The Briny Lemon: 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

Ingredients

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

Preparation

Preheat the oven to 375°F.
Combine the coconut milk and next 5 ingredients (through cornstarch) in a bowl, stirring well to dissolve the sugar and cornstarch. Set aside.
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.
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

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.
Turn the fish flesh-side up and place the pan in the oven. Roast until just cooked through, about 3 minutes, depending on thickness.