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Red Snapper with Coconut and Pineapple Salsa

Whole red snapper steamed in banana leaves with lemongrass and ginger, served alongside a toasted coconut and pineapple salsa.

HealthySeafoodDairy FreeGluten FreeTropicalSnapperBbq
Estimated Nutrition
Calories
592.1
kcal / serving
1184.2 kcal total
Carbs
27.4g
per serving
54.8 g total
Fat
29.2g
per serving
58.4 g total
Protein
56.3g
per serving
112.5 g total
Cook Time
20
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
75
ml
Rice Vinegar
Fruits
1
piece
Lime
sliced into rounds
2
tbsp
Coconut
freshly grated
0.5
piece
Pineapple
cut into small cubes
NutsSeeds
1
to taste
Salt
1
to taste
Black Pepper
freshly ground
2
stalks
Lemongrass
bashed slightly
0.5
tsp
Thyme
fresh leaves
OilsFats
3
tbsp
Avocado Oil
can substitute with extra virgin olive oil
Other
1
piece
Banana Leaf
can substitute with kitchen foil
Seafood
1
piece
Red Snapper
whole, gutted and cleaned
100
g
Brown Shrimp
ready-cooked
Vegetables
2.5
cm
Ginger
peeled and cut into matchsticks

Method

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