Coconut Herb Snapper with a side of Lemon Turnip Greens 🤤 So quick, easy, healthy and seriously DELISH that you’ll want to save this one for later! 🙌🏼
For Coconut Herb Snapper 🐟
-2 wild red snapper filets, skin on
-1 tbsp coconut oil
-3 cloves garlic, minced
-1/4 onion, diced
-2 small green tomatoes, diced
-sea salt & pepper, to taste
-1 tbsp rosemary
-1 tbsp thyme
-1 tbsp parsely
-1 tbsp paprika
-1/2 cup coconut milk
-1/4 cup organic chicken or veggie stock
Instructions:
1. Melt coconut oil in a non stick ceramic pan over medium heat. Add onions and tomatoes for 2 minutes, then garlic for another minute.
2. Add the snapper filets to the pan skin side down, then using half of the spices, season the top of the fish. Cover and cook about 5 minutes.
3. Gently flip the fish over and remove the skin. Season the underside of the fish with the remaining spices.
4. Add the stock and coconut milk, using a wooden spoon to combine the sauce well. Cover and cook an additional 7 minutes, or until the fish is flaky and fully cooked through.
For the Lemon Turnip Greens 🥬
-1 bunch organic turnip greens
-1/2 lemon
-sea salt & pepper, to taste
-3 cloves garlic, minced
-1/4 onion, diced
-1/4 cup organic chicken or veggie stock
-1 tbsp coconut oil
Instructions:
1. De-vein the turnip greens, leaving just the green leafy part in medium size cuts
2. Heat the oil in a large nonstick ceramic pan over medium heat. Add the onion and garlic for a couple minutes or until fragrant. Stir often.
3. Add the greens, juicing the lemon on top and seasoning them with salt and pepper… stirring frequently until wilted
4. Add the stock and cook an additional 5-7 minutes over a low heat.
Enjoy!! 🤍🤗
With love,
Brie
Comments