How To Prepare
Mix coconut extract and spices with rice milk and potato flour. Set aside.
Heat large skillet to medium-high, add oil and quickly saute vegetables. Cook for a few minutes, until some browning has occurred and vegetables are soft. Add milk and spice mixture to pan and stir to combine. Heat gently, but do not boil. Remove from heat.
Grill snapper on charcoal grill until it reaches an internal temperature of 145 F. Serve each grilled fillet with 1 1/2 cups of vegetables and sauce.
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Ingredients
- 1/2 teaspoon coconut extract
- 1 teaspoon black pepper
- 1/2 teaspoon fennel seed
- 1 tablespoon tumeric
- 1 teaspoon coriander
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 cup rice milk
- 1 teaspoon potato flour
- 1 teaspoon canola oil
- 2 tablespoons fresh ginger, minced
- 1 poblano pepper, sliced
- 2 cups sliced bok choy
- 2 cups sliced celery
- 1 cup sliced red bell pepper
- 1 cup sliced onion
- 2 cloves garlic, minced
- 4 six-ounce red snapper fillets (each will be about 4 ounces when cooked)
Ingredients
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