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Red Snapper with Chilies & 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. Nutty coconut 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
  • Microwave-safe bowl

Total prep time: 5-7 minutes

How to prep:

  1. Preheat oven to 400F
  2. Arrange your green beans snapper, skin side up, in a casserole dish and pop in the oven for 5-7 minutes, until fish is heated through and skin is crispy. If you want the skin extra crispy, turn on the broiler for one minute. 
  3. Put your rice in a microwave-safe bowl and cover with a damp paper towel. Microwave for one minute until hot and steamy.

Set snapper center stage on the plate, rice and beans can go beside it. Set up your tamarind chutney on the side for dipping in or dolloping on top!  

That’s it! #Dinnersolved, dinner served. 

Show us how you WECO! 

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