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Ingredients
- 2 tsp. dry Caribbean jerk seasoning
- 1/2 tsp. salt
- 1 can coconut milk not cream of coconut; see Tip
- c. sliced scallions
- 1 tbsp. minced garlic
- 1 tbsp. minced or grated fresh ginger
- 4 red snapper fillets about 8 oz each
- Cooking spray
- 2 c. shredded carrots
- 1 red pepper
- 6 oz. baby spinach
- Garnish: chopped fresh cilantro or parsley
Instructions
- Heat oven to 400°F. Lightly coat a rimmed baking sheet with cooking spray. Mix jerk seasoning and salt in a small bowl.
- 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.
- Meanwhile, sprinkle both sides of fish with remaining seasoning mixture. Arrange skin side up on baking sheet; coat skin with cooking spray. Bake 8 to 10 minutes until cooked through.
- Add carrots and pepper strips to skillet, cover and cook 5 minutes. Stir in spinach and cook until it wilts.
- Place snapper on serving plates. Spoon vegetables and sauce over the fish. Garnish servings with cilantro.