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Florida Department of Agriculture and Consumer Services

Coconut Snapper with Spinach Endive Sauté

Posted April 16, 2013 in Entrees, Snapper

Coconut Snapper with Spinach Endive Sauté

Ingredients:

  • 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

Directions:

  1. Season fillets with salt and pepper.
  2. In large sauté pan, heat 1 tablespoon olive oil over medium-high heat.
  3. Cook fillets 3 to 4 minutes per side until cooked through.
  4. Remove fish from skillet and keep warm.
  5. For coconut sauce, return pan to heat and cook garlic, ginger and 1/4 cup onion until tender.
  6. Add coconut milk, lime juice, soy sauce, hot sauce and bring to a boil.
  7. Lower heat and add cilantro; simmer for 5 minutes.
  8. In a separate, large skillet, heat the remaining oil over medium-high heat.
  9. Sauté remaining 1/4 cup onion, endive and spinach until greens are just wilted.
  10. Serve fillets with sauce over sautéed vegetables.

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