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Coconut Spinach Snapper (or Salmon)

July 24, 2008

Haley asked for a fish recipe, so I thought I’d oblidge. This is a recipe I made a long time ago at the beginning of my obsession with coconut milk. It has lots of veggies and is pretty simple to make. You can use any firm-fleshed fish you like, such as salmon, red snapper or halibut, among others. Shrimp or scallops would work too. It’s easiest made in a non-stick pan because the fish can fall apart when removing it. Also, it goes without saying that I don’t use the onion.


Ingredients

1 T canola or vegetable oil
4 fish fillets (about 6 oz each)
3/4 t salt
1/4 t black pepper
2 cloves garlic, crushed
1 t fresh ginger, peeled and grated
1/2 cup diced red onion
1 14 oz can coconut milk
2 T fresh lime juice
1/2 cup fresh cilantro, chopped
1 T fish sauce
Couple splashes hot sauce
4 plum tomatoes, diced
1 red bell pepper, cored, seeded and diced
1 yellow bell pepper, cored, seeded and diced
1 bag (10 oz) spinach, washed (not dried)
1 cup basmati rice, cooked

Directions

Heat 1/2 tbsp oil in large skillet over medium-high heat. Season fish with salt and pepper and cook (skin side up, first) 2 or 3 minutes per side. Remove fish from skillet. Return skillet to heat; cook garlic, ginger and 1/4 cup onion until tender. Add coconut milk, lime juice and cilantro and bring to a boil. Add fish and hot sauces and fish; simmer 1 minute. Heat remaining 1/2 tbsp oil in a separate, large skillet (preferably a wok) over medium-high heat. Sauté remaining 1/4 cup onion, tomatoes, bell peppers and spinach until greens are just wilted. Serve fish over rice topped with veggies.
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One Comment leave one →
  1. Haley permalink
    July 30, 2008 8:43 pm

    I made this last night and it was fantastic! I think the whole dish would be really good with chicken too. It was so filling, and once all the vegetable prep was done, the actual cooking took less than 15 minutes! Awesome.

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