Tonight I made one of the best things straight from the Caribbean food of Goya! Let me tell you an old secret. If you ever find a recipe on the back of a box or a can it's usually one of the best things you've tasted. A few weeks ago I had a can of Goya coconut milk for a cocktail and noticed a recipe for Coconut Snapper. My youngest son and I headed to the grocery store for all the ingredients, and it was a family winner, six year-old, eight year-old and wife approved. Here is how I made it with just a few changes. Chances are you have most of the ingredients. I paired it with an avocado dressed green salad and a strawberry tart for dessert with a Sauvignon Blanc from Marlborough, NZ. This is a light fish dish that is summery and elegant enough for a dinner party or simple enough for a weeknight dinner.
Ingredients
- 1 Lime
- 2 Tablespoons Olive Oil
- 4 Stalks Celery, Julienned
- 1 Medium White Onion, Julienned
- 3 Tablespoons Jarred Minced Garlic
- 1 Medium Tomato, Peeled, Julienned and Deseeded. Homegrown if you have it.
- 2 13 oz Cans Coconut Milk
- 1 Tablespoon Tomato Paste
- 1 Package Goya Chicken Broth Packet
- 2 Bay Leaves
- Salt and Pepper to Taste
- 4 Filets of Red Snapper
- 3 Cups of White Rice
Method
- Heat the olive oil on medium heat.
- Add onions, celery and garlic and cook stirring occasionally for 10 minutes.
- Add tomato paste and cook for two minutes.
- Sprinkle each fish filet that has been patted dry with 1/4 of the juice of one lime and retain on a plate.
- Add coconut milk, bay leaves, chicken broth packet to the onions and celery.
- Bring sauce to boil and then reduce to simmer for 10 minutes.
- Add fish filets and cook for about 5 minutes or more depending on the size of each filet.
- Remove the bay leaves.
- Serve immediately when the fish is fork tender and flaky being careful not to overcook.
- Spoon the sauce over rice and place the fish on top.
- Enjoy immediately.
Tags: #snapper #fish #coconut #Goya
