Tropical Approach to a Popular Fish
Almonds and Coconuts are the Key
This Southeast Asian Fusion dish combines some unusual ingredients, including Worcester Sauce, Mace and Black Pepper. The key elements are a sauce combining Almonds and Coconut, however.
In Traditional Chinese Medicine, Almond is considered mild and non-toxic and can be taken regularly. Coconut, especially young Coconut, is often used to relieve body “Heat/”
Red Snapper with Coconut Almond Dipping Sauce
½ cup unsweetened Coconut Milk, homemade or canned
1 tablespoon Worcestershire Sauce
¼ cup toasted Almonds
¼ cup Lime Juice
1 tablespoon minced fresh Chile Pepper, any type desired
1 teaspoon Nutmeg
Pinch ground Cloves
Salt and freshly ground Black Pepper to taste
8 Red Snapper fillets, 8 to 10 ounces each
¼ cup Vegetable Oil
First put the ingredients of The Mixture into a blender and puree until smooth. Set aside.
Rub the Fish fillets lightly with Oil. Preheat a broiler. Grill the fillets in the broiler, 6 to 8 inches from the heat, or a grill over medium-high fire. Cook for about 4 to 5 minutes per side, or until the Fish is completely opaque.
When the Fish is done, serve on a platter, ether with the sauce on top or in a small bowl on the side for dipping. This recipe makes 4 servings and takes about half an hour or less to prepare.