Paleo Dinner Recipe Red snapper, Coconut And Salsa

Paleo Dinner Recipe Red snapper, Coconut And Salsa

I love red snapper and it’s a fish that is quite underrated. The subtle flavour of this is amazing with something tart so here’s a great recipe for you to try out. It’s not very difficult, quite easy actually

 

This is part of a series of FREE recipes that I will be sharing weekly and will be included in my upcoming Paleo meal plan (Scheduled for this summer). So subscribe using the form on the side bar if you wish to receive all these recipes at no cost to you.

Paleo Dinner Recipe Red snapper, Coconut And Salsa

The use of a pineapple salsa is basically my personal choice. I have also tried mango salsa or even plain old tomato salsa and they all go great with this dish so try it out.

 

I opt for red snapper from sustainable sources and local. It’s important to use coconut oil as a cooking fat for A true Paleo version. The vegetables and pineapple are from local farmers to reduce chemicals and carbon footprint.

 

This is one of those dishes that will bring you tanginess to your life. I have tried storing it for later consumption but I am not sure with fish as fresh fish is always the best.

 

This recipe makes 4 servings. Has a prep time of about 15 minutes and 8 minutes cooking time. Also there’s marination for about 2 hours which you need to take into account.

 

The whole dish for 4 servings contains

 

paleo

Ingredients for the salsa

1 small pineapple diced

1 onion diced

1 bell pepper finely diced

1 tbsp paprika

1 tbsp lemon juice

2 tbsp coconut oil

Salt and pepper

 

Ingredients for the snapper

4 red snapper fillets (obviously)

Juice of 2.5 limes

1 clove garlic minced

4 tbsp coconut flakes

2 tbsp fresh thyme leaves

Coconut oil to cook

Salt and pepper

 

Method

 

  1. Mix garlic and the lime juice. Marinate the fish in this in room temperature for 2 hours
  2. Add thyme leaves and coconut flakes to the fish using slight pressure to make sure coconut and thyme sticks to fish
  3. Now to make the salsa, mix pineapple, onion, pepper, paprika, coconut oil and lemon juice to make the salsa. Season with salt and pepper where needed.
  4. Now cook fillets for about 4 minutes per side in a skillet on medium heat. I like to dash some lime juice at this point for more flavour.
  5. Serve with the pineapple salsa on the side.

 

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Thank you for reading!

I appreciate you and your time. Check back next week as I will be continuing to share more recipes and aim to have a great meal plan free for you in the coming months.

Next steps

What are your thoughts on this? Would love to hear from you in the comments below?

PS – If you are looking for more Paleo diet recipes, why not check out my Exclusive Unboxing Video Review of the Fat Burning Chef and find out exactly why this could possibly be the worlds largest collection of Paleo Recipes!

Alfie Mueeth

References and Inspirations

Fat Burning Chef

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