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Red Snapper with Coconut-Clam Broth
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Food And Drink
a plate that has some food on top of it with sauce and garnish
10
epicurious.com

Red Snapper With Coconut-Clam Broth

3 ratings
· 4 servings
The fennel seeds turn into an aromatic, crunchy crust on the skin.
epicurious
epicurious
441.6k followers

Ingredients

Ingredients
• Coconut-Clam Stock
• 4 (5-ounce) red snapper fillets
• 2 teaspoons kosher salt
• 2 teaspoons fennel seeds, lightly crushed
• 2 tablespoons virgin coconut oil or vegetable oil
• 1/4 cup cilantro leaves with tender stems
• 1/4 cup alfalfa sprouts
• 2 teaspoons toasted unsweetened shredded coconut
• Flaky sea salt
• Olive oil (for drizzling)

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