A tangy orange coconut sauce, seasoned with orange and lemon juice, really brings out the best in these red snapper fillets.
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Ingredients
- 4 red snapper fillets 6 ounces each
- salt and pepper, to taste
- 4 tbsp butter
- 2 bananas cut lengthwise and in half
- 4 tbsp sugar
- 1/2 cup orange juice
- 1 tbsp lemon juice
- 1/2 cup coconut milk
Servings: servings
Units:
Instructions
- Preheat the oven to 350 degrees F
- Season snapper fillets with salt and pepper. Place fish in a baking pan, and set aside.
- Heat a saucepan, and melt 2 tablespoons of butter. Saute' the bananas on both sides to golden brown, and set aside.
- Heat the remaining 2 tablespoons of butter with the sugar until the sugar caramelizes. Add the orange and lemon juices, and reduce to half. Add the coconut milk, and season the sauce with salt and pepper.
- Place a piece of banana on each fillet, and pour the sauce over the top. Bake in the oven for 10 to 12 minutes or until cooked. Serve hot.
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