- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
Ingredients
Dressing:
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
Garnish:
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
Directions
- 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.
