Marinated Red Snapper with Turmeric and Coconut Rice Salad and Citrus Relish

Thin red snapper strips marinated in citrus, served with turmeric coconut rice salad and a fresh citrus coconut relish.

Healthy Seafood Dairy Free Gluten Free No-Cook Bbc Food

Estimated Nutrition

Calories

585.4

kcal / serving

585.4 kcal total

Carbs

54.1g

per serving

54.1 g total

Fat

28.2g

per serving

28.2 g total

Protein

32.8g

per serving

32.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Lime

juice only

piece

Lemon

juice only

Coconut

fresh flesh, chopped

piece

Orange

peeled and chopped

GrainsCereals

100

Rice

cooked and cooled

Liquids

Coconut Milk

for rice salad

Coconut Milk

for relish

NutsSeeds

Salt

to sprinkle

tsp

Turmeric

ground

handful

Basil

fresh, chopped

handful

Mint

fresh, chopped

tsp

Black Pepper

freshly ground, to taste

handful

Parsley

fresh flatleaf, chopped

OilsFats

Olive Oil

Seafood

piece

Red Snapper

skinned and sliced into very thin strips

Vegetables

0.25

piece

Onion

finely chopped

piece

Tomato

seeds removed and sliced

Method

Place raw snapper strips in a bowl and season with salt.

Add lemon and lime juice to the snapper and marinate for several minutes.

Combine the rice, turmeric, coconut milk, herbs, and onion in a separate bowl.

Mix lemon juice, lime zest, oil, fresh coconut, tomatoes, orange, coconut milk, and parsley in another bowl.

Arrange tomato slices on a plate then layer with the rice salad, relish, and fish.

Drizzle the remaining fish marinade over the dish before serving.