Red Snapper With Coconut-Clam Broth

Ingredients for Red Snapper With Coconut-Clam Broth

• Coconut-Clam Stock

• 4 (140g) red snapper fillets

• 2 teaspoons kosher salt

• 2 teaspoons fennel seeds, lightly crushed

• 2 tablespoons virgin coconut oil or vegetable oil

• 1/4 cup coriander leaves with tender stems

• 1/4 cup alfalfa sprouts

• 2 teaspoons toasted unsweetened shredded coconut

• Flaky sea salt

• Olive oil (for drizzling)

How to make Red Snapper With Coconut-Clam Broth

Heat stock in a medium pot over low; keep warm.

Meanwhile, sprinkle fish on both sides with kosher salt. Top skin side with fennel seeds, patting lightly to adhere.

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.

Divide stock among shallow bowls. Add a fish fillet to each, placing skin side up, and top with coriander, sprouts, coconut, and some sea salt. Drizzle with olive oil.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.