Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Sunday, July 17, 2016

Pan-Roasted Red Snapper with Spicy Coconut Sauce

Red snapper from the Gulf of Mexico is a tender, mild-tasting fish that’s a favorite in my house. But don’t let its tenderness fool you. This seemingly delicate fish is hearty enough to take on a very flavorful, bold sauce—in this case, coconut milk spiked with the warm heat of fresh ginger and the sassy spice of Thai chiles. That’s a good combo.

Serves 2

  • 1/3 cup coconut milk
  • 1 tbsp tamari (or regular soy sauce)
  • 2 tsp fresh lime juice
  • 2 tsp brown sugar
  • 1 tsp sambal oelek (ground fresh chile paste)
  • 1 tsp cornstarch
  • 2 tsp peanut oil
  • 2 green (or red) Thai chiles, finely chopped
  • 1 garlic clove, finely chopped
  • 1/2-inch piece of ginger, peeled and finely chopped
  • 1 tbsp olive oil
  • 1 10-oz red snapper filet (about 3/4 inch in thickest part), skin on 1 side, halved
  • sea salt
  • freshly ground black pepper
  • cooked rice, for serving
Sauce Ingredients
Red Snapper

  1. Preheat the oven to 375°F.
  2. Combine the coconut milk and next 5 ingredients (through cornstarch) in a bowl, stirring well to dissolve the sugar and cornstarch. Set aside.
  3. Heat a small skillet or saucepan over medium heat and add the peanut oil. Add the chiles, garlic, and ginger and stir-fry 1 minute.
  4. Add the coconut milk mixture and bring to a simmer. Reduce the heat to low and cook until slightly thickened, stirring constantly, 1-2 minutes. Remove from the heat and set aside. (If you’re not cooking the fish right away, cover the sauce for up to 1 hour and re-warm gently just before using.)
Coconut Milk Mixture
Chile Mixture
Spicy Coconut Sauce
  1. Heat an ovenproof skillet over medium-high heat and add the olive oil, swirling to coat. Season the flesh of the red snapper with salt and pepper and place flesh-side down in the pan. Cook until beginning to lightly char, 2-3 minutes.
  2. Turn the fish flesh-side up and place the pan in the oven. Roast until just cooked through, about 3 minutes, depending on thickness.
Snapper Beginning to Cook 
Roasted Red Snapper
Divide the rice between 2 plates. Place 1 piece of fish on top of each and spoon the sauce on top. Serve right away.

Pan-Roasted Red Snapper with Spicy Coconut Sauce

1 comment:

  1. This looks amazing!! Thanks for sharing on the What's for Dinner link up!