Roasted Red Snapper with Coconut-Ginger Sauce

No ratings yet
Print Pin

Ingredients

  • 2 tsp. dry Caribbean jerk seasoning
  • 1/2 tsp. salt
  • 1 can coconut milk not cream of coconut; see Tip
  • c. sliced scallions
  • 1 tbsp. minced garlic
  • 1 tbsp. minced or grated fresh ginger
  • 4 red snapper fillets about 8 oz each
  • Cooking spray
  • 2 c. shredded carrots
  • 1 red pepper
  • 6 oz. baby spinach
  • Garnish: chopped fresh cilantro or parsley

Instructions

  • Heat oven to 400°F. Lightly coat a rimmed baking sheet with cooking spray. Mix jerk seasoning and salt in a small bowl.
  • Put coconut milk, scallions, garlic, ginger and 3⁄4 tsp jerk seasoning mixture in a large nonstick skillet. Bring to a boil, reduce heat and gently boil 3 minutes to thicken slightly.
  • Meanwhile, sprinkle both sides of fish with remaining seasoning mixture. Arrange skin side up on baking sheet; coat skin with cooking spray. Bake 8 to 10 minutes until cooked through.
  • Add carrots and pepper strips to skillet, cover and cook 5 minutes. Stir in spinach and cook until it wilts.
  • Place snapper on serving plates. Spoon vegetables and sauce over the fish. Garnish servings with cilantro.