Naples Fishing Recipe: Coconut Snapper with Spinach Endive Sauté

Coconut is a great addition to fish recipes; it makes sauces and flavors richer and creamier. Not only is it delicious, but it’s healthy, unlike many hydrogenated oils that could be added to foods instead. Below is a great recipe that pairs the strong flavors of coconut, cilantro, and ginger with the mild snapper and bitter endive. Enjoy!

Serves: 4

3 tablespoons olive oil, divided

4 (6-ounce) snapper filets

3/4 teaspoon salt

1/4 teaspoon black pepper

2 cloves garlic, crushed

1 teaspoon fresh ginger, peeled and grated

1/2 cup diced onion, divided

1 cup canned coconut milk

2 tablespoons fresh lime juice

1 teaspoon soy sauce

1/4 teaspoon hot sauce

1/2 cup fresh cilantro, chopped

1 head Belgian endive, thin sliced

1 (10-ounce) bag spinach, washed

Season fillets with salt and pepper.

In large sauté pan, heat 1 tablespoon olive oil over medium-high heat.

Cook fillets 3 to 4 minutes per side until cooked through.

Remove fish from skillet and keep warm.

For coconut sauce, return pan to heat and cook garlic, ginger and 1/4 cup onion until tender.

Add coconut milk, lime juice, soy sauce, hot sauce and bring to a boil.

Lower heat and add cilantro; simmer for 5 minutes.

In a separate, large skillet, heat the remaining oil over medium-high heat.

Sauté remaining 1/4 cup onion, endive and spinach until greens are just wilted.

Serve fillets with sauce over sautéed vegetables.

Recipe and photo courtesy of freshfromflorida.com

December is a good month for snapper. Want to catch one yourself? Join Captain Geoff of Chasin’ Tales on a Naples fishing charter today. To book a trip, call 239-216-0378 or click here for more information.