Coconut Curried Snapper, A Recipe From Chef Charles Coe

Chef Charles Coe is the star of the new television series Catch, Clean Cook. Set in the Caribbean, Chef Charles and takes viewers to different exotic locales where he and his crew make a wonderful meal using only the freshest local ingredients.

Clean Plate Charlie interviewed Chef Charles and you can read the interview here and here. Chef Charles has shared his Coconut Curried snapper recipe, featured on his new show.

Coconut Curried Snapper with Sesame Scented Spinach

(Serves 2)


1. Yellowtail Snapper Filets - 7 oz ea - 2

2. Tomato - 3 TBL - Seeded, Pulp Removed, Small Dice

3. Ginger - ½ tsp. Grated on a Zester

4. Lemongrass - 1tsp finely minced

5. Cilantro - Chiffonade - 1 TBL

6. Lime - Thinly Sliced - 4 slices

7. Kefir Lime Leaf - 2 ea

8. Sesame Oil - 2 TBL

Coconut Milk - 10 Oz + ½ cup

Madras Curry Powder - 1 TBL + ½ Tsp for seasoning fish


Bamboo Rice - 2 Cups

Water or Chicken Stock - 2 Cups


Baby Spinach - Washed and Tightly Packed (4 Cups) 

Sesame Oil (2 TBL) 

White Sesame Seeds (1/4 Tsp) 

Black Sesame Seeds (1/4 Tsp) 

Baby Micro Herb for Garnish such as Micro Cress, Purple Amaranth and Micro Cilantro

Generously season the snapper filets on both sides with salt, pepper and the ½ Tsp of madras curry powder.

Set aside while you assemble the remainder of the dish.

Divide the remainder of ingredients 2 though 7.

In a wide sauté pan, make two small piles with the ingredients, about 4 inches apart (or just enough so the filets, when laid on top, will not touch each other).

 Lay one snapper filet on top of each pile,

Pour the coconut milk around the fish, and season with salt pepper, and the remaining tablespoon of curry powder, wrap with foil and refrigerate.

Saute Spinach with Sesame Oil.

Sprinkle with Sesame Seeds.

Cook the Rice using 11/3 cup water for every 1 cup of rice.

Place in a pot with a tight fitting lid and place on high heat until it comes to a boil.

At the boil, reduce the heat to low, add the coconut milk and simmer, covered for approx. 25 min, or until al dente.

Uncover, and fluff gently with a fork.

Reserve Warm

Place the covered fish in a 400 degree oven for approximately 8 Minutes (cooking times will vary).

Remove and uncover.

Plate as Shown, Garnish with Micro Herb Salad.

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Laine Doss is the food and spirits editor for Miami New Times, covering the restaurant and bar scene in South Florida. She has been featured on Cooking Channel’s Eat Street and Food Network’s Great Food Truck Race. Doss won an Alternative Weekly award for her feature on what it’s like to wait tables. In a previous life, she appeared off-Broadway and shook many a cocktail as a bartender at venues in South Florida and New York City. When she’s not writing, you can find Doss running some marathon then celebrating at the nearest watering hole.
Contact: Laine Doss