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Roasted Red Snapper with Coconut-Ginger Sauce

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Make It

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  • 1. Preheat oven to 400 degrees. Lightly coat a rimmed baking sheet with cooking spray. Mix jerk seasoning and salt in small bowl.
  • 2. Put coconut milk, scallions, garlic, ginger and 3/4 tsp. jerk seasoning mixture in a large nonstick skillet. Bring to a boil, reduce heat and gently boil 3 minutes to thicken slightly.
  • 3. Meanwhile, srinkle both sides of fish with remaining seasoning mixture. Arrange skin side up on baking sheet; coat skin with cooking spray. Bake 8-10 minutes until cooked through.
  • 4. Add carrots and pepper strips to skillet, cover and cook 5 minutes. Stir in spinach until it wilts.
  • 5. Place snapper on serving plates. Spoon vegetables and sauce over fish.


Heavily sweetend cream of coconut, which is found near the cocktail mixes will NOT work here. Look for coconut milk near Thai foods in the supermarket.

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