Florida Seafood Recipe

Coconut Florida Snapper with Spinach Endive Sauté

(Photo Below)

Seafood-4368

Ingredients

Amount	Ingredient
3	6-ounce Florida snapper fillets
4	cup rice flour
3/4	tablespoons olive oil, divided
1/4	cup Florida fennel bulb slices
2	cup Florida onion, chopped
1	cup Florida carrots, julienne
1/2	cloves Florida garlic, minced
1	tablespoon fresh Florida dill, finely chopped
2	teaspoon salt
1	teaspoon fresh ground black pepper
1/4	cloves Florida garlic, minced
1/2	tablespoon fresh Florida dill, finely chopped
1	teaspoon salt
1	teaspoon fresh ground black pepper

Preparation
Season fillets with salt and pepper. In large sauté pan, heat 1 tablespoon olive oil over medium-high heat. Cook fillets 3 to 4 minutes per side until cooked through. Remove fish from skillet and keep warm. For coconut sauce, return pan to heat and cook garlic, ginger and 1/4 cup onion until tender. Add coconut milk, lime juice, soy sauce, hot sauce and bring to a boil. Lower heat and add cilantro; simmer for 5 minutes. In a separate, large skillet, heat the remaining oil over medium-high heat. Sauté remaining 1/4 cup onion, endive and spinach until greens are just wilted. Serve fillets with sauce over sautéed vegetables.

Yield
4 servings

Nutritional Value Per Serving
Calories 400, Calories From Fat 222, Total Fat 25g, Saturated Fat 13g, Trans Fatty Acid 0g, Cholesterol 63mg, Total Carbohydrates 7g, Protein 38g, Omega 3 Fatty Acid 0g

Look for "Fresh from Florida" ingredients at your grocery store.

Coconut Florida Snapper with Spinach Endive Sauté

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