Ingredients for Fillet Of Red Snapper With Coconut Sauce
- 2 (6-ounce) red snapper fillets
- Lime, Juice Of
- Olive Oil
- 2 cloves garlic, minced
- White Onion
- 2 stalks celery, chopped
- 1 tablespoon tomato paste
- 1 (13.5-ounce) can full-fat coconut milk
- Chicken Bouillon Cube
- 2 bay leaves
- Tomatoes
- Cooked White Rice
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How to Make Fillet Of Red Snapper With Coconut Sauce
- Pat red snapper fillets dry and sprinkle with lime juice. Set aside.
- Heat olive oil in a deep skillet over medium heat.
- Add minced garlic, chopped onion, and chopped celery. Cook for 10 minutes, stirring frequently, until softened.
- Stir in tomato paste and cook for 2 minutes, stirring constantly.
- Pour in coconut milk and fish bouillon. Add bay leaves.
- Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes, stirring occasionally.
- Gently stir in halved cherry or grape tomatoes.
- Add red snapper fillets, skin-side up, and carefully nestle them into the sauce.
- Simmer for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork. Do not overcook!
- Carefully transfer the fillets to a warm serving dish and keep warm.
- Continue to simmer the sauce until it reaches your desired thickness. Remove bay leaves before serving.
- Ladle some sauce over the fillets. Serve the remaining sauce on the side with a generous portion of cooked rice.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
13g
Fat
189g
Carbs
13g
