Coconut Crusted Red Snapper Recipe

Name: Coconut Crusted Red Snapper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

1
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.
2
In another shallow bowl whisk together the egg and the milk.
3
Place the remaining 1/4 cup flour in a shallow bowl.
4
For Each Fillet:
5
Working with the skin side only, press each fillet into the flour, then into the egg/milk mixture, and then into the coconut mixture.
6
Heat the 1 T. of olive oil in a lg. saute pan until hot.
7
Add the fillets to the pan, coconut side down.
8
Cook 3 mins., then turn and cook until done, about 1 minute more.

147

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Coconut Crusted Red Snapper falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut Crusted Red Snapper

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions