Ingredients Jump to Instructions ↓

  1. 2 tsp dry Caribbean jerk seasoning

  2. 1/2 tsp salt 14-oz can coconut milk (not cream of coconut; see Tip)

  3. 1/3 cup sliced scallions

  4. 1 Tbsp minced garlic

  5. 1 Tbsp minced or grated fresh ginger

  6. 4 red snapper fillets (about 8 oz each), each cut in

  7. 3 pieces Cooking spray

  8. 2 cups shredded carrots

  9. 1 red pepper, cut in thin strips

  10. 6 oz baby spinach Garnish: chopped fresh cilantro or parsley

Instructions Jump to Ingredients ↑

  1. Heat oven to 400°F. Lightly coat a rimmed baking sheet with cooking spray. Mix jerk seasoning and salt in a small bowl.

  2. 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.

  3. 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.

  4. Add carrots and pepper strips to skillet, cover and cook 5 minutes. Stir in spinach and cook until it wilts.

  5. Place snapper on serving plates. Spoon vegetables and sauce over the fish. Garnish servings with cilantro. Tip: Look for coconut milk near Thai foods in the supermarket. (Heavily sweetened cream of coconut, which would be totally wrong here, is with cocktail mixes.)


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