Florida Department of Agriculture and Consumer Services
Coconut Snapper with Spinach Endive Sauté
Posted April 16, 2013 in Entrees, Snapper
- 3 tablespoons olive oil, divided
- 4 (6-ounce) snapper filets
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, crushed
- 1 teaspoon fresh ginger, peeled and grated
- 1/2 cup diced onion, divided
- 1 cup canned coconut milk
- 2 tablespoons fresh lime juice
- 1 teaspoon soy sauce
- 1/4 teaspoon hot sauce
- 1/2 cup fresh cilantro, chopped
- 1 head Belgian endive, thin sliced
- 1 (10-ounce) bag spinach, washed
- Season fillets with salt and pepper.
- In large sauté pan, heat 1 tablespoon olive oil over medium-high heat.
- Cook fillets 3 to 4 minutes per side until cooked through.
- Remove fish from skillet and keep warm.
- For coconut sauce, return pan to heat and cook garlic, ginger and 1/4 cup onion until tender.
- Add coconut milk, lime juice, soy sauce, hot sauce and bring to a boil.
- Lower heat and add cilantro; simmer for 5 minutes.
- In a separate, large skillet, heat the remaining oil over medium-high heat.
- Sauté remaining 1/4 cup onion, endive and spinach until greens are just wilted.
- Serve fillets with sauce over sautéed vegetables.