Red Snapper With Coconut-Clam Broth

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The fennel seeds turn into an aromatic, crunchy crust on the skin.


Coconut-Clam Stock

4 (5-ounce) red snapper fillets

2 teaspoons kosher salt

2 teaspoons fennel seeds, lightly crushed

2 tablespoons virgin coconut oil or vegetable oil

1/4 cup cilantro leaves with tender stems

1/4 cup alfalfa sprouts

2 teaspoons toasted unsweetened shredded coconut

Flaky sea salt

Olive oil (for drizzling)


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 cilantro, sprouts, coconut, and some sea salt. Drizzle with olive oil.