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Lemon Snapper w/Coconut Rice
Cummulative Rating
N/A
Servings
Makes 6 servings.
Difficulty
Medium |
Ingredients
For the Rice:
1 Tablespoon olive oil
1 medium onion, finely chopped
1-1/2 cups long-grain white rice
2 Tablespoons fresh jalapeno pepper, minced
1 teaspoon garlic, minced
1/2 cup fresh spinach, coarsley chopped
1/4 cup canned unsweetened coconut milk
1 teaspoon cumin
1-1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 Tablespoons shredded unsweetened coconut
2 Tablespoons fresh cilantro, minced
1-1/2 Tablespoons fresh lime juice
1 teaspoon lime zest
For the Snapper:
1/4 cup pine nuts
6 red snapper fillets
1 small onion, finely chopped
1/2 cup fresh lemon juice
2 Tablespoons dry white wine
1 Tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
2 teaspoon fresh chives, minced
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Directions
In a medium saucepan, heat olive oil. Add chopped onion and cook over moderate heat, stirring occasionally, until translucent; approximately 5 minutes. Stir in rice, jalapeno and garlic. Add spinach, coconut milk, cumin, salt, pepper and 3 cups of water. Increase heat to high and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes, or until liquid is absorbed and rice is tender. Fluff rice with a fork, stir in shredded coconut, cilantro, lime juice and lime zest. Set aside and keep warm.
Preheat oven to 350 degrees F.
In a small oven-proof saucepan, toast pine nuts for about 3 minutes, or until lightly browned and fragrant.
Using a sharp knife, make three 1/2 inch slits in each side of snapper filets.
In a non-reactive baking dish, combine onion, lemon juice, white wine, olive oil, salt and pepper. Add fish to dish and turn to coat, marinating for about 5 minutes.
Pour half the marinade into a bowl and set aside.
Bake fish for about 15 minutes until opaque, basting with reserved marinade halfway through cooking.
Transfer snapper to plates, topping with pan juices. Garnish with pine nuts and chives and serve with coconut rice. |
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