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Coconut Red Snapper with Pineapple Salsa

Looking for a fresh and healthy seafood dish? Our red snapper with pineapple salsa is the perfect combination of sweet and savory flavors to satisfy your taste buds.
Course Main Dish
Cuisine American
Keyword coconut red snapper, paleo fish, red snapper recipe
Prep Time 15 minutes
Cook Time 8 minutes
Marinating Time 1 hour
Total Time 1 hour 23 minutes
Servings 4
Calories 396kcal
Cost $35

Ingredients

For the salsa

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

  1. User this recipe for any preferred firm texture white fish. 
  2. This is an excellent recipe to make on the grill.  Just use a fish basket or over a grill mat.
  3. Fish should reach 145F internally at the thickest point for safety before serving. 

Nutrition

Serving: 4g | Calories: 396kcal | Carbohydrates: 37g | Protein: 26g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 80mg | Potassium: 890mg | Fiber: 5g | Sugar: 25g | Vitamin A: 1487IU | Vitamin C: 158mg | Calcium: 83mg | Iron: 2mg