Sofrito-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.

Flaky snapper fillets coated in a fragrant sofrito crust and served over creamy coconut rice for a tropical island-inspired meal. This Puerto Rican-inspired seafood recipe, ready in about 55 minutes, pairs Snapper fillets, Sofrito, Coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 35 min Serves 4 Puerto Rican cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Pat 4 snapper fillets (6 oz each) dry with paper towels.
  2. Step 2: In a small bowl, mix 1/2 cup sofrito, 1/4 cup coconut milk, and 2 tbsp cornstarch. Brush evenly over fillets.
  3. Step 3: Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear fillets for 2 minutes per side until golden, then transfer to a baking sheet.
  4. Step 4: Combine 1 cup rice, 2 cups coconut water, and 1/2 tsp salt in a pot. Bring to a boil, then reduce heat to low, cover, and cook for 18 minutes until tender.
  5. Step 5: Bake fillets in preheated oven for 12 minutes until cooked through.
  6. Step 6: Fluff rice with a fork and serve snapper with coconut rice and extra sofrito on the side.

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