Butterfly Snapper with Herbaceous Coconut Milk Sauce
Butterfly Snapper with Herbaceous Coconut Milk Sauce
Ingredients
For the Butterfly Snapper
- 1 whole snapper fish, cleaned and butterflied
- 1 lime
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder, or to taste
- 1 teaspoon onion powder, or to taste
- 1 teaspoon paprika, or to taste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/4 cup coconut oil, for frying
For the Herbaceous Coconut Milk Sauce
- 1 yellow onion, sliced
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 1/2 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 scotch bonnet pepper, sliced (remove seeds for less heat)
- 3 fresh thyme sprigs
- 1 1/2 cups full-fat coconut milk
For Serving and Garnish
- 3 ripe plantains, for mashing
- 2 cups white rice, uncooked, for steaming
- 1/4 cup green onion, chopped
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Rinse the butterflied snapper under cold water and pat dry thoroughly with paper towels. Squeeze the juice of one lime over both sides of the fish. Season both sides generously with salt, black pepper, garlic powder, onion powder, paprika, dried oregano, dried thyme, and dried parsley. Rub the seasonings thoroughly into the fish, ensuring it's evenly coated.
⏱️ 10 min
- 2
Heat the coconut oil in a large, heavy-bottomed pan or skillet over medium-high heat until it shimmers and is sizzling. Carefully place the seasoned snapper into the hot oil, skin-side down first if possible. Fry for 5-7 minutes per side, or until golden brown and cooked through. The fish should flake easily with a fork. Once cooked, carefully remove the fish from the pan and set it aside on a plate.
⏱️ 15 min
- 3
Reduce the heat to medium. In the same pan with the residual oil from frying the fish, add the sliced yellow onion and all bell peppers. Sauté for 5-7 minutes, until softened. Add the minced garlic, sliced scotch bonnet pepper, and fresh thyme sprigs to the pan. Continue to sauté for another 2-3 minutes, until aromatic.
⏱️ 10 min
- 4
Pour the full-fat coconut milk into the pan with the sautéed vegetables. Stir well to combine all ingredients. Bring the sauce to a gentle simmer, stirring occasionally, and let it cook for 5 minutes to allow the flavors to meld.
⏱️ 5 min
- 5
Carefully return the fried snapper fish to the pan, nestling it into the simmering coconut milk sauce. Spoon the sauce over the fish to coat it thoroughly. Allow the fish to simmer briefly in the sauce for 3-5 minutes, absorbing the rich flavors. While the fish simmers, prepare your mashed ripe plantains and steamed white rice according to your preferred methods.
⏱️ 15 min
- 6
To serve, plate the mashed ripe plantains and steamed white rice. Carefully transfer the snapper, generously covered with the herbaceous coconut milk sauce and vegetables, onto the plate alongside the sides. Garnish the dish with freshly chopped green onion and cilantro before serving immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Butterfly Snapper with Herbaceous Coconut Milk Sauce
For the Butterfly Snapper
- 1 whole snapper fish, cleaned and butterflied
- 1 lime
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder, or to taste
- 1 teaspoon onion powder, or to taste
- 1 teaspoon paprika, or to taste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/4 cup coconut oil, for frying
For the Herbaceous Coconut Milk Sauce
- 1 yellow onion, sliced
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 1/2 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 scotch bonnet pepper, sliced (remove seeds for less heat)
- 3 fresh thyme sprigs
- 1 1/2 cups full-fat coconut milk
For Serving and Garnish
- 3 ripe plantains, for mashing
- 2 cups white rice, uncooked, for steaming
- 1/4 cup green onion, chopped
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Rinse the butterflied snapper under cold water and pat dry thoroughly with paper towels. Squeeze the juice of one lime over both sides of the fish. Season both sides generously with salt, black pepper, garlic powder, onion powder, paprika, dried oregano, dried thyme, and dried parsley. Rub the seasonings thoroughly into the fish, ensuring it's evenly coated.
⏱️ 10 min - 2
Heat the coconut oil in a large, heavy-bottomed pan or skillet over medium-high heat until it shimmers and is sizzling. Carefully place the seasoned snapper into the hot oil, skin-side down first if possible. Fry for 5-7 minutes per side, or until golden brown and cooked through. The fish should flake easily with a fork. Once cooked, carefully remove the fish from the pan and set it aside on a plate.
⏱️ 15 min - 3
Reduce the heat to medium. In the same pan with the residual oil from frying the fish, add the sliced yellow onion and all bell peppers. Sauté for 5-7 minutes, until softened. Add the minced garlic, sliced scotch bonnet pepper, and fresh thyme sprigs to the pan. Continue to sauté for another 2-3 minutes, until aromatic.
⏱️ 10 min - 4
Pour the full-fat coconut milk into the pan with the sautéed vegetables. Stir well to combine all ingredients. Bring the sauce to a gentle simmer, stirring occasionally, and let it cook for 5 minutes to allow the flavors to meld.
⏱️ 5 min - 5
Carefully return the fried snapper fish to the pan, nestling it into the simmering coconut milk sauce. Spoon the sauce over the fish to coat it thoroughly. Allow the fish to simmer briefly in the sauce for 3-5 minutes, absorbing the rich flavors. While the fish simmers, prepare your mashed ripe plantains and steamed white rice according to your preferred methods.
⏱️ 15 min - 6
To serve, plate the mashed ripe plantains and steamed white rice. Carefully transfer the snapper, generously covered with the herbaceous coconut milk sauce and vegetables, onto the plate alongside the sides. Garnish the dish with freshly chopped green onion and cilantro before serving immediately.
⏱️ 5 min