Red Snapper With Coconut Sauce

Total Time
Prep 5 mins
Cook 30 mins

I found this great recipe on a can of Goya coconut milk (NOT coconut CREAM). I'm putting it here for safe-keeping, in case they change recipes on the can... I served this for a dinner party and got rave reviews. Enjoy!

Ingredients Nutrition


  1. Sprinkle fillets with the lime juice.
  2. In a staight-sided deep skillet, heat oil on medium heat. Stir in garlic, onion, celery and cook for 4 minutes, stirring often.
  3. Stir in tomato paste and cook for 2 minutes. Don't skip this step.
  4. Stir in coconut milk, chicken bouillion and bay leaf. Bring to a boil and simmer on low for 10 minutes, stirring occasionally.
  5. Stir in sliced tomatoes. Add fillets, skin side up if not skinless, gently pushing them into the sauce.
  6. Simmer for 5 minutes or until fish is cooked and flakes easily with a fork.
  7. Transfer the fish fillets to a warm serving tray and keep warm.
  8. Continue to simmer sauce until it reaches the desired consistency.
  9. Ladle some sauce over fillets and serve the remainder on the side, accompanied with the rice.
Most Helpful

This is very tasty and pretty easy to make. I think it would work with tilapia also. The list of ingredients is a bit hard to follow, though, since they are out of order as per the instructions. It is easier to follow if ingredients are listed in order used. I think this could also be "jazzed up" if desired, with some curry paste or powder.

Outta Here January 17, 2013