Szechuan‑Infused Coconut‑Lime Snapper

Ingredients

• 3 pieces Snapper fillets
• 1 cup Full‑fat coconut milk
• 1 teaspoon Szechuan peppercorns
• 2 tablespoons Lime juice
• 1 small Red Thai chili, finely sliced
• 2 cloves Garlic, minced
• 1 tablespoon Olive oil
• ½ teaspoon Salt
• ¼ teaspoon Black pepper
• 1 tablespoon Fresh cilantro, chopped(optional)

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

2. 2

   Pat the snapper fillets dry, brush each with olive oil, and season with salt and black pepper. Place them on the prepared baking sheet.

3. 3

   Roast the snapper for 12‑15 minutes, until the flesh flakes easily with a fork.

4. 4

   While the fish cooks, toast the Szechuan peppercorns in a dry skillet over medium heat for 1‑2 minutes until fragrant, then grind them into a fine powder.

5. 5

   In a small saucepan, combine coconut milk, lime juice, minced garlic, sliced chili, and the ground Szechuan pepper. Bring to a gentle simmer, then reduce heat and let the sauce thicken for about 5 minutes, stirring occasionally.

6. 6

   When the snapper is done, transfer the fillets to a serving platter and spoon the hot coconut‑lime‑Szechuan reduction over each piece.

7. 7

   Garnish with optional chopped cilantro and serve immediately.