0.0 – 0 reviews • Sushi Recipes
| Level: |
Easy |
| Total: |
20 min |
| Active: |
20 min |
| Yield: |
4 servings |
Ingredients
- 1 can cream of coconut, such as Coco Lopez
- 2 tablespoons tamari
- 1 tablespoon rice wine vinegar
- 1 tablespoon minced green chile
- 1 tablespoon minced red chile
- 2 teaspoons minced fresh ginger
- 1 clove garlic, minced
- Juice of 1 lime
- 1/2 red onion, cut into small dice
- 1/2 cup small diced pineapple
- Salt and pepper
- 1 pound red snapper fillet, cut into 1/2-inch cubes
- 1/2 cup shredded unsweetened coconut
- 1/4 cup toasted macadamia nuts, chopped
- 2 tablespoons chopped fresh cilantro
- 3 sprigs fresh mint, chiffonade
- 2 scallions, sliced on the bias
Instructions
- For the dressing: Combine the cream of coconut, tamari, vinegar, green and red chiles, ginger, garlic, lime juice, red onion, pineapple and some salt and pepper in a medium bowl. Mix well, then add the snapper and coat in the dressing.
- Serve in shallow bowls topped with shredded coconut, macadamia nuts, cilantro, mint and scallions.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
777 |
| Total Fat |
38 g |
| Saturated Fat |
29 g |
| Carbohydrates |
86 g |
| Dietary Fiber |
5 g |
| Sugar |
76 g |
| Protein |
28 g |
| Cholesterol |
42 mg |
| Sodium |
826 mg |
