Red Snapper With Coconut-Clam Broth
Red Snapper With Coconut-Clam Broth is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Heat stock in a medium pot over low; keep warm.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.