Fillet of Red Snapper With Coconut Sauce

Total Time
Prep 10 mins
Cook 30 mins

Found this recipe on the side of a can of Coconut Milk. Have not tried yet but am looking forward to it

Ingredients Nutrition


  1. Sprinkle fillets with lime juice.
  2. In deep skillet, heat oil on medium.
  3. Stir in garlic, onion, celery, and cook for 10 minutes, stirring often.
  4. Stir in tomato paste and cook for 2 minutes.
  5. Stir in coconut milk, bouillon, and bay leaves.
  6. Bring to boil and simmer on low for 10 minutes, stirring occasionally.
  7. Stir in sliced tomatoes.
  8. Add fillets, skin side up, gently pushing them into the sauce.
  9. Simmer 5 minutes or until fish is cooked and flakes easily with a fork.
  10. Transfer to warm serving tray and keep warm.
  11. Continue to simmer sauce until it reaches the desired consistency.
  12. Ladle some sauce over fillets and serve remainder on the side accompanied with rice.


Most Helpful

I also found this recently on the label of a can of Goya coconut milk and tried it. I halved grape tomatoes and didn't have Sazon seasoning, so I just added some of my own. I used flounder and I think any white fish would work nicely with this. The result was beyond delicious! The flavors worked beautifully together. I served it over jasmine rice. This has become one of my favorites. I will definitely be making this again. I might use Lite Coconut Milk next time to lower the fat.

NewEnglandChef March 25, 2014

I found this recipe on the side of a can of Goya coconut milk. It was delicious, very creamy and flavorful. I halved the recipe, but kept all of the onion and celery because I like extra vegetables. I also left out the bay leaves and lime, because I didn't have any and use jarred minced garlic and half a can of diced tomatoes. I recommend trying this--you won't be disappointed!

Jainene January 09, 2010

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