ginger, garlic, and red pepper flakes. Cook until fragrant, about 3 minutes.
  • Carefully pour in the white wine and stir to deglaze the pan. Bring to a simmer and cook until reduced by half, about 5 minutes.
  • Add the brown sugar, fish sauce, vegetable broth, and coconut milk. Bring to a boil.
  • Add the clams, return to a boil, and cook for 5-8 minutes, or until all of the clams are fully opened. If any clams remain closed, discard them.
  • Discard the lemongrass stalks and divide the clams and broth between serving bowls. Garnish with scallions and cilantro and serve with the grilled bread for dipping.
  • Enjoy!

Nutrition Facts : Calories 1273 calories, Carbohydrate 90 grams, Fat 66 grams, Fiber 2 grams, Protein 69 grams, Sugar 14 grams

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

RED SNAPPER IN A COCONUT CURRY BROTH RECIPE



Red Snapper In A Coconut Curry Broth Recipe image

Provided by á-174942

Number Of Ingredients 18

2 tablespoons olive oil
4 cups thinly sliced yellow onions
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
3 tablespoons Madras curry powder
1 cup thinly-sliced lemongrass wrapped in
cheesecloth
4 cups fish stock
1 can unsweetened coconut milk - (14 oz)
2 pounds red snapper fillets cut 2" cubes
3 1/2 teaspoons salt
2 tablespoons light brown sugar
1 cup julienned red bell pepper
1 cup julienned yellow bell pepper
1/2 cup chopped fresh cilantro leaves plus
more for garnish
3 cups water
2 cups jasmine rice

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.

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

BAKED SNAPPER WITH TOMATOES, POTATOES, MUSSELS AND CLAMS



Baked Snapper With Tomatoes, Potatoes, Mussels and Clams image

Provided by Molly O'Neill

Categories     dinner, one pot, main course

Time 1h15m

Yield Four servings

Number Of Ingredients 14

2 medium white onions, peeled, quartered and cut into 1/8-inch-thick slices
2 baking potatoes, peeled, quartered and cut into 1/8-inch-thick slices
Salt and freshly ground pepper to taste
2 ripe tomatoes, quartered and cut into 1/8-inch-thick slices
2 branches fresh thyme
2 cups white wine
2 1/2 teaspoons olive oil
1/2 cup chopped shallots
24 littleneck clams, scrubbed
24 small mussels, scrubbed, beards removed
12 cloves roasted garlic, peeled
4 4-ounce red snapper fillets
4 lemon slices
2 teaspoons chopped Italian parsley

Steps:

  • Bring a large saucepan of water to a boil. Add onions and blanch until tender, about 3 minutes. Remove with a slotted spoon. Add potatoes and blanch until tender, about 7 minutes. Drain.
  • Arrange onions in the bottom of a 14-inch ovenproof skillet (or divide between 2 smaller skillets). Layer the potatoes over onions and season with salt and pepper. Layer tomatoes over potatoes and place thyme on top. Pour in 1 cup of wine, place over medium-high heat and bring to a simmer. Reduce heat and simmer for 30 minutes.
  • Meanwhile, preheat the oven to 350 degrees. Heat 1/2 teaspoon of olive oil in a large, wide pot over low heat. Add the shallots and saute for 5 minutes. Add the remaining wine and bring to a boil. Add clams and mussels, cover and cook until shells are opened, about 8 minutes. Strain; reserve the broth. Keep the clams and mussels warm.
  • Scatter roasted garlic over tomatoes. Season snapper with salt and pepper and lay the fillets over the vegetables. Drizzle with the remaining olive oil. Pour 1 cup of reserved broth around the fish. Bake until cooked through, about 15 minutes.
  • To serve, use a spatula to get underneath the fish and vegetables so that you can transfer each serving to a soup plate, without disturbing the layers. Garnish with the clams and mussels. Top with a lemon slice and the chopped parsley and serve immediately.

Nutrition Facts : @context http, Calories 539, UnsaturatedFat 4 grams, Carbohydrate 51 grams, Fat 7 grams, Fiber 6 grams, Protein 49 grams, SaturatedFat 1 gram, Sodium 1643 milligrams, Sugar 9 grams, TransFat 0 grams

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