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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
Eric Ripert's Snapper with Coconut Milk and Tomatoes + Caribbean Fried RiceZach Pagano / TODAY
Cook Time:
25 mins
Prep Time:
40 mins

Chef notes

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 black pepper
  • 2 limes
  • 4 cups cooked rice or Caribbean rice, to serve



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.


Preheat the oven to 400°F. 


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. 


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.


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.