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Eric Ripert's Poached Snapper with Coconut Milk and Tomatoes
Eric Ripert's Snapper with Coconut Milk and Tomatoes + Caribbean Fried Rice
Zach Pagano / TODAY
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3.6034484 (116 rated)
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Bake fish in a fragrant mixture of coconut milk, tomatoes and ginger for a luxurious dinner that's surprisingly easy to prepare.


    • 1 tablespoon canola oil
    • 1 tablespoon ginger, minced
    • 3 shallots, minced
    • 2 cloves garlic, minced
    • 3 ripe tomatoes, seeded and cut into ¼-inch dice
    • 1 cup fresh coconut milk or canned
    • 6 (5-ounce) red snapper fillets
    • Fine sea salt
    • Freshly ground pepper
    • 2 limes
    • 4 cups cooked rice or Caribbean Fried Rice, to serve


1. In a medium-sized pot over medium heat, warm the canola oil. Add the ginger, shallots and garlic and sweat until tender, but before they begin to color, about 5-7 minutes. Add tomatoes and coconut milk and simmer until the tomatoes give release their juices and are tender, about 5 minutes.

2. Preheat the oven to 400°F. 

3. Place the tomato mixture in a casserole large enough to accommodate all snapper fillets in a single layer. Generously season the fillets with salt and pepper. Place the snapper in the casserole. 

4. Bake in the preheated oven until the snapper is cooked through, about 7-8 minutes. To test for doneness, insert a skewer in the thickest part of the fish for five seconds. Place the skewer on the inside of your wrist; if the skewer is warm, the fish is done.

5. To serve, spoon 1/4 cup of the tomato mixture on a warmed plate and top with a snapper fillet. Squeeze lime juice over each plate. Serve with cooked rice or Caribbean Fried Rice on the side.

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Make Eric Ripert's poached snapper with fried rice

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