4 Servings
Ingredients:
- 3/4 pound mussels
- 3/4 pound clams
- 3/4 pound red snapper fillets
- 1/4 cup Manila Coco Virgin Coconut Oil
- 1/4 cup grated ginger root
- 1/2 cup finely minced sweet onion
- 1/2 cup finely minced garlic
- 1/2 of one red, one yellow medium bell pepper, diced
- 1 small tomato, seeded and diced
- 2 limes (1 juiced for broth, 1 cut into wedges for garnish)
- 1/4 cup clam broth
- 3/4 teaspoon saffron
- 1 cup coconut milk
- 1 1/2 tablespoons finely chopped cilantro
- 1 small jalapeño pepper
- 1 small banana, thinly sliced
- Salt
- Freshly ground black pepper
Instructions:
- Rinse and, if necessary, de-beard the mussels. Scrub the clams (and soak
them in salted ice water if gritty). Cut the red snapper into 2-inch pieces.
Set the seafood aside.
- In a large nonstick skillet over medium heat, heat 2 tablespoons of the
virgin coconut oil. Add the ginger, onion and half the garlic, stirring
constantly. When the mixture becomes fragrant (1 minute or so), increase heat
to medium-high and add the bell peppers and tomato. Cook for 5 minutes. Turn
heat to low and cover.
- Meanwhile, in a large saucepan, heat the remaining oil over medium-high
heat. Add the remaining garlic, 1 to 2 tablespoons lime juice, the clams,
mussels and clam broth. Cover the pan and cook for 7 minutes. Discard any
clams and mussels that did not open.
- Add the saffron, coconut milk, red snapper, half the cilantro, the
jalapeño pepper, banana and the bell-pepper mixture from the skillet, stirring
to combine. Cover and cook for 6 to 8 minutes. Discard the jalapeño and add
salt and pepper to taste. Sprinkle with the remaining cilantro and serve with
lime wedges.
Nutritional Information Per serving:
- 534 calories
- 42 grams protein
- 27 grams carbohydrates
- 31 grams fat
- 74 milligrams cholesterol
- 425 milligrams sodium
- 2 grams dietary fiber
Recipe adapted from the Philidephia Inquirer website.
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