Indulge in a mouthwatering meal that will tantalize your taste buds and keep you feeling good about your health choices. Our coconut red snapper and pineapple salsa dish is the ultimate catch, perfect for seafood enthusiasts who crave a fresh and exotic flavor.
Coconut Red Snapper And Pineapple Salsa
Red snapper may have a reputation for being a tricky fish to keep moist and tender, but our recipe guarantees perfectly cooked results every time. Marinating the fillets in lime juice and garlic before coating them with coconut and thyme helps infuse the fish with flavor and seal in moisture. The pineapple salsa with bell pepper and onion adds a refreshing and fruity contrast and gives you a serving of healthy, fresh vegetables.
To complete this meal, pair it with a side of oven-roasted broccoli for a tasty meal.
Ingredients
Serves: 4 Prep Time:15 min + 1 hrs Cook Time: 8 min
For the salsa:
• 1 small pineapple, diced
• 1 onion, finely diced
• 1 bell pepper, finely diced
• 1 teaspoon paprika
• 1 teaspoon lemon juice
• 2 teaspoon extra-virgin olive oil
• Sea salt and freshly ground black pepper to taste
For the fish:
• 4 red snapper fillets
• Juice of 2 ½ limes
• 1 clove garlic, minced
• 4 tablespoon coconut flakes
• 2 teaspoon fresh thyme leaves
• Cooking fat
• Sea salt and freshly ground black pepper to taste
How to Make Coconut Red Snapper And Pineapple Salsa
In a bowl, combine the lime juice and garlic. Then, place the snapper fillets into a baking dish, and cover with this marinade. Cover and let it marinate at room temperature for 1 hour.
In a separate bowl, combine the coconut flakes and fresh thyme, then dredge the red snapper fillets in the mixture so it is coated.
In another bowl, stir together the pineapple, onion, bell pepper, paprika, lemon juice, and olive oil. Add salt and pepper to taste.
In a large skillet, melt the cooking fat over medium heat. Then, add the fillets to the hot oil and cook for 3 to 4 minutes per side, until they are crispy and cooked through.
Top with additional lime juice and pineapple salsa to serve.
More Fish Recipes
If you liked this recipe, then you'll love some of our other favorite recipes featuring fish. Take a moment to check them out, bookmark your favorites, and plan to make them soon!
- Grilled Fish with Tomato Lime Salsa
- Fish Tacos Recipe
- Lemon and Garlic Butter Fish
- Apple Citrus Whole Roasted Fish
- Brazillian Style Fish Stew
📖 Recipe
Coconut Red Snapper with Pineapple Salsa
Ingredients
For the salsa
- 1 small pineapple diced
- 1 onion finely diced
- 1 bell pepper finely diced
- 1 teaspoon paprika
- 1 teaspoon lemon juice
- 2 teaspoon extra-virgin olive oil
- Salt and black pepper to taste
For the fish
- 4 red snapper fillets
- 5 tablespoon lime juice
- 1 clove garlic minced
- 4 tablespoon coconut flakes
- 2 teaspoon fresh thyme leaves
- 3 tablespoon cooking fat
- Sea salt and black pepper to taste
Instructions
- Arrange 4 red snapper fillets in a baking dish, pour the marinade on top and let it marinate at room temperature for 1 to 2 hours.4 red snapper fillets, 5 tablespoon lime juice, 1 clove garlic
- Mix coconut flakes and fresh thyme in a separate bowl. Dredge snapper fillets in the mixture to coat them evenly with the flakes.2 teaspoon fresh thyme leaves, 4 tablespoon coconut flakes
- Dice a small pineapple, onion, and bell pepper and put them in a bowl. Add paprika, measured lemon juice, and extra-virgin olive oil. Season with salt and pepper to taste.1 small pineapple, 1 onion, 1 bell pepper, 1 teaspoon paprika, 1 teaspoon lemon juice, 2 teaspoon extra-virgin olive oil, Salt and black pepper
- Heat a large skillet over medium heat and add cooking fat. Cook the fillets for 3 to 4 minutes per side until crispy. During the last minute of cooking, add the remaining lime juice and cooking fat. Ensure that the fish reaches the recommended internal temperature. Add salt and pepper if needed.3 tablespoon cooking fat, Sea salt and black pepper
- Plate the snapper fillets and serve them with the pineapple salsa on the side. Enjoy!
Notes
- User this recipe for any preferred firm texture white fish.
- This is an excellent recipe to make on the grill. Just use a fish basket or over a grill mat.
- Fish should reach 145F internally at the thickest point for safety before serving.
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