Red Snapper With Coconut-Clam Broth
Serves: 3
Fatima Kris
1 January 1970
Based on User reviews:
50
Spice
56
Sweetness
54
Sourness
36
mins
Prep time (avg)
6
Difficulty
Ingredients:
Directions:
1
Heat stock in a medium pot over low; keep warm
2
Meanwhile, sprinkle fish on both sides with kosher salt
3
Top skin side with fennel seeds, patting lightly to adhere
4
Heat coconut oil in a large cast-iron or nonstick skillet over medium-low
5
Working in 2 batches, cook fish, skin side down, until skin is crisp, 6–8 minutes
6
Turn and cook on other side 30 seconds
7
Divide stock among shallow bowls
8
Add a fish fillet to each, placing skin side up, and top with cilantro, sprouts, coconut, and some sea salt
9
Drizzle with olive oil
10
Heat stock in a medium pot over low; keep warm
11
Meanwhile, sprinkle fish on both sides with kosher salt
12
Top skin side with fennel seeds, patting lightly to adhere
13
Heat coconut oil in a large cast-iron or nonstick skillet over medium-low
14
Working in 2 batches, cook fish, skin side down, until skin is crisp, 6–8 minutes
15
Turn and cook on other side 30 seconds
16
Divide stock among shallow bowls
17
Add a fish fillet to each, placing skin side up, and top with cilantro, sprouts, coconut, and some sea salt
18
Drizzle with olive oil