Fillet of Red Snapper With Coconut Sauce

"Found this recipe on the side of a can of Coconut Milk. Have not tried yet but am looking forward to it"
 
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Ready In:
40mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Sprinkle fillets with lime juice.
  • In deep skillet, heat oil on medium.
  • Stir in garlic, onion, celery, and cook for 10 minutes, stirring often.
  • Stir in tomato paste and cook for 2 minutes.
  • Stir in coconut milk, bouillon, and bay leaves.
  • Bring to boil and simmer on low for 10 minutes, stirring occasionally.
  • Stir in sliced tomatoes.
  • Add fillets, skin side up, gently pushing them into the sauce.
  • Simmer 5 minutes or until fish is cooked and flakes easily with a fork.
  • Transfer to warm serving tray and keep warm.
  • Continue to simmer sauce until it reaches the desired consistency.
  • Ladle some sauce over fillets and serve remainder on the side accompanied with rice.

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Reviews

  1. I also found this recently on the label of a can of Goya coconut milk and tried it. I halved grape tomatoes and didn't have Sazon seasoning, so I just added some of my own. I used flounder and I think any white fish would work nicely with this. The result was beyond delicious! The flavors worked beautifully together. I served it over jasmine rice. This has become one of my favorites. I will definitely be making this again. I might use Lite Coconut Milk next time to lower the fat.
     
  2. I found this recipe on the side of a can of Goya coconut milk. It was delicious, very creamy and flavorful. I halved the recipe, but kept all of the onion and celery because I like extra vegetables. I also left out the bay leaves and lime, because I didn't have any and use jarred minced garlic and half a can of diced tomatoes. I recommend trying this--you won't be disappointed!
     
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RECIPE SUBMITTED BY

I currently live in Lancaster, Pennsylvania, although that will be changing shortly. I was living in Guatemala for the past few months, and plan on returning for a 2 year teaching assignment this coming January. I have always loved to cook, and the more complicated recipe, the better. I also love any type of ethnic food, so most of the recipes you see in my cookbook are of that variety.
 
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