Mojo-Crusted Snapper with Coconut Rice

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender snapper fillets coated in a vibrant garlic-herb marinade, served atop fragrant rice cooked with coconut milk and onions. This Puerto Rican-inspired seafood recipe, ready in about 45 minutes, pairs Snapper fillets, Garlic, Dried oregano for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 610 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 Puerto Rican cuisine 610 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 4 minced garlic cloves, 1 tsp dried oregano, 2 tbsp chopped cilantro, 3 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp sea salt, and 1/4 tsp black pepper to form a smooth paste.
  2. Step 2: Place the 4 snapper fillets (6 oz each) on a plate and rub the paste evenly over both sides, then let sit for 15 minutes at room temperature.
  3. Step 3: In a medium saucepan, combine 1 cup white rice, 1/2 cup coconut milk, 1 cup water, 1/4 cup chopped yellow onion, and 1/2 tsp sea salt. Bring to a rolling boil over medium-high heat, then reduce to low, cover, and simmer for 18 minutes until liquid is absorbed and rice is tender.
  4. Step 4: Heat a non-stick skillet over medium-high heat. Add the marinated snapper fillets and cook for 4 minutes per side until golden and flaky when tested with a fork.
  5. Step 5: Fluff the coconut rice with a fork, then serve the snapper fillets on top.

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