Red Snapper With Coconut Sauce Recipe

Name: Red Snapper With Coconut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 tomatoes, 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

Servings: persons

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 tomatoes, 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

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.

723

kcal

Calories

Fat

132

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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 12 ingredients. The key ingredients include: 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), and more.

Yes, Red Snapper With Coconut Sauce falls under the Meat & Poultry 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!

Red Snapper With Coconut Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions