Skip over navigation
Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Coconut Florida Snapper with Spinach Endive Sauté

3 tablespoons olive oil, divided
4  6-ounce snapper filets
3/4 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic, crushed
1 teaspoon fresh ginger, peeled and grated
1/2 cup diced onion, divided
1 cup canned coconut milk
2 tablespoons fresh lime juice
1 teaspoon soy sauce
1/4 teaspoon hot sauce
1/2 cup fresh cilantro, chopped
1 head Belgian endive, thin sliced
1  10-ounce bag spinach, washed

Season fillets with salt and pepper. In large sauté pan, heat 1 tablespoon olive oil over medium-high heat. Cook fillets 3 to 4 minutes per side until cooked through. Remove fish from skillet and keep warm. For coconut sauce, return pan to heat and cook garlic, ginger and 1/4 cup onion until tender. Add coconut milk, lime juice, soy sauce, hot sauce and bring to a boil. Lower heat and add cilantro; simmer for 5 minutes. In a separate, large skillet, heat the remaining oil over medium-high heat. Sauté remaining 1/4 cup onion, endive and spinach until greens are just wilted. Serve fillets with sauce over sautéed vegetables.

4 servings

Nutritional Value Per Serving
Calories 400, Calories From Fat 222, Total Fat 25g, Saturated Fat 13g, Trans Fatty Acid 0g, Cholesterol 63mg, Total Carbohydrates 7g, Protein 38g, Omega 3 Fatty Acid 0g

Look for "Fresh from Florida" ingredients at your grocery store.

Coconut Florida Snapper with Spinach Endive Sauté Download High-Resolution Image (JPG)

FFF Banner
Get Adobe Acrobat Reader