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    Coconut Rice and Sauteed Snapper Fillet With Mojo Picón Sauce

    This healthy entree features a tangy sauce from the Canary Islands.

    Sauteed Snapper Fillet

    En español | Ingredients:

    4 6-ounce snapper fillets*

    2 tbsp canola oil

    Salt and pepper

    Preparation:

    Pat fish fillet dry and season with salt and pepper.

    In a large non-stick skillet heat oil over moderate heat until hot but not smoking and cook fish about 3 minutes, or until golden brown.

    Turn fish over and cook 2 minutes more, or until just cooked through.

    *The mild, slightly sweet flavor and firm yet tender texture of most white fish fillets take well to light seasoning and a quick sauté. Alternatives include sole, flounder, tilapia, fresh cod, and red snapper

     

    Mojo Picón (Garlic/-paprika sauce)

    Ingredients:

    3 cloves garlic, peeled

    2 tbsp sweet paprika

    1 tsp ground cumin

    1/2 tsp kosher salt

    ¼ cup extra virgin olive oil

    2 tbsp sherry vinegar

    Preparation:

    Slice the garlic cloves. Pour the garlic, paprika, cumin, salt and vinegar in a food processor.

    While blending, drizzle in olive oil gradually until the ingredients emulsify.

    Blend until the sauce is thick and creamy.

    To serve: Accompany fish fillets with brown rice and steamed vegetables. Pour mojo picón over fish.

     

    Coconut Rice

    Ingredients:

    1 cup long-grain rice

    16 oz coconut milk

    Salt to taste       

    1 tbsp Canola oil

    Preparation:

    In a medium saucepan, mix the oil, rice, coconut milk and salt, simmer over medium low heat.

    Simmer 10 to 12 minutes or until liquid is absorbed.

    Reduce heat to low, cover and cook 10 minutes more, until ready to serve.

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