Coconut Crusted Snapper With Rum Sauce
This Coconut Crusted Snapper with Rum Sauce is a delightful dish that captures the flavors of Antigua and Barbuda. The crispy coconut crust perfectly complements the tender snapper, while the rum sauce adds a touch of Caribbean flair.
Ingredients
- 4 snapper fillets
- 1 cup shredded coconut
- 1/2 cup flour
- 2 eggs, beaten
- 1/4 cup vegetable oil
- Salt and pepper to taste
- 1/4 cup rum
- 1/2 cup chicken broth
- 2 tablespoons brown sugar
- 2 tablespoons butter
- 1 tablespoon lime juice
Instructions
- In a shallow dish, mix the shredded coconut with a pinch of salt and pepper. Place the flour and beaten eggs in separate shallow dishes.
- Dredge each snapper fillet in the flour, then dip into the beaten eggs, and finally coat with the shredded coconut, pressing gently to adhere.
- Heat the vegetable oil in a large skillet over medium heat. Add the coconut-crusted snapper fillets and cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the rum, chicken broth, brown sugar, and butter. Cook and stir until the sauce is slightly thickened. Stir in the lime juice and season with salt and pepper to taste.
- Place the coconut-crusted snapper fillets on serving plates and drizzle with the rum sauce. Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 15 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320
- Carbohydrates
- 15g
- Protein
- 25g
- Fat
- 18g
Supplies
Shallow dishes for coating Large skillet
Tools
Spatula Whisk
Serving suggestions
Serve the Coconut Crusted Snapper with Rum Sauce alongside a fresh green salad and steamed jasmine rice for a complete Caribbean-inspired meal.
Tips & tricks
For an extra burst of flavor, sprinkle some freshly chopped cilantro over the dish before serving.
Cost
$20