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    • Red Snapper with Coconut-Curry Sauce

    Mark Sharron
    Medium difficulty
    1 hour
    2-4
    Amount Per Serving: Calories 250; Fat 7g; Carbs 2g; Protein 158g
    Red Snapper with Coconut-Curry Sauce is a delicious and flavorful dish that is sure to impress. This easy-to-make recipe combines the sweet and savoury flavours of coconut milk and curry powder with the delicate taste of red snapper. The result is a delectable meal that is sure to satisfy even the pickiest of eaters. With its mild flavour, this dish is perfect for those looking for a light and flavorful meal.  
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    Ingredients

    • 4 red snapper fillets
    • 1 tablespoon olive oil
    • 1 teaspoon curry powder
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon ground turmeric
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon ground coriander
    • 1/4 teaspoon ground cardamom
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon cayenne pepper
    • 1/2 cup coconut milk
    • 1/4 cup freshly squeezed lime juice
    • 2 tablespoons chopped fresh cilantro
    • Salt and freshly ground black pepper, to taste

    Method

    • Preheat oven to 375 degrees F.
    • Place the red snapper fillets in a greased baking dish.
    • In a small bowl, mix together the olive oil, curry powder, cumin, turmeric, ginger, coriander, cardamom, cinnamon, nutmeg, cayenne pepper, coconut milk, and lime juice.
    • Pour the mixture over the fish, making sure to coat it evenly.
    • Bake for 15-20 minutes or until the fish is cooked through.
    • Remove from oven and garnish with chopped cilantro.
    • Serve with steamed vegetables or a side salad.
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