From: Woman's Day US
Yields:
4
Prep Time:
38 mins
Total Time:
38 mins
Cal/Serv:
449
This protein-packed recipe is full of zesty flavor, with Caribbean jerk seasoning, coconut milk, garlic and ginger adding depth to a medley of vegetables that are spread atop baked red snapper fillets.
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Ingredients
- 2 tsp. dry Caribbean jerk seasoning
- 1/2 tsp. salt
- 1 can coconut milk (not cream of coconut; see Tip)
- cup Sliced scallions
- 1 Tbsp. minced garlic
- 1 Tbsp. minced or grated fresh ginger
- 4 red snapper fillets (about 8 oz each)
- Cooking spray
- 2 cups shredded carrots
- 1 red pepper
- 6 oz. baby spinach
- Garnish: chopped fresh cilantro or parsley
Directions
- Step 1Heat oven to 400°F. Lightly coat a rimmed baking sheet with cooking spray. Mix jerk seasoning and salt in a small bowl.
- Step 2Put coconut milk, scallions, garlic, ginger and 3⁄4 tsp jerk seasoning mixture in a large nonstick skillet. Bring to a boil, reduce heat and gently boil 3 minutes to thicken slightly.
- Step 3Meanwhile, sprinkle both sides of fish with remaining seasoning mixture. Arrange skin side up on baking sheet; coat skin with cooking spray. Bake 8 to 10 minutes until cooked through.
- Step 4Add carrots and pepper strips to skillet, cover and cook 5 minutes. Stir in spinach and cook until it wilts.
- Step 5Place snapper on serving plates. Spoon vegetables and sauce over the fish. Garnish servings with cilantro.
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