Fillet of Red Snapper with Coconut Sauce
Elevate your seafood game with this Fillet of Red Snapper with Coconut Sauce, a vibrant dish that blends tropical flavors with ease. Perfectly pan-seared red snapper fillets boast a crispy, golden skin, complemented by a rich and creamy coconut milk sauce infused with lime juice, fresh ginger, garlic, and a touch of heat from red chili. A hint of fish sauce and brown sugar balances the flavors, creating a harmonious blend of savory, tangy, and sweet notes. Garnished with aromatic cilantro and scallions, this dish is not only visually stunning but also irresistibly flavorful. Serve it over fluffy jasmine rice for a complete, restaurant-worthy meal that’s ready in just 35 minutes. Ideal for weeknight dinners or special occasions, this recipe will transport your taste buds straight to paradise!
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Recipe Information
Ingredients
- 4 pieces Red snapper fillets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 cup Coconut milk
- 1 tablespoon Lime juice
- 2 pieces Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 1 piece Red chili, finely chopped
- 1 teaspoon Fish sauce
- 1 teaspoon Brown sugar
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons Scallions, sliced
- 4 pieces Lime wedges
- 2 cups Cooked jasmine rice (optional, for serving)
Instructions
Season both sides of the red snapper fillets with salt and black pepper.
Heat olive oil in a large skillet over medium heat. Once hot, add the fillets skin-side down and cook for 3-4 minutes, until the skin is crispy. Flip and cook for an additional 2-3 minutes, or until the fish is cooked through and opaque. Remove the fillets from the skillet and set aside.
In the same skillet, reduce the heat to low and add the minced garlic, grated ginger, and chopped red chili. Sauté for 1-2 minutes until fragrant.
Pour in the coconut milk and stir to combine. Add lime juice, fish sauce, and brown sugar. Simmer the sauce for 5-7 minutes, stirring occasionally, until it slightly thickens.
Taste the sauce and adjust seasoning, adding more fish sauce or lime juice as needed.
Return the cooked snapper fillets to the skillet, spooning the sauce over the fish. Cook for an additional 2 minutes to heat through.
Transfer the fillets to serving plates. Garnish with fresh cilantro, sliced scallions, and lime wedges.
Serve immediately with cooked jasmine rice, if desired.
Nutrition Facts
Calories |
2298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.8 g | 72% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 4238 mg | 184% | |
| Total Carbohydrate | 185.5 g | 67% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 22.4 g | ||
| Protein | 268.9 g | 538% | |
| Vitamin D | 47.6 mcg | 238% | |
| Calcium | 414 mg | 32% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 4924 mg | 105% | |
*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.
