Name: Roasted Red Snapper with Coconut-Ginger Sauce
Prep time: 38 min
Total time: 38 min
Yield: 4
Ingredients: 2 tsp. dry Caribbean jerk seasoning; 1/2 tsp. salt; 1 can coconut milk (not cream of coconut; see Tip); c. Sliced scallions; 1 tbsp. minced garlic; 1 tbsp. minced or grated fresh ginger; 4 red snapper fillets (about 8 oz each); Cooking spray; 2 c. shredded carrots; 1 red pepper; 6 oz. baby spinach; Garnish: chopped fresh cilantro or parsley

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.