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Roasted Red Snapper with Coconut-Ginge..

Provided by Woman's Day

  • Saved by 4 people
  • Viewed 26 Times
  • Shared 5 Times
  • Prep: 20 mins
  • Cook:
  • Ready in: 38 mins
  • Serves:

Ingredients

  • 2 tsp dry spice blend Caribbean jerk seasoning
  • 1/2 tsp salt
  • 1 can (13.5 oz) coconut milk
  • 1/3 cup sliced scallions
  • 1 Tbsp minced garlic
  • 1 Tbsp minced fresh ginger
  • 4 red snapper fillets (about 13/ lb), each cut in 3 pieces
  • Nonstick cooking spray
  • 2 cups preshredded carrots (from 10-oz bag)
  • 1 red bell pepper, seeded, cut in thin strips
  • 1 bag (6 oz) baby spinach
  • Garnish: chopped cilantro or parsley
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Cooking Instructions

Heat oven to 400°F. Lightly coat a 151⁄2 x 101⁄2-in. rimmed baking sheet with nonstick spray. Mix jerk seasoning and salt in a small bowl.

Put coconut milk, scallion, 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.

Meanwhile sprinkle both sides of fish with remaining seasoning mixture. Arrange skin side up on baking sheet; coat skin with nonstick spray. Bake 8 to 10 minutes until cooked through.

Add carrots and pepper strips to skillet, cover and cook 5 minutes. Stir in spinach; cook until it wilts.

Place snapper on serving plates. Spoon vegetables and sauce over fish. Garnish with cilantro.

Serve with lime rice.

Nutritional Information per Serving

Calories 449  Fat 24g  Saturated fat 19g  Cholesterol 73mg  
Sodium 541mg  Carbohydrate 17g  Fiber 5g  

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This recipe has been added to the following public cookbooks:
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