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    • Red Snapper with Coconut-Curry Sauce

    Red Snapper with Coconut-Curry Sauce

    Mark Sharron
    Medium difficulty
    1 hour
    02-Apr

    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

    • Step-by-Step Method: Red Snapper with Coconut-Curry Sauce
    • Pat red snapper fillets dry with paper towels
    • Season both sides of fillets with salt and freshly ground black pepper
    • Combine curry powder, ground cumin, ground turmeric, ground ginger, ground coriander, ground cardamom, ground cinnamon, ground nutmeg, and cayenne pepper in a small bowl
    • Sprinkle half of the spice mixture evenly over both sides of the fillets; set remaining spice mixture aside
    • Heat olive oil in a nonstick skillet over medium heat
    • Place fillets skin-side down (if skin on) in the hot pan; cook undisturbed for 2-3 minutes until lightly golden
    • Flip fillets carefully and cook another 2-3 minutes until almost cooked through; remove fillets and keep warm on a plate
    • Add remaining spice mixture to the same skillet; toast gently for 30 seconds to bloom the spices
    • Pour coconut milk into the skillet, stirring to fully incorporate with spices and deglaze any pan residues
    • Simmer the sauce for 2-3 minutes over low heat until slightly thickened
    • Add lime juice to the coconut-curry sauce, stirring to combine and balance flavors
    • Return cooked snapper fillets to the skillet, spooning sauce over each piece; simmer gently for 1-2 minutes more to heat through
    • Taste and adjust seasoning with additional salt, black pepper, or lime juice if needed
    • Remove fillets and arrange on serving plates
    • Spoon coconut-curry sauce over fillets
    • Garnish each plate with chopped fresh cilantro
    • Serve immediately with lime wedges or steamed vegetables if desired