Red Snapper with Coconut Sauce

Red Snapper with Coconut Sauce Recipe from Panama

Region / culture: Panama | Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

History

This recipe is inspired by traditional Caribbean cuisine, where red snapper is a popular fish choice. The combination of coconut milk and fresh vegetables in the sauce adds a tropical twist to this dish, making it a favorite among seafood lovers.

Ingredients

2 red snapper filets
2 garlic cloves
pinch of oregano
2 tbsp lemon juice
1 tsp salt
1 cup flour
3 tbsp extra-virgin olive oil

Coconut sauce

1 red onion, sliced
1 red bell pepper, cored, seeded and sliced
1 green bell pepper, cored, seeded and sliced
3 plum tomatoes
2 oz (57 g) leeks, sliced
1 tsp chopped fresh ginger
1 tbsp extra-virgin olive oil
1 tbsp tomato paste
1 cup water
1 cup cilantro, chopped
1 cup coconut milk

How to prepare

Wash the filets with water.
Crush the garlic and oregano into a paste.
Rub the fish with the paste, lemon juice, and salt.
Set it aside.
Sauté the onion, peppers, tomatoes, and leeks with ginger in a little olive oil over medium heat.
Stir gently for 5 minutes.
Combine the tomato paste, water, and cilantro; add it to the pan.
Lower the heat and simmer for 5 minutes.
Add the coconut milk.
Dust the filets with flour.
In a separate pan, pan-fry the fish in oil over medium heat for 5 minutes on each side, or until it reaches a light golden color.
Drain the excess oil from the frying pan.
Add the sauce to the fillets and simmer together for 3 minutes.
Serve with hot, cooked white rice and fried yellow plantains.

Variations

For a spicier version, add a chopped chili pepper to the coconut sauce.
Substitute the red snapper with another white fish like cod or tilapia for a different flavor profile.
Add diced pineapple to the coconut sauce for a sweet and tangy twist.

Cooking Tips & Tricks

Make sure to wash the red snapper filets thoroughly before cooking to remove any impurities.

- Rubbing the fish with a garlic and oregano paste helps to infuse it with flavor.

- Pan-frying the fish until it reaches a light golden color ensures that it is cooked through and has a crispy exterior.

- Simmering the coconut sauce with the fish allows the flavors to meld together perfectly.

Serving Suggestions

This dish pairs well with hot, cooked white rice and fried yellow plantains. The combination of flavors and textures makes for a satisfying and complete meal.

Cooking Techniques

Pan-frying the fish ensures that it cooks evenly and develops a crispy exterior.

- Simmering the coconut sauce allows the flavors to meld together and creates a rich and creamy texture.

Ingredient Substitutions

If you don't have red snapper, you can use another white fish like grouper or sea bass.

- Substitute the coconut milk with coconut cream for a richer sauce.

- Use any combination of bell peppers and tomatoes for the sauce based on your preference.

Make Ahead Tips

You can prepare the coconut sauce ahead of time and store it in the refrigerator for up to 2 days. Simply reheat it before serving with the pan-fried fish.

Presentation Ideas

Serve the Red Snapper with Coconut Sauce on a large platter with the sauce spooned over the fish. Garnish with fresh cilantro leaves for a pop of color and flavor.

Pairing Recommendations

This dish pairs well with a crisp white wine like Sauvignon Blanc or a light beer like a pilsner. The acidity and effervescence of these beverages complement the rich flavors of the coconut sauce.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the fish and sauce in a pan over low heat until warmed through before serving.

Nutrition Information

Calories per serving

Each serving of Red Snapper with Coconut Sauce contains approximately 400 calories. This makes it a satisfying and nutritious meal option.

Carbohydrates

The carbohydrates in this dish mainly come from the flour used to dust the fish and the vegetables in the coconut sauce. Each serving contains approximately 25 grams of carbohydrates.

Fats

The fats in this dish primarily come from the olive oil used for cooking and the coconut milk in the sauce. Each serving contains approximately 20 grams of fat.

Proteins

Red snapper is a great source of protein, with each serving containing approximately 30 grams of protein. This nutrient is essential for building and repairing tissues in the body.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C from the bell peppers and tomatoes, as well as vitamin A from the red snapper. The vegetables in the coconut sauce also provide essential minerals like potassium and magnesium.

Alergens

This recipe contains fish and coconut, which are common allergens. It is important to check for any allergies before preparing this dish.

Summary

Overall, this dish is a well-rounded meal that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a delicious and nutritious option for seafood lovers.

Summary

Red Snapper with Coconut Sauce is a delicious and flavorful dish that combines the delicate taste of red snapper with a rich and creamy coconut sauce. This recipe is perfect for a special dinner or a weekend meal with family and friends. Enjoy this tropical-inspired dish with hot, cooked white rice and fried yellow plantains for a complete and satisfying meal.

How did I get this recipe?

I can still remember the exact moment I stumbled upon this recipe for Red Snapper with Coconut Sauce. It was a warm summer day, just like any other, when I decided to take a leisurely stroll through the bustling market in my hometown. As I made my way through the rows of vendors selling fresh fruits, vegetables, and seafood, a peculiar scent caught my attention.

I followed the aroma to a small stall tucked away in the corner of the market, where a kind old woman was busy cooking up a storm. She had a pot simmering on the stove, filled with a rich and fragrant coconut sauce that made my mouth water just from the smell of it. Curious, I asked her what she was making, and she smiled warmly and told me it was her special recipe for Red Snapper with Coconut Sauce.

Intrigued, I watched as she expertly prepared the dish, adding a dash of this and a pinch of that with the ease of someone who had been cooking for years. She explained to me the importance of using fresh ingredients and taking the time to let the flavors meld together, creating a dish that was both comforting and exotic at the same time.

I couldn't wait to try it for myself, so I asked her if she would be willing to share the recipe with me. To my delight, she agreed, and as she wrote down the ingredients and instructions on a small scrap of paper, I felt like I had uncovered a hidden treasure.

Over the years, I have made this Red Snapper with Coconut Sauce recipe countless times, each time bringing back memories of that fateful day in the market. I have shared it with friends and family, who have all marveled at the unique combination of flavors and textures that make this dish so special.

The secret, as the old woman had told me, lies in the quality of the ingredients. Fresh red snapper, caught that morning from the local fisherman, is essential for the dish to truly shine. The coconut sauce, made from scratch with coconut milk, ginger, garlic, and a touch of chili for heat, is what gives the dish its signature taste.

As I prepare the dish in my own kitchen, I can't help but think of the old woman in the market, who had so generously shared her recipe with me. I like to imagine that she learned it from her grandmother, who learned it from hers, creating a chain of culinary knowledge that has been passed down through generations.

And so, as I take a bite of the tender red snapper, bathed in the creamy coconut sauce, I am reminded of the power of food to connect us to our past and to each other. The recipe may have been handed down to me by a stranger in a market, but the memories and traditions associated with it are now a part of my own story, to be cherished and shared for years to come.