Little Cayman recipes - something new for your family?
Coconut Spinach Snapper – makes 4 servings. Ingredients 1 tbsp canola oil, 4 snapper fillets (about 6 oz each), 3/4 tsp salt, 1/4 tsp black pepper, 2 cloves garlic, crushed, 1 tsp fresh ginger, peeled and grated, 1/2 cup diced red onion, 1 1/2 cups canned light coconut milk, 2 tbsp fresh lime juice, 1/2 cup fresh cilantro, chopped, 1 tsp soy sauce, 1 splash hot sauce, 4 plum tomatoes, diced, 1 red bell pepper, cored, seeded and diced, 1 green bell pepper, cored, seeded and diced, 1 bag (10 oz) spinach, washed (not dried), 1 cup basmati rice, cooked. Season fish with salt and pepper and cook (skin side up, first) 2 or 3 minutes per side. Remove fish from skillet. Return skillet to heat; cook garlic, ginger and 1/4 cup onion until tender. Add coconut milk, lime juice and cilantro and bring to a boil. Add soy and hot sauces and fish; simmer 1 minute. Heat remaining 1/2 tbsp oil in a separate, large skillet over medium-high heat. Sauté remaining 1/4 cup onion, tomatoes, bell peppers and spinach until greens are just wilted. Serve fish over veggies with rice.
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