Seared Caribbean Snapper with Coconut-Lime 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 drafted and published.

Pan-seared snapper fillets served over fragrant coconut-lime rice, capturing the essence of Caribbean coastal flavors. This Caribbean-inspired seafood recipe, ready in about 30 minutes, pairs snapper fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 10 min Cook: 20 min Serves 4 Caribbean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup uncooked jasmine rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice, 1 cup coconut milk, and 1 cup water. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes until liquid is absorbed and rice is tender.
  2. Step 2: Remove rice from heat and stir in 1 tsp lime zest, 2 tbsp fresh lime juice, and 2 tbsp chopped fresh parsley. Cover and set aside to keep warm.
  3. Step 3: Pat dry 4 snapper fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  4. Step 4: Heat 3 tbsp olive oil in a large nonstick skillet over medium-high heat. Add snapper fillets skin-side down and cook for 4-5 minutes until skin is crisp and golden. Flip and cook for an additional 3 minutes until fish is opaque and flakes easily.
  5. Step 5: Plate the coconut-lime rice and top each serving with a snapper fillet. Garnish with extra parsley if desired.

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