Noach Recipe – Red Snapper with Coconut Milk

RED SNAPPER WITH COCONUT MILK

Helen Nash

• Makes 4 servings

I like to serve this dish on a bed of coconut rice, topped with an Asian-inspired sauce and garnished with bright green cilantro leaves.

4 skinless snapper fillets (about 6 ounces/170 g each)

Kosher salt

Freshly ground black pepper

1/2 teaspoon curry powder

3 tablespoons freshly squeezed lime juice

coconut-milk sauce

3 plum tomatoes

2 tablespoons extra virgin olive oil

3 shallots, minced

3 garlic cloves, minced

3/4 cup (180 ml) coconut milk

Kosher salt

Freshly ground black pepper

Cilantro leaves, for garnish

Pat the fillets dry with paper towels and lightly season both sides with salt and pepper. Place the fish in a large zip-top plastic bag. In a small bowl, combine the curry powder

and lime juice. Pour over the fish. Seal the bag and refrigerate for at least 2 hours. Before cooking bring the fish back to room temperature. Preheat the oven to 450°F (230°C).

to make the sauce: Bring a pot of water to a boil. Drop in the tomatoes, return the water to a boil, and drain. Core the tomatoes and slip off the skin. Cut tomatoes in half widthwise and squeeze gently to remove the seeds. Dice the tomatoes.

Heat the oil in a small saucepan. Add the shallots and garlic and sauté over low heat until soft. Add the tomatoes and coconut milk. Cook for 5 minutes. Season to taste.

Season the sauce with salt and pepper and bring it to a boil. Pour it into a nonreactive baking pan large enough to hold the fillets in one layer. Spread the sauce, and place the fish on top, of the sauce with the skinned side up. Bake for 8 minutes, or until the inside of the fish has just turned opaque. (The fish will continue cooking when it is removed from the heat.)

to serve: Make a bed of rice in the center of each plate, top with a fillet, then spoon the sauce over it. Garnish with cilantro leaves.

Helen Nash is the author of Helen Nash’s New Kosher Cuisine: Healthy, Simple & Stylish (Overlook Press Hardcover). For more information about Helen and her cookbook visit http://www.helennashkoshercuisine.com/.

Known for being an innovator in the field of kosher cooking, Helen Nash has spent most of her life in New York City. She studied with world-famous cooks Michael Field, Marcella Hazan, Lydie Marshall, and Millie Chan. An accomplished lecturer and teacher, she has given demonstrations at New York University and the legendary De Gustibus cooking school at Macy’s, as well as at numerous synagogues and Jewish community centers. She believes that eating well on a daily basis requires good planning, careful selection of seasonal ingredients, portion control, and an emphasis on nutrition. In her latest cookbook, Helen Nash’s New Kosher Cuisine: Healthy, Simple & Stylish Helen features many new and imaginative fusion recipes that are as modern as they are nutritious as well as her old favorites and signature dishes, based on traditional Eastern European cuisine.

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