This dish features pan-seared snapper fillets with golden, crackly skin paired with coconut milk–infused jasmine rice . It's light yet indulgent, layered with citrus and herb notes, and ideal for warm-weather dining or when you’re craving something fresh and flavorful.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 25 minsTotal Time 40 minsFor the Snapper
4 skin-on snapper fillets (5–6 oz each), pin bones removed
Salt and freshly ground black pepper
Zest of 1 lime
1 tbsp olive oil
1 tbsp butter
Optional: pinch of paprika or cayenne for a kick
For the Coconut Rice
1 cup jasmine rice (rinsed well)
1 cup coconut milk (full fat or light)
1 cup water or vegetable broth
½ tsp salt
1 tsp grated fresh ginger (optional)
1 small kaffir lime leaf or 1 strip lime zest (optional)
Garnishes & Sides
Lime wedges
Chopped cilantro or Thai basil
Sliced scallions
Optional: mango or pineapple salsa for brightness
Suggested Pairings
Grilled bok choy or steamed green beans
Cucumber and avocado salad
Chili-lime corn on the cob
A chilled sauvignon blanc or sparkling water with lime
Make the Coconut Rice
1
In a medium saucepan, combine rinsed jasmine rice, coconut milk, water, salt, and ginger or lime leaf if using.
Bring to a boil over medium heat, then reduce to low, cover, and simmer for 15–18 minutes , until rice is tender and liquid is absorbed.
Remove from heat, fluff with a fork, and cover to steam for 5 more minutes.
Prep the Snapper
2
Pat snapper fillets very dry with paper towels—this is key for crispy skin.
Season both sides with salt, pepper, lime zest, and optional paprika or cayenne.
Sear the Fish
3
Heat olive oil in a large nonstick or stainless-steel skillet over medium-high heat .
Once shimmering hot, add snapper skin-side down . Press gently with a spatula for the first 20 seconds to prevent curling.
Cook skin-side down for 4–5 minutes , until skin is deeply golden and crisp.
Flip and cook the other side for 1–2 minutes , depending on thickness (internal temp: 135–140°F / 57–60°C).
Add butter in the last 30 seconds for a nutty finish.
Serve
4
Spoon coconut rice into bowls or plates.
Top with crispy snapper, skin-side up.
Garnish with chopped herbs, lime wedges, and a scoop of fresh salsa if desired.
Tips for Success
5
Dry skin = crisp skin. Use paper towels and season just before cooking.
Don’t move the fish once it hits the pan—let the skin naturally release when it’s ready.
Swap snapper for sea bass , barramundi , or trout if unavailable.
Optional Add-On: Mango-Lime Salsa
6
1 ripe mango, diced
Juice of ½ lime
1 tbsp red onion, finely chopped
1 tbsp chopped cilantro
Pinch of chili flakes or jalapeño
Ingredients For the Snapper
4 skin-on snapper fillets (5–6 oz each), pin bones removed
Salt and freshly ground black pepper
Zest of 1 lime
1 tbsp olive oil
1 tbsp butter
Optional: pinch of paprika or cayenne for a kick
For the Coconut Rice
1 cup jasmine rice (rinsed well)
1 cup coconut milk (full fat or light)
1 cup water or vegetable broth
½ tsp salt
1 tsp grated fresh ginger (optional)
1 small kaffir lime leaf or 1 strip lime zest (optional)
Garnishes & Sides
Lime wedges
Chopped cilantro or Thai basil
Sliced scallions
Optional: mango or pineapple salsa for brightness
Suggested Pairings
Grilled bok choy or steamed green beans
Cucumber and avocado salad
Chili-lime corn on the cob
A chilled sauvignon blanc or sparkling water with lime
Directions Make the Coconut Rice
1
In a medium saucepan, combine rinsed jasmine rice, coconut milk, water, salt, and ginger or lime leaf if using.
Bring to a boil over medium heat, then reduce to low, cover, and simmer for 15–18 minutes , until rice is tender and liquid is absorbed.
Remove from heat, fluff with a fork, and cover to steam for 5 more minutes.
Prep the Snapper
2
Pat snapper fillets very dry with paper towels—this is key for crispy skin.
Season both sides with salt, pepper, lime zest, and optional paprika or cayenne.
Sear the Fish
3
Heat olive oil in a large nonstick or stainless-steel skillet over medium-high heat .
Once shimmering hot, add snapper skin-side down . Press gently with a spatula for the first 20 seconds to prevent curling.
Cook skin-side down for 4–5 minutes , until skin is deeply golden and crisp.
Flip and cook the other side for 1–2 minutes , depending on thickness (internal temp: 135–140°F / 57–60°C).
Add butter in the last 30 seconds for a nutty finish.
Serve
4
Spoon coconut rice into bowls or plates.
Top with crispy snapper, skin-side up.
Garnish with chopped herbs, lime wedges, and a scoop of fresh salsa if desired.
Tips for Success
5
Dry skin = crisp skin. Use paper towels and season just before cooking.
Don’t move the fish once it hits the pan—let the skin naturally release when it’s ready.
Swap snapper for sea bass , barramundi , or trout if unavailable.
Optional Add-On: Mango-Lime Salsa
6
1 ripe mango, diced
Juice of ½ lime
1 tbsp red onion, finely chopped
1 tbsp chopped cilantro
Pinch of chili flakes or jalapeño
Crispy Skin Snapper with Coconut Rice
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