Red Snapper With Coconut-Clam Broth
A delicate dish of crispy-skinned red snapper served in a fragrant coconut-clam broth, garnished with fresh herbs, sprouts, and toasted coconut. The fennel-crusted fish pairs beautifully with the aromatic broth for an elegant seafood experience.
Ingredients
- •1 batch Coconut-Clam Stock
- •4 fillets red snapper fillets
- •2 teaspoons kosher salt
- •2 teaspoons fennel seeds
- •2 tablespoons virgin coconut oil
- •¼ cup cilantro leaves
- •¼ cup alfalfa sprouts
- •2 teaspoons shredded coconut
- •1 pinch flaky sea salt
- •1 tablespoon olive oil
Cooking Instructions
- 1.
Heat stock in a medium pot over low; keep warm.
5 min
- 2.
Meanwhile, sprinkle fish on both sides with kosher salt. Top skin side with fennel seeds, patting lightly to adhere.
3 min
- 3.
Heat coconut oil in a large cast-iron or nonstick skillet over medium-low. Working in 2 batches, cook fish, skin side down, until skin is crisp, 6-8 minutes. Turn and cook on other side 30 seconds.
16 min
- 4.
Divide stock among shallow bowls. Add a fish fillet to each, placing skin side up, and top with cilantro, sprouts, coconut, and some sea salt. Drizzle with olive oil.
3 min
