Best 5 Red Snapper In Coconut Sauce Recipes

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Immerse yourself in a culinary adventure with our tantalizing Red Snapper in Coconut Sauce, a symphony of flavors that will transport your taste buds to a tropical paradise. This delectable dish showcases the delicate taste of red snapper enveloped in a rich and creamy coconut sauce, elevated with a medley of aromatic spices.

Our curated collection of recipes offers diverse culinary experiences, catering to your unique preferences. Dive into the simplicity of our classic Red Snapper in Coconut Sauce recipe, where the natural flavors of the fish and coconut harmonize beautifully. For a zesty twist, try our Pan-Fried Red Snapper in Coconut Sauce, where the crispy fish fillet complements the velvety coconut sauce. If you seek a hearty and flavorful delight, our Baked Red Snapper in Coconut Sauce will surely satisfy, as the fish bakes to perfection in a medley of coconut milk, spices, and herbs.

Each recipe is meticulously crafted with detailed instructions and helpful tips to guide you through the cooking process, ensuring a successful culinary journey. Indulge in the vibrant colors and enticing aromas of Red Snapper in Coconut Sauce, a dish that promises to tantalize your senses and leave you craving for more.

Let's cook with our recipes!

RED SNAPPER IN COCONUT SAUCE



Red Snapper in Coconut Sauce image

Sure, you could take the crew to a pricey fish restaurant. Or knock their socks off at home with this delicious Red Snapper in Coconut Sauce.

Provided by My Food and Family

Categories     Fish

Time 40m

Yield 6 servings

Number Of Ingredients 7

1 whole red snapper (2 lb.), cleaned
1/2 cup KRAFT Zesty Italian Dressing
1 can (13.5 oz) coconut milk
1 onion, thinly sliced
1 habanero chile, seeded, deveined and thinly sliced
1 red pepper, chopped
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

Steps:

  • Score both sides of fish with shallow cross-cuts. Heat dressing in large skillet on medium heat. Add fish; cook 6 to 8 min. on each side or until fish is lightly browned on both sides and flakes easily with fork. Transfer fish to platter; cover to keep warm.
  • Add coconut milk, onions and chiles to skillet; cook on medium-low heat 10 min. or until coconut milk is reduced by half. Stir in peppers and cream cheese; cook 3 min. or until cream cheese is melted and sauce is well blended, stirring frequently.
  • Serve fish topped with sauce.

Nutrition Facts : Calories 380, Fat 24 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 70 mg, Sodium 320 mg, Carbohydrate 7 g, Fiber 2 g, Sugar 4 g, Protein 33 g

RED SNAPPER WITH COCONUT-CLAM BROTH



Red Snapper With Coconut-Clam Broth image

The fennel seeds turn into an aromatic, crunchy crust on the skin.

Provided by Camille Becerra

Categories     Bon Appétit     Snapper     Clam     Coconut     Soup/Stew     Healthy     Kid-Friendly     Lunch     Dinner     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 4 servings

Number Of Ingredients 10

Coconut-Clam Stock
4 (5-ounce) red snapper fillets
2 teaspoons kosher salt
2 teaspoons fennel seeds, lightly crushed
2 tablespoons virgin coconut oil or vegetable oil
1/4 cup cilantro leaves with tender stems
1/4 cup alfalfa sprouts
2 teaspoons toasted unsweetened shredded coconut
Flaky sea salt
Olive oil (for drizzling)

Steps:

  • Heat stock in a medium pot over low; keep warm.
  • Meanwhile, sprinkle fish on both sides with kosher salt. Top skin side with fennel seeds, patting lightly to adhere.
  • Heat coconut oil in a large cast-iron or nonstick skillet over medium-low. Working in 2 batches, cook fish, skin side down, until skin is crisp, 6-8 minutes. Turn and cook on other side 30 seconds.
  • Divide stock among shallow bowls. Add a fish fillet to each, placing skin side up, and top with cilantro, sprouts, coconut, and some sea salt. Drizzle with olive oil.

