Red Snapper Fillet in Velvety Coconut Sauce with Sauteed Vegetables
Freshly caught Red Snapper fillet, delicately seasoned and pan-seared to perfection.
Adorned in a luxurious coconut sauce infused with aromatic spices and herbs.
Ingredients:
For the Red Snapper Fillet:
4 Red Snapper fillets, skin removed
1 tablespoon olive oil
Salt and pepper to taste
For the Coconut Sauce:
1 can (14 ounces) coconut milk
2 cloves garlic, minced
1 teaspoon grated ginger
1 tablespoon red curry paste
2 tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon brown sugar
Salt to taste
Chopped fresh cilantro for garnish
For the Sauteed Vegetables:
2 cups mixed vegetables (such as bell peppers, carrots, cabbage, and broccoli), thinly sliced
1 tablespoon olive oil
2 cloves garlic, minced
Salt and pepper to taste
Instructions:
Prepare the Red Snapper Fillets:
Pat dry the Red Snapper fillets with paper towels to remove excess moisture.
Season both sides of the fillets with salt and pepper (or to taste)
In a large pan, heat olive oil over medium-high heat.
Carefully place the fillets in the pan and cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove from heat and set aside.
Make the Coconut Sauce:
In the same pan used for cooking the fish, add minced garlic and grated ginger. Stir for 1-2 minutes until fragrant.
Stir in the red curry paste and cook for another minute.
Pour in the coconut milk, soy sauce, lime juice, and brown sugar. Stir well to combine.
Bring the sauce to a simmer and cook for 5-7 minutes, stirring occasionally, until slightly thickened.
Season with salt to taste.
Return the cooked Red Snapper fillets to the skillet, spooning the sauce over them. Cook for an additional 2-3 minutes to heat through.
Prepare the Sauteed Vegetables:
In a separate pan, heat olive oil over medium heat.
Add minced garlic and stir for 1 minute until fragrant.
Add the sliced mixed vegetables to the skillet.
Stir the vegetables for 5-7 minutes, stirring occasionally, until tender yet still crisp.
Season with salt and pepper to taste.
Serve:
Arrange the Red Snapper fillets on serving plates.
Spoon the velvety coconut sauce generously over the fillets.
Garnish with chopped fresh cilantro.
Serve alongside the sauteed vegetables.
Enjoy the exquisite flavours of this Red Snapper delicacy with your loved ones!
Source: Jamaican Food