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Filet of Red Snapper with Coconut Sauce

Filet of Red Snapper with Coconut Sauce

Lime and coconut work together for a really great flavor for Red Snapper.

Fillet of Red Snapper with Coconut Sauce
Serves 4
Total Time: 45 minutes

4 large red snapper fillets
Juice of 1 lime
2 tablespoons olive oil
3 teaspoons minced garlic
1 medium sweet onion, sliced julienne style
1 celery stalk, sliced julienne style
1 tablespoon tomato paste
2 cans (13.5 oz) coconut milk
1 package GoyaCubitos-Powdered Chicken Bouillon
2 bay leaves
1 large ripe tomato, seed and sliced julienne style
2 cups cooked white rice, hot

Sprinkle fillets with lime juice. Heat oil, stir in garlic, onion and celery and cook for 10 minutes, stirring often. Stir in tomato paste and cook until heated through. Stir in coconut milk, bouillon and bay leaf. Bring to a boil and let simmer for about 10 minutes. Stir in the sliced tomatoes, add fillets, skin side up.  Gently push the fillet into the sauce so that they are covered. Simmer for approximately 5 minutes or until the fish flakes easily. Remove fillets from the sauce, keep warm, and continue to simmer the sauce until it thickens to the desired consistency.