Dinner

Whole Roasted Snapper en Papillote with Charred Lime, Allspice & Coconut Broth

Name: Whole Roasted Snapper en Papillote with Charred Lime, Allspice & Coconut Broth
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 2 servings
Ingredients: One 2-lb whole red snapper, scaled, gutted, head and tail intact; 3 limes, halved; 2 tablespoons neutral oil, divided; 1 cup unsweetened coconut milk (full-fat); ¼ cup fresh cilantro leaves; 2 garlic cloves, smashed; 1 Scotch bonnet pepper, halved, seeds and stem removed; 1 teaspoon allspice berries, lightly crushed; 6 fresh thyme sprigs; 1 small yellow onion, thinly sliced; Fine sea salt and cracked black pepper to taste; 2 tablespoons unsalted butter; 1 tablespoon fish sauce; 1 tablespoon fresh lime juice; 1 teaspoon honey; Fleur de sel for finishing; Microgreens for garnish; Edible flowers (optional, for plating)

A whole red snapper, scaled and gutted, roasted inside a parchment cocoon with charred lime halves, allspice berries, fresh thyme, and coconut broth infused with Scotch bonnet heat. When the parchment is torn open tableside, fragrant steam escapes carrying the essence of the Caribbean—delicate white fish emerging perfectly cooked, its skin intact and glistening.

1030calper serving 98gprotein 28gcarbs 61gfat 25min prep 40min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this