Goya Coconut Snapper
Updated: Dec 31, 2022
Tonight I made one of the best things straight from the Caribbean food of Goya! Let me tell you an old secret. If you ever find a recipe on the back of a box or a can it’s usually one of the best things you’ve tasted. A few weeks ago I had a can of Goya coconut milk for a cocktail and noticed a recipe for Coconut Snapper. My youngest son and I headed to the grocery store for all the ingredients, and it was a family winner, six year-old, eight year-old and wife approved. Here is how I made it with just a few changes. Chances are you have most of the ingredients. I paired it with an avocado dressed green salad and a strawberry tart for dessert with a Sauvignon Blanc from Marlboro, NZ. This is a light fish dish that is summery and elegant enough for a dinner party or simple enough for a weeknight dinner.
2 Tablespoons Olive Oil
4 Stalks Celery, Julienned
1 Medium White Onion, Julienned
3 Tablespoons Jarred Minced Garlic
1 Medium Tomato, Peeled, Julienned and Deseeded. Homegrown if you have it.
2 13 oz Cans Coconut Milk
1 Tablespoon Tomato Paste
1 Package Goya Chicken Broth Packet
2 Bay Leaves
Salt and Pepper to Taste
4 Filets of Red Snapper
3 Cups of White Rice
Heat the olive oil on medium heat. Add onions, celery and garlic and cook stirring occasionally for 10 minutes. Add tomato paste and cook for two minutes. Sprinkle each fish filet that has been patted dry with 1/4 of the juice of one lime and retain on a plate. Add coconut milk, bay leaves, chicken broth packet to the onions and celery. Bring sauce to boil and then reduce to simmer for 10 minutes. Then, add fish filets and cook for about 5 minutes or more depending on the size of each filet. Remove the bay leaves. Serve immediately when the fish is fork tender and flaky being careful not to overcook. Spoon the sauce over rice and place the fish on top. Enjoy immediately.