Chef Cristian’s Red Snapper Fillet

Red snapper served with organic purple beans and cauliflower mash

I chose Kelapo virgin coconut oil to pan-sear this fresh Red Snapper fillet. Coconut oil is non-greasy and heats up to the perfect temperature for quick pan-searing.

For this recipe, I served the fish on top of organic purple beans (similar to conventional green beans) and organic cauliflower mash, which makes it a healthy, natural, low carbohydrate meal. I seasoned the fish with sea salt, fresh pepper, a dash of olive oil and fresh Florida lime juice.



Yields: 4 servings.

– 4 portions of Red Snapper fillets
– 1 Lb of organic Purple Beans (you can use green beans too)
– 1 head of organic cauliflower
– 1 stalk of Leek
– 2 cloves of garlic
Kelapo Virgin Coconut Oil
– Dry parsley
– Sea salt and pepper
– Extra virgin olive oil
– Florida limes


1. Cut the cauliflower into pieces and boil it for 20-25 minutes in salted water. Drain well, mash, and season with a tbsp of Kelapo Virgin Coconut Oil, sea salt and pepper to taste. Set aside and keep warm.

2. Trim the beans and cook them in boiling salted water for 1 minute. Drain and keep warm.

3. Wash the leek by cutting it in half lengthwise and running it under cold water to get all the dirt out from in between the layers. Shake off excess water and cut into slices across the grain. Cook them in a skillet with a tbsp of Kelapo Virgin Coconut Oil and 2 cloves of minced garlic for 5 minutes, until soft. Season with salt and pepper and set aside.

4. In the same pan, add another tbsp of Kelapo Virgin Coconut Oil and pan-fry the fish, first flesh-side-down, and then skin-side-down. The fish is cooked through when the layers flake apart easily.

5. Arrange on plate as you wish and serve with a drizzle of olive oil and Florida lime wedges. Enjoy!


Chef Cristian Feher, Tampa Bay Chef Services

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