Marinated Red Snapper with Turmeric and Coconut Rice Salad and Citrus Relish

Thin red snapper strips marinated in citrus, served with turmeric coconut rice salad and a fresh citrus coconut relish.

Healthy Seafood Dairy Free Gluten Free No-Cook Bbc Food

Estimated Nutrition

	Per Serving	Total
Calories	585.4 kcals	585.4 kcals
Carbohydrates	54.1 grams	54.1 grams
Fat	28.2 grams	28.2 grams
Protein	32.8 grams	32.8 grams

Cook Time

0 mins

Produces

1 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Fruits

1
piece

Lime

juice only

1
piece

Lemon

juice only

1
piece

Lemon

juice only, for relish

1
piece

Lime

zest only

20
g

Coconut

fresh flesh, chopped

1
piece

Orange

peeled and chopped

GrainsCereals

100
g

Rice

cooked and cooled

Liquids

30
ml

Coconut Milk

for rice salad

15
ml

Coconut Milk

for relish

NutsSeeds

5
g

Salt

to sprinkle

1
tsp

Turmeric

ground

1
handful

Basil

fresh, chopped

1
handful

Mint

fresh, chopped

1
tsp

Black Pepper

freshly ground, to taste

1
handful

Parsley

fresh flatleaf, chopped

OilsFats

15
ml

Olive Oil

Seafood

1
piece

Red Snapper

skinned and sliced into very thin strips

Vegetables

0.25
piece

Onion

finely chopped

1
piece

Tomato

seeds removed and sliced

1
piece

Tomato

sliced, to serve

Steps

Place raw snapper strips in a bowl and season with salt.
Add lemon and lime juice to the snapper and marinate for several minutes.
Combine the rice, turmeric, coconut milk, herbs, and onion in a separate bowl.
Mix lemon juice, lime zest, oil, fresh coconut, tomatoes, orange, coconut milk, and parsley in another bowl.
Arrange tomato slices on a plate then layer with the rice salad, relish, and fish.
Drizzle the remaining fish marinade over the dish before serving.