Ingredients
- 4 red snapper filets
- 2 limes
- 2 garlic cloves
- 1/4 cup extra-virgin olive oil
- 1 cup white onion
- 1 cup celery stalk
- 1 cup serrano
- 1 cup tomato
- 1/2 cup dry white wine
- 1 cup shrimp stock
- 1 can unsweetened coconut milk
- 1 can salt and freshly ground black pepper
- 1/2 cup mint
- 1/2 cup coconut
Preparation
Baking Directions:
Rinse the snapper and pat dry with paper towels.
In a small bowl, mix the lime juice and half of the garlic together; rub it on both sides of the fish and let it sit for 15 minutes.
Heat 2 tablespoons of the oil in a large saucepan over a medium flame.
When the oil is hot, add the onion, celery, serrano and remaining garlic to the pan.
Cook, stirring, for 5 minutes, until the vegetables are soft.
Add the tomato and wine and continue to cook for another 5 minutes to break down the tomatoes and evaporate the liquid.
Pour in the stock and coconut milk, season with salt and pepper to taste and simmer for 15 minutes, until thick enough to coat the back of a spoon.
Meanwhile, heat the remaining 2 tablespoons of oil in a nonstick skillet over a medium-high flame.
Scrape off the garlic from the snapper so it won’t burn, and season both sides with 1 teaspoon each of salt and pepper.
When the oil begins to smoke, lay the filets in the pan.
Gently press the fish with a spatula to brown, about 5 minutes.
Carefully transfer the fish to the coconut-broth mixture, browned-side up.
Toss in the mint, cover, reduce the heat to low and simmer for 5 minutes to finish cooking the fish all the way through.
Serving Directions:
Serve the snapper with a ladleful of sauce and garnish with the toasted coconut.
