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Red Snapper with Chiles + Coriander

Oh snap, tonight’s dinner is where it’s AT. Marinating your snapper filet in an intoxicating blend of spices (coriander seed, aleppo, fresno chili), herbs (parsley, cilantro), and other aromatics (garlic, shallot, lemon zest) gives this typically mild fish all kinds of punchy personality. But we didn’t stop there. Of course not. Earthy-nutty coconut turmeric rice, sesame-spiked green beans, and tangy-sweet tamarind sauce round out this dish’s layered flavor journey. We hope you enjoy the ride!  

What’s in your bag:

  • Your tasty eats! 
  • Tamarind sauce

What you’ll need from home:

  • Casserole dish

Total prep time: 20 minutes

How to prep:

  1. Preheat your oven to 350F. 
  2. Arrange your green beans and rice side by side in your casserole dish. Drizzle 1 tablespoon of water over your rice, then pop the dish in the oven for 5 minutes.
  3. Remove carefully from the oven, then add your snapper!
  4. Heat for 12-14 more minutes or until warmed to your liking. (Hint: Try cutting into the snapper to check the doneness before serving. If you’d prefer it more well-done, just return to the oven for ~5 more minutes!)

Set snapper center stage on the plate, rice and beans can go beside it. Enjoy the tamarind sauce as a dip or drizzle!  

That’s it! #Dinnersolved, dinner served. 

Show us how you WECO!

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