Red Snapper With Coconut-Clam Broth Recipe
The fennel seeds turn into an aromatic, crunchy crust on the skin.
Keywords
- snapper
- fennel
- sprout
- coconut
- main
- dinner
- dairy free
- gluten free
- keto
- sear
- bon appétit
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Ingredients
- Coconut-Clam Stock
- 4 (5-ounce) red snapper fillets
- 2 teaspoons kosher salt
- 2 teaspoons fennel seeds, lightly crushed
- 2 tablespoons virgin coconut oil or vegetable oil
- 1/4 cup cilantro leaves with tender stems
- 1/4 cup alfalfa sprouts
- 2 teaspoons toasted unsweetened shredded coconut
- Flaky sea salt
- Olive oil (for drizzling)
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