Coconut Crusted Red Snapper
Elevate your seafood game with this irresistible Coconut Crusted Red Snapper recipe, a tropical twist on a crispy fish classic. Delicate red snapper fillets are coated in a flavorful crust of unsweetened shredded coconut, panko breadcrumbs, and lime zest, creating the perfect balance of crunchy texture and zesty aroma. Lightly seasoned and pan-fried to golden perfection in coconut oil, this dish is as vibrant in taste as it is effortless to prepare, requiring just 30 minutes from start to finish. Serve it warm with a squeeze of lime and a sprinkle of fresh cilantro for a show-stopping meal that’s perfect for weeknight dinners or special occasions. Packed with keywords like "crispy red snapper," "coconut crusted fish," and "quick seafood recipes," this dish is a must-try for seafood lovers seeking bold, tropical flavors.
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Recipe Information
Ingredients
- 4 pieces Red snapper fillets
- 1 cup Unsweetened shredded coconut
- 0.5 cup Panko breadcrumbs
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 teaspoon Lime zest
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 3 tablespoons Coconut oil (or neutral oil)
- 4 pieces Lime wedges
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Pat the red snapper fillets dry with paper towels and season both sides with salt, black pepper, and garlic powder.
Set up a dredging station with three shallow plates or bowls. In the first bowl, place the all-purpose flour. In the second bowl, lightly beat the eggs. In the third bowl, combine the shredded coconut, panko breadcrumbs, lime zest, and a pinch of salt.
Coat each fillet by dredging it first in the flour, then dipping it into the eggs, and finally pressing it into the coconut-panko mixture to evenly coat both sides. Repeat for all fillets and set them aside on a plate.
Heat the coconut oil in a large non-stick skillet over medium heat. Once the oil is hot and shimmering, carefully place the coated snapper fillets into the pan, making sure not to overcrowd.
Cook the fillets for 3-4 minutes on each side, or until the crust is golden brown and the fish flakes easily with a fork.
Transfer the cooked fish to a plate lined with paper towels to drain any excess oil.
Serve warm with lime wedges on the side and garnish with fresh cilantro if desired.
Nutrition Facts
Calories |
2606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.6 g | 169% | |
| Saturated Fat | 92.0 g | 460% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 724 mg | 241% | |
| Sodium | 3283 mg | 143% | |
| Total Carbohydrate | 92.5 g | 34% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 8.9 g | ||
| Protein | 281.3 g | 563% | |
| Vitamin D | 49.7 mcg | 248% | |
| Calcium | 404 mg | 31% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 4975 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
