Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 4 cups of vegetable broth, 2 cups of water, 0.5 cup of lime juice, 2 minced chipotle peppers, 1 tablespoon of adobo sauce, 4 minced garlic cloves, 1 inch of grated fresh ginger, 4 fresh thyme sprigs, 6 whole allspice berries, 1 teaspoon of salt, and 0.5 teaspoon of black pepper in a large pot and bring the mixture to a simmer over medium heat.

2. 2

   While the poaching liquid simmers, rinse 1.5 cups of jasmine rice until the water runs clear, then add it to a medium saucepan with 1 can (13.5 oz) of full-fat coconut milk, 1 cup of water, and 0.5 teaspoon of salt, bringing it to a boil before reducing the heat to low, covering, and cooking for 18 minutes until the liquid is absorbed.

3. 3

   Carefully place 4 (6 oz) snapper fillets into the simmering poaching liquid, ensuring they are mostly submerged, and reduce the heat to low, allowing the fish to gently poach for 8-10 minutes, or until the fish is opaque and flakes easily.

4. 4

   While the fish poaches, prepare the tropical salsa by combining 1 large diced ripe mango, 0.25 cup of finely diced red onion, 0.25 cup of chopped fresh cilantro, and 2 tablespoons of lime juice in a small bowl, stirring gently and adding a pinch of salt to taste.

5. 5

   Remove the poached snapper fillets from the liquid with a slotted spatula and set them aside to drain slightly.

6. 6

   Fluff the cooked coconut rice with a fork.

7. 7

   Serve each 6 oz poached snapper fillet alongside 0.25 of the prepared coconut rice and a generous dollop of the tropical salsa.