jamaican

Jamaican Pan Seared Snapper with Tomato Coconut Sauce and Festival Dumplings

Name: Jamaican Pan Seared Snapper with Tomato Coconut Sauce and Festival Dumplings
Yield: 1 serving
Cuisine: jamaican
Ingredients: 121 g snapper fillet; 107 g tomato, chopped; 80 g coconut milk; 40 g all-purpose flour; 13 g fine cornmeal; 3 g baking powder; 5 g granulated sugar; 15 g vegetable oil; 47 g water; 1 g fine salt; 0.67 g black pepper, ground

This pan-seared dish pairs snapper fillet with tomato, chopped, coconut milk and all-purpose flour. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Hard

Balanced Pescatarian

Set your calorie target 650 kcal

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Estimated macros per portion

32 g Protein

53 g Carbohydrates

35 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

121g snapper fillet 121 kcal
107g tomato, chopped 19 kcal
80g coconut milk 158 kcal
40g all-purpose flour 146 kcal
13g fine cornmeal 48 kcal
3g baking powder 3 kcal
5g granulated sugar 19 kcal
15g vegetable oil 133 kcal
47g water 0 kcal
1g fine salt 0 kcal
1g black pepper, ground 2 kcal

Cooking instructions

all-purpose flourfine cornmealbaking powdergranulated sugarwaterfine salt
Mix flour, cornmeal, baking powder, salt, and sugar in a bowl. Stir in water to form a soft dough; rest 5 minutes.
vegetable oil
Heat oil in a skillet over medium. Shape dough into small logs and fry 3-4 minutes per side until golden and cooked through; drain.
snapper filletvegetable oilfine saltblack pepper
Season snapper with salt and black pepper. In a clean skillet with a thin film of oil, sear snapper 3 minutes per side until just cooked; remove.
tomatococonut milk
In the same pan, cook tomato 2 minutes, then stir in coconut milk and simmer 3-4 minutes until slightly thickened.
snapper fillet
Return snapper to the sauce for 30 seconds to coat. Serve with festival dumplings.