Sautéed Red Snapper, Caribbean-StyleTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:95.3 kcal
Proteins:7.1 g
Fats:5.7 g
Carbohydrate:5.5 g
Fibers:1.3 g
Sugar:3 g
Cholesterol:20.4 mg
Sodium:19.5 mg
Calcium:31 mg
Energy:351 kcal
Proteins:26 g
Fats:20.9 g
Carbohydrate:20.1 g
Fibers:4.7 g
Sugar:11.2 g
Cholesterol:75 mg
Sodium:71.7 mg
Calcium:114.2 mg
SIMILAR RECIPES
Red Mullet with Ink, Creamy Rice and Squid
Crispy Red Mullet with Winkles and Samphire and Shellfish Jus
Red Mullet Fillets with Snow Peas
Red Mullet and Grilled Vegetables with Anchoiade
Red Mullet Spring Rolls
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
500
g
red mullet (goatfish) fillets
1
can of pineapple slices
2
limes
2
cloves of garlic, minced
8
chives or green onions, chopped
60
ml
oil
15
ml
grated or shaved coconut
1
bird's eye chili (optional)
METHOD
- pour half the oil into a skillet; add the garlic and cook for 3 minutes over low heat, not letting the garlic brown;
- pat the fish fillets dry with paper towel; squeeze a lime over the fish;
- add the remaining oil to the skillet; sauté the fillets for 2 minutes on each side; remove and drain on paper towel;
- in the same skillet; sauté the whole pineapple slices with the coconut and chili for 5 minutes; season with salt;
- place the fish on top of the pineapple in the skillet just long enough to reheat it;
- serve on plates with lime slices or wedges.
