Red Snapper With Coconut-Clam Broth Recipe

Red Snapper With Coconut-Clam Broth Recipe

  • Coconut-Clam Stock
  • 4 (5-ounce) red snapper fillets
  • 2 teaspoons kosher salt
  • 2 teaspoons fennel seeds, lightly crushed
  • 2 tablespoons virgin coconut oil or vegetable oil
  • 1/4 cup cilantro leaves with tender stems
  • 1/4 cup alfalfa sprouts
  • 2 teaspoons toasted unsweetened shredded coconut
  • Flaky sea salt
  • Olive oil (for drizzling)
  1. Heat stock in a medium pot over low; keep warm.
  2. Meanwhile, sprinkle fish on both sides with kosher salt. Top skin side with fennel seeds, patting lightly to adhere.
  3. Heat coconut oil in a large cast-iron or nonstick skillet over medium-low. Working in 2 batches, cook fish, skin side down, until skin is crisp, 6–8 minutes. Turn and cook on other side 30 seconds.
  4. Divide stock among shallow bowls. Add a fish fillet to each, placing skin side up, and top with cilantro, sprouts, coconut, and some sea salt. Drizzle with olive oil.
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