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.

Coconut Crusted Snapper With Rum Sauce

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

  1. 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.
  2. Dredge each snapper fillet in the flour, then dip into the beaten eggs, and finally coat with the shredded coconut, pressing gently to adhere.
  3. 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.
  4. 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.
  5. 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