How many servings does this recipe make?

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

What ingredients do I need for Red Snapper With Coconut-Clam Broth ?

You need 9 ingredients. The key ingredients include: 4 (5-ounce) red snapper fillets, 2 teaspoons kosher salt, 2 teaspoons fennel seeds, lightly crushed, 2 tablespoons virgin coconut oil or vegetable oil, and more.

Is Red Snapper With Coconut-Clam Broth suitable as seafood?

Yes, Red Snapper With Coconut-Clam Broth falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Red Snapper With Coconut-Clam Broth ?

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

Red Snapper With Coconut-Clam Broth Recipe

Name: Red Snapper With Coconut-Clam Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (5-ounce) red snapper fillets; 2 teaspoons kosher salt; 2 teaspoons fennel seeds, lightly crushed; 2 tablespoons virgin coconut oil or vegetable oil; 1/4 cup cilantro leaves with tender stems; 1/4 cup alfalfa sprouts; 2 teaspoons toasted unsweetened shredded coconut; Flaky sea salt; Olive oil (for drizzling)

Try this homemade Red Snapper With Coconut-Clam Broth recipe the whole family will love. Made with red snapper, kosher salt, fennel seeds and virgin coc…

This Red Snapper With Coconut-Clam Broth relies on simple, everyday ingredients such as kosher salt, alfalfa sprouts, flaky sea salt and olive oil (for drizzling). It comes together quickly and makes 4 servings, at about 70 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

4 (5-ounce) red snapper fillets
2 teaspoons kosher salt
2 teaspoons fennel seeds, lightly crushed
2 tablespoons virgin coconut oil or vegetable oil
1/4 cup cilantro leaves with tender stems
1/4 cup alfalfa sprouts
2 teaspoons toasted unsweetened shredded coconut
Flaky sea salt
Olive oil (for drizzling)

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
70 kcal
Category
Seafood

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Red Snapper With Coconut-Clam Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions