Coconut-Crusted Red Snapper
This simple yet sumptuous recipe for red snapper is Thai-inspired, though variations can be found throughout the Caribbean. The side dish you pair it with will make all the difference (for an Asian touch, try Sugar Snap Peas with Fried Ginger; for a more tropical feel try black beans). The pinch of coriander and curry perfectly balances the sweet coconut; leave off the lime butter if you're watching calories.
- 4 8-ounce red snapper fillets with skin (boned, rinsed, and patted dry)
- 1/2 cup(s) shredded coconut (unsweetened)
- 1/2 cup(s) flour
- 2 teaspoon(s) curry powder
- 1 teaspoon(s) ground coriander
- 1 teaspoon(s) ground cumin
- 1 teaspoon(s) black pepper
- 1 teaspoon(s) salt
- 1 egg
- 1/2 cup(s) milk
- 1 tablespoon(s) olive oil
- Lime Butter
- Step 1 In a shallow bowl combine coconut, 1/4 cup flour, curry powder, coriander, cumin, black pepper, and salt.
- Step 2 Mix the ingredients together until evenly combined.
- Step 3 In another shallow bowl whisk together the egg and the milk.
- Step 4 Place the remaining 1/4 cup flour in a shallow bowl.
- Step 5 For each fillet: working with the skin side only, press each fillet into the flour, then into the egg/milk mixture, and then into the coconut mixture.
- Step 6 Heat the 1 Tablespoon of olive oil in a large sauté pan until hot. Then add the fillets to the pan, coconut side down. Cook 3 minutes. Then turn and cook until done, about one minute more.
- Step 7 Serve with Lime Butter. This can be prepared in advance.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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