Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 0.25 cup of pomegranate molasses, 1 tablespoon of lime juice, 1 tablespoon of honey, 1 minced clove of garlic, 0.5 teaspoon of grated fresh ginger, 0.5 teaspoon of fresh thyme leaves, and 0.25 teaspoon of ground allspice in a small bowl to create the pomegranate glaze for the fish.

2. 2

   Season four 6-ounce (170 gram) snapper fillets evenly with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper on both sides.

3. 3

   Combine 1.5 cups of white rice, 1 cup of full-fat coconut milk, 0.5 cup of water, 1 teaspoon of lime zest, and a pinch of salt in a medium saucepan, bring the mixture to a boil, then reduce heat to low, cover, and cook for 15-20 minutes until the liquid is absorbed and the rice is tender.

4. 4

   Heat 0.5 cup of vegetable oil in a large skillet over medium-high heat until it begins to shimmer.

5. 5

   Carefully place the seasoned snapper fillets in the hot oil and flash-fry for 2-3 minutes per side until they are golden brown and cooked through, then remove them to a clean plate.

6. 6

   In a separate bowl, combine 1 large diced ripe mango, 0.25 cup of finely diced red onion, 0.5 deseeded and finely minced Scotch bonnet pepper, 2 tablespoons of lime juice, 2 tablespoons of chopped fresh cilantro, and a pinch of salt to form the mango-scotch bonnet salsa.

7. 7

   Brush the cooked snapper fillets generously with the prepared pomegranate glaze and serve immediately alongside the warm coconut-lime rice and fresh mango-scotch bonnet salsa.