Mon | Aug 21, 2017

Roasted Caribbean Snapper with Coconut -Ginger “JamAsian” Sauce Recipe

Published:Thursday | November 19, 2015 | 11:00 AM

Rainforest Seafoods snapper is one of my favourites. It's a light, meaty fish that is perfect for a quick and easy dinner any day of the week.

Along with being packed with protein, snapper is a rich source of omega-3, vitamin D, selenium and phosphorus, which are important for cardiovascular health, bone growth and development, and increased antioxidant activity in the body.

The Caribbean and Asian flavours in this recipe bring zest and spice without unwanted calories and saturated fat. This protein-packed recipe is full of flavour, with Caribbean jerk seasoning, coconut milk, garlic and ginger adding depth to a medley of vegetables that are spread atop baked snapper fillets.

Serve this on a bed of brown rice and seasonal leafy greens, and you have a simple, fast, healthy and super delish dish that is guaranteed to impress.

This recipe is simply sensational.

Rainforest Seafoods Roasted Caribbean Snapper with

Coconut-Ginger 'JamAsian' Sauce

Preparation time: 30 minutes. Serves 4 adults

Ingredients

2 tsp dry Caribbean Jerk Seasoning

1/2 tsp salt

1 can coconut milk

1/3 cup scallions, sliced

1 tbsp garlic, minced

1 tbsp fresh ginger, minced or grated

4 Rainforest Seafoods snapper fillets

2 cups carrots, shredded

1 red sweet pepper, sliced

Directions

1. Heat oven to 4008F. Lightly coat a rimmed baking sheet with cooking spray. Mix jerk seasoning and salt in a small bowl.

2. Put coconut milk, scallions, garlic, ginger and 3/4 tsp jerk seasoning mixture in a large non-stick skillet. Bring to a boil, reduce heat and gently boil 3 minutes to thicken slightly.

3.Meanwhile, sprinkle both sides of fish with remaining seasoning mixture. Arrange on baking sheet and coat with cooking spray. Bake 8-10 minutes until cooked through.

4. Add carrots and pepper strips to a skillet, cover and cook for 5 minutes.

5. Place snapper on serving plates. Spoon vegetables and sauce over the fish. Garnish with cilantro.

Calories: 289 fat: 16g carbohydrates: 10g protein: 23g

n Sandy Lee is a nutrition expert, fitness competitor and health coach. www.sandyleenutrition.com.