1/1 Photo of Red Snapper With Coconut Sauce
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!
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- 1 medium white onion, sliced julienne style
- 1 celery rib, sliced julienne style
- 1 (6 ounce) can tomato paste
- 2 (13 1/2 ounce) cans coconut milk (NOT coconut CREAM)
- 1 chicken bouillon cube
- 2 bay leaves
- 1 large tomato, seeded and sliced julienne style
- 2 cups cooked white rice, hot
- 4 red snapper fillets (about 1.5 lbs)
- 1 lime, juice of
- 2 tablespoons olive oil
- 6 garlic cloves, minced
- 1Sprinkle fillets with the lime juice.
- 2In a staight-sided deep skillet, heat oil on medium heat. Stir in garlic, onion, celery and cook for 4 minutes, stirring often.
- 3Stir in tomato paste and cook for 2 minutes. Don't skip this step.
- 4Stir in coconut milk, chicken bouillion and bay leaf. Bring to a boil and simmer on low for 10 minutes, stirring occasionally.
- 5Stir in sliced tomatoes. Add fillets, skin side up if not skinless, gently pushing them into the sauce.
- 6Simmer for 5 minutes or until fish is cooked and flakes easily with a fork.
- 7Transfer the fish fillets to a warm serving tray and keep warm.
- 8Continue to simmer sauce until it reaches the desired consistency.
- 9Ladle some sauce over fillets and serve the remainder on the side, accompanied with the rice.
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Nutritional Facts for Red Snapper With Coconut Sauce
Serving Size: 1 (603 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1179.6
- Calories from Fat 386
- Total Fat 42.9 g
- Saturated Fat 32.6 g
- Cholesterol 80.0 mg
- Sodium 758.6 mg
- Total Carbohydrate 148.2 g
- Dietary Fiber 3.7 g
- Sugars 111.0 g
- Protein 52.3 g