Coconut Crusted Red Snapper

red snapper


  • Four 8oz snapper fillets
  • 1⁄2 cup shredded coconut
  • 1⁄2 cup organic coconut flour
  • 1 egg
  • 1⁄2 cup milk
  • 2 tbsp curry powder
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp ground lemongrass
  • 1 tsp each salt and pepper
  • virgin coconut oil

This simple yet sophisticated way of preparing red snapper is a feast for senses as well as the
stomach. Works with any tropical white fish.


  • In a shallow bowl combine coconut, 1⁄4 cup flour, curry powder, coriander, cumin, black
    pepper, lemongrass and salt.

  • Mix the ingredients together until evenly combined.
  • In another shallow bowl whisk together the egg and the milk.
  • Place the remaining 1⁄4 cup organic coconut flour in a shallow bowl.
  • For each fillet: press each fillet into the flour, then into the egg/milk mixture, and then into the
    coconut mixture.
  • Heat the 1 Tablespoon of virgin coconut oil in a large sauté pan until hot. Then add the fillets
    to the pan.
  • Cook 3 minutes. Then turn and cook until done, about 1 minute more.