Mojo-Crusted Snapper with Coconut Rice
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 ready in about 45 minutes pairs (6 oz each) Snapper fillets, minced 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.
Ingredients
- 4 (6 oz each) Snapper fillets
- 4 cloves, minced Garlic
- 1 tsp Dried oregano
- 2 tbsp, chopped Fresh cilantro
- 3 tbsp Olive oil
- 1 tbsp Lemon juice
- 1/2 tsp Sea salt
- 1/4 tsp Black pepper
- 1 cup White rice
- 1/2 cup Coconut milk
- 1 cup Water
- 1/4 cup, chopped Yellow onion
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Fluff the coconut rice with a fork, then serve the snapper fillets on top.
Frequently asked questions
How long does Mojo-Crusted Snapper with Coconut Rice take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mojo-Crusted Snapper with Coconut Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) snapper fillets from drying out.
Can I substitute ingredients in Mojo-Crusted Snapper with Coconut Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mojo-Crusted Snapper with Coconut Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mojo-Crusted Snapper with Coconut Rice?
Puerto Rican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Impressed my date with this dish—mojo crust had that authentic Puerto Rican kick.
- ★★★★★
My kids begged for seconds! The coconut rice was creamy and the snapper was tender.
- ★★★★☆
Cooked for my parents and they loved the flavors, though took 20 mins longer than recipe said.
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