ROASTED RED SNAPPER WITH COCONUT-GINGER SAUCE



Roasted Red Snapper with Coconut-Ginger Sauce image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 10

2 teaspoons caribbean jerk seasoning
0.5 teaspoons salt
14 ounces coconut milk
0.333333333333 cups scallions
1 tablespoons garlic
1 tablespoons ginger
4 fillets red snapper
2 cups carrots
1 units red pepper
6 ounces baby spinach

Steps:

  • 1. Preheat oven to 400 degrees. Lightly coat a rimmed baking sheet with cooking spray. Mix jerk seasoning and salt in small bowl.
  • 2. Put coconut milk, scallions, garlic, ginger and 3/4 tsp. jerk seasoning mixture in a large nonstick skillet. Bring to a boil, reduce heat and gently boil 3 minutes to thicken slightly.
  • 3. Meanwhile, srinkle both sides of fish with remaining seasoning mixture. Arrange skin side up on baking sheet; coat skin with cooking spray. Bake 8-10 minutes until cooked through.
  • 4. Add carrots and pepper strips to skillet, cover and cook 5 minutes. Stir in spinach until it wilts.
  • 5. Place snapper on serving plates. Spoon vegetables and sauce over fish.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

RED SNAPPER WITH COCONUT SAUCE



Red Snapper With Coconut Sauce image

I found this great recipe on a can of Goya coconut milk (NOT coconut CREAM). I'm putting it here for safe-keeping, in case they change recipes on the can... I served this for a dinner party and got rave reviews. Enjoy!

Provided by Jostlori

Categories     Polynesian

Time 35m

Yield 4 fillets, 4 serving(s)

Number Of Ingredients 12

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

Steps:

  • Sprinkle fillets with the lime juice.
  • In a staight-sided deep skillet, heat oil on medium heat. Stir in garlic, onion, celery and cook for 4 minutes, stirring often.
  • Stir in tomato paste and cook for 2 minutes. Don't skip this step.
  • Stir in coconut milk, chicken bouillion and bay leaf. Bring to a boil and simmer on low for 10 minutes, stirring occasionally.
  • Stir in sliced tomatoes. Add fillets, skin side up if not skinless, gently pushing them into the sauce.
  • Simmer for 5 minutes or until fish is cooked and flakes easily with a fork.
  • Transfer the fish fillets to a warm serving tray and keep warm.
  • Continue to simmer sauce until it reaches the desired consistency.
  • Ladle some sauce over fillets and serve the remainder on the side, accompanied with the rice.

FILLET OF RED SNAPPER WITH COCONUT SAUCE



Fillet of Red Snapper With Coconut Sauce image

Found this recipe on the side of a can of Coconut Milk. Have not tried yet but am looking forward to it

Provided by C in PA

Categories     Coconut

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

4 large red snapper fillets
1 lime, juice of
2 tablespoons olive oil
6 cloves garlic, minced
1 medium white onion, sliced julienne style
1 stalk celery, sliced julienne style
1 tablespoon tomato paste
2 (13 1/2 ounce) cans coconut milk
1 chicken bouillon cube
2 bay leaves
1 large tomatoes, seeded and sliced julienne style
2 cups cooked white rice

Steps:

  • 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.

Nutrition Facts : Calories 833.2, Fat 51.3, SaturatedFat 37.9, Cholesterol 88, Sodium 414.4, Carbohydrate 40, Fiber 1.8, Sugar 3.4, Protein 56.7

Tips:

  • To ensure the freshest fish, purchase red snapper that has bright red eyes, firm flesh, and a mild, briny smell.
  • If using frozen red snapper, thaw it completely before cooking. Pat the fish dry with paper towels to remove excess moisture.
  • Season the red snapper with salt and pepper, or your favorite fish seasoning, before cooking. This will enhance the flavor of the fish.
  • Be careful not to overcook the red snapper, as it can become dry and tough. Cook the fish until it is just opaque in the center.
  • Serve the red snapper immediately with your favorite sides, such as rice, vegetables, or salad.

Conclusion:

Red snapper is a versatile fish that can be cooked in a variety of ways. The coconut sauce in this recipe adds a rich, creamy flavor to the fish, making it a delicious and satisfying meal. Whether you are new to cooking fish or you are a seasoned pro, this recipe is sure to please everyone at your table. So next time you are looking for a delicious and easy seafood dinner, give this red snapper in coconut sauce recipe a try. You won't be disappointed.

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