Red Snapper in Coconut Tamarind Sauce GF/DF


  • 1 tablespoon organic cold pressed coconut oil or rice bran oil
  • 1 yellow onion, coarsely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon sea salt/mineral salt
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon crushed red pepper flakes
  • 4 teaspoons tamarind paste
  • 1/2 cup coconut milk
  • 1 cup snap peas
  • 4 (6 ounce) red snapper fillets, skin on
  • 1/3 cup shredded fresh basil leaves


In a wok, heat oil over medium heat.

Add onion, garlic and salt; cook until very tender, 6 to 7 minutes.

Stir in turmeric and pepper flakes and cook, stirring, 30 seconds.

Meanwhile, dissolve tamarind paste in 1 cup hot water.  Strain out and discard any seeds or stems.  Add liquid to the wok.

Carefully transfer mixture to a blender and pulse until just chopped.

Return to the skillet.

Add coconut milk and snap peas and bring to a boil.

Add snapper fillets, skin side down.

Spoon sauce over fillets, reduce heat to medium-low, cover and simmer 15 minutes or until fish is opaque throughout.

Garnish with basil.

Serve with green beans and spinach option to have brown rice or quinoa.

Dairy Free, Fish, Gluten Free, Recipes