Coconut-crusted red snapper with pineapple salsa

Ezekial Jackson shows Gary Rhodes how to create this simple yet sumptuous fish recipe, which is popular right across the Caribbean. Served here with a tangy pineapple salsa.
By Gary Rhodes
Coconut-crusted red snapper with pineapple salsa
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes plus 2 hours marinating
  • Effort: easy


For the pineapple salsa

  • 1 small pineapple, prepared, flesh diced
  • 1 small onion, finely diced
  • 1 small green pepper, finely diced
  • 1 tsp sweet paprika, or 1 tbsp diced pimento
  • 1 tsp white wine vinegar
  • 2 tbsp olive oil

For the fish

  • 4x 175 g red snapper, or mahi mahi fillets
  • 2 limes, juice only, plus 1 tbsp extra
  • 1 large clove garlic, finely chopped
  • 4 tbsp finely grated fresh coconut, (available from Asian shops)
  • 4 sprigs thyme, or enough to give 2 tsp leaves
  • 2 tbsp vegetable oil
  • 1 tbsp butter


1. For the salsa, mix the pineapple with the onion, green pepper, paprika, sugar, white wine vinegar and olive oil. Leave on one side while you cook the fish.

2. Put the fish fillets in a shallow dish. Combine the juice from 2 limes with the garlic and pour over the fish. Leave on one side to marinate for 1-2 hours.

3. Mix the coconut with the thyme leaves and use to coat each fillet on both sides, pressing the coconut down well.

4. Heat 2 tbsp vegetable oil in a deep frying pan set over a medium heat. Fry the fish for 3-4 minutes on each side until golden and crisp. About a minute before the fish is ready, add the butter and the remaining 1 tablespoon lime juice to the pan. Transfer the fish to warmed plates and pour over any buttery juices. Accompany with pineapple salsa.

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