Nutritional Info

Nutrition Facts

Serving Size 1 (127g)

Calories 277
Calories from Fat 49 (18%)
Amount Per Serving %DIV
Total Fat 5.4g 8%
Saturated Fat 1.1g 6%
Monounsaturated Fat 3.3g
Polyunsaturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 0.7mg 0%
Sodium 20.3mg 1%
Potassium 540.3mg 11%
Total Carbohydrate 50.4g 17%
Dietary Fiber 0.7g 3%
Sugars 0.6g
Protein 6.2g 12%

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Recipe Description
Golden fish fillets in a voluptuous coconut sauce spiked with lime, is a classic dish that is revered in the Caribbean, Venezuela, Brazil, and Honduras. The light textured snapper is first steeped in a tangy adobo, a marinade of lime juice, garlic, and spices, then dusted with flour and sauteed in a little olive oil until crisp. The smooth, rich coconut lime sauce acts as a marvelous counterpoint to the snapper. Serve with white, fluffy rice.
Prep time
1 hr 20 min
Cook time
20 min
Ready In
1 hr 40 min


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Serves To:USMetric
1/4 Teaspoon(t)  salt
1 1/2 Pound(lb)  fresh skinless red snapper fillets, cut into 8 equal pieces
1/2 Cup(c)  unbleached all purpose flour
1   small yellow onion, peeled and finely minced
1 Clove(clv)  medium garlic, peeled and finely minced
1   jalapeno or serrano chile, seeded and diced
1 Tablespoon(T)  olive oil
1/2 Tablespoon(T)  light rum
1 1/2 Tablespoon(T)  tomato paste
1   bay leaf
1/4 Teaspoon(t)  salt, or to taste
1 Tablespoon(T)  fresh sprigs of parsley, for garnish
1/4 Teaspoon(t)  black pepper
4 Tablespoon(T)  olive oil, for sauteing
14 Ounce(oz)  unsweetened coconut milk
1/4 Cup(c)  lime juice, freshly squeezed
2 Clove(clv)  large garlic, peeled and crushed
1/2 Teaspoon(t)  oregano, dried


Mix together all the ingredients for the marinade in a large shallow glass baking dish. Arrange the snapper in the baking dish, cover with plastic wrap, and marinate in the refrigerator, turning once, for 1 hour, but no longer. Meanwhile, make the coconut lime sauce by sauteing the minced onions, garlic, and chile in the olive oil over medium heat until the onions are just golden, about 4 minutes. Pour in the rum and cook the vegetables for another minute. Add the coconut milk, tomato paste, bay leaf, and salt, and blend well. Reduce the heat to low and cook the sauce for 5 minutes. Add the lime juice, stir for 30 seconds, and then remove the sauce from the heat and keep warm. Spread the 1/2 cup flour on waxed paper. Pat the snapper fillets dry with paper towels, and then coat each well in flour on both sides. Shake off the excess flour. Coat the bottom of a large skillet lightly with olive oil. Heat the olive oil over medium heat and saute 3 or 4 snapper fillets at a time in a single layer, turning once, until golden brown, about 2 1/2 minutes per side, 1 minute longer for thicker fillets. Remove the fillets with a slotted spatula to a plate covered with paper towels and drain. Add more olive oil to the skillet as necessary during the sauteing. To assemble the dish, pour an equal amount of coconut lime sauce on each of 4 dinner plates. Arrange 2 snapper fillets on top of the sauce on each plate. Garnish each dish with a sprig of parsley and serve at once.

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