Lunch

Moqueca-Crusted Snapper with Charred Okra, Coconut Broth & Cilantro Oil

Name: Moqueca-Crusted Snapper with Charred Okra, Coconut Broth & Cilantro Oil
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 2 servings
Ingredients: 2 skin-on snapper fillets (6 oz each); 1 teaspoon ground coriander seed; ½ teaspoon ground cumin; ½ teaspoon smoked paprika; ¼ teaspoon cayenne pepper; Sea salt and white pepper; 2 tablespoons unsalted butter; 1 tablespoon neutral oil; 1 cup okra pods, halved lengthwise; ½ cup yellow onion, finely diced; 3 cloves garlic, minced; 1 cup diced tomato (fresh or canned); 1 cup coconut milk (full-fat); ½ cup fish stock or vegetable stock; 1 tablespoon dende oil (or substitute with neutral oil if unavailable); 1 lime; 1 cup fresh cilantro leaves, packed; ¼ cup neutral oil (for cilantro oil); Pinch of fleur de sel

Snapper fillet coated in a thin, fragrant moqueca spice crust (coriander, cumin, paprika), seared until golden, then served in a velvety coconut-tomato broth infused with dende oil. Charred okra and crispy cilantro oil add textural contrast and herbaceous brightness.

692cal per serving 40gprotein 21gcarbs 53gfat 25min prep 35min 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