Red Snapper In Coconut Sauce Recipes

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.

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.

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.

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.

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.

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.

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.