jamaican

Coconut Curry Snapper with Roasted Breadfruit

Name: Coconut Curry Snapper with Roasted Breadfruit
Yield: 1 serving
Cuisine: jamaican
Ingredients: 140 g snapper fillet; 187 g breadfruit, peeled and cubed; 93 g coconut milk; 9 g olive oil; 5 g jamaican curry powder; 62 g onion, thinly sliced; 6 g garlic, minced; 12 g lime juice

This roasted dish pairs snapper fillet with breadfruit, peeled and cubed, coconut milk and jamaican curry powder. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Heart friendly Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

33 g Protein

65 g Carbohydrates

32 g Fat

12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

140g snapper fillet 140 kcal
187g breadfruit, peeled and cubed 193 kcal
93g coconut milk 183 kcal
9g olive oil 80 kcal
5g jamaican curry powder 15 kcal
62g onion, thinly sliced 25 kcal
6g garlic, minced 9 kcal
12g lime juice 4 kcal

Cooking instructions

breadfruitolive oil
Heat oven to 425 F. Toss breadfruit with half the oil and a pinch of salt; roast 18-22 minutes, turning once, until browned and tender.
snapper filletjamaican curry powder
Meanwhile, season snapper with curry powder and a pinch of salt.
snapper filletolive oil
Heat remaining oil in a skillet over medium. Sear snapper 2-3 minutes per side until nearly cooked; transfer to a plate.
coconut milkoniongarliclime juice
In the same skillet, cook onion and garlic 2 minutes. Stir in coconut milk and lime juice; simmer 3 minutes to thicken slightly.
breadfruit
Return fish to the sauce for 1-2 minutes to finish cooking. Serve with roasted breadfruit and spoon sauce over top.