Pan Seared Red Snapper with Coconut Broth

1/2 cup light coconut milk

2 tablespoons soy sauce or Coconut Aminos

2 tablespoon rice wine vinegar

1 tablespoons brown sugar (or honey)

3 teaspoons toasted sesame oil (divided)

1 teaspoon curry powder

1 clove garlic, minced

1 shallot, minced

1 teaspoon Sriracha hot chili sauce

Juice of one lime

4 fresh red snapper filets (about 6-7 ounces each) -locally I highly recommend the Sarasota Seafood Company on 12th street in Sarasota. Their fish is amazingly fresh and they sell to some of the best restaurants in town. Call ahead to make sure they have snapper but this recipe will work with Tile fish or grouper just as well.

Olive oil

1 bunch Fresh bok choy

2 red peppers sliced

Snow peas-julienne

Baby spring onions-Yoder’s Produce Market

Chopped cilantro (for garnish)

1. Preheat oven to 400 degrees. Sprinkle olive oil and Himalayan sea salt and fresh ground black pepper over both sides of fish. Let rest for 5 minutes.
2. Heat large sauté pan with 1 teaspoon sesame oil and 1 tsp. olive oil. Add fillets when pan is hot and sear about 3 minutes per side.
3. Meanwhile add coconut milk, curry, sesame oil, soy sauce, sugar or honey and Sriracha hot chili sauce and garlic together and place in medium sauce pan. Heat until warm, about 2-3 minutes. Remove from heat and pour 1/3 of sauce over fish.
4. Place pan with fish in oven for 2-3 minutes to finish cooking. Remove from oven.
5. In a separate wok or sauté pan add 1 tsp. sesame oil and heat. Cut spring onions half way down the greens and add bulb parts to pan. Add minced shallots and toss in bok choy and red peppers. Toss for about 2 minutes until veggies are beginning to brown but still crispy. Remove from heat. Add snow peas and toss.
6. To serve: Place veggies in low rimmed bowl and place fish on top. Pour coconut curry sauce around the veggies and top fish with minced cilantro. Serve while hot

• Note serving with Black Rice in the center makes for a nice presentation and adds grain to the dish.

• Sauce can also be used with steaming mussels and sautéed calamari