RED SNAPPER IN COCONUT SOFRITO
Casual dining
Soups
Cuban
Seafood
Preparation time 20 minutes
Cooking time 30 minutes
1
$ 42.00

Order before 12.59pm Sunday 27th Jan and get item shipped Tuesday 29th Jan

Shipping days

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Marilyn's signature red snapper in a spicy coconut sofrito sauce
Allergens
Nuts
Shipped from USA, CA, San Diego 8588882975
0 Reviews Rating
Skill Level
Spice
About the dish
Light & crisp, spicy & tangy, deliciously balanced. Sofrito is a popular sauce throughout the Latin & Hispanic countries that varies greatly depending on region & more so now with gentrification.
Ingredients
Tools needed
Saucepan, Spatula, Knife & board
Base
  • Heirloom tomato (crushed)
  • Sugar
  • White wine vinegar
Coconut sofrito
  • Avocado oil
  • Shallot (fine diced)
  • Garlic cloves (finely minced)
  • Cilantro (stemmed & chopped)
  • Aji dulce pepper (seeded & diced)
  • Yellow pepper (seeded & diced)
  • Poblano pepper (seeded & diced)
  • Ground Annatto seed
  • Coconut cream
  • Red Snapper (rinse, dried, cubed)
  • Sea salt & black pepper
Plate & serve
  • Corn tortillas
  • Avocado oil
  • Sea salt & black pepper
Shop Policy
Once item is purchased there is a no return and refund policy. If item has been damaged during shipping please contact us via email at support@chefmealkits.com with an image of the damaged box and items inside within 24Hr of receiving the box. Please also include your username.
Method
Base
  • 01

    In a pot over medium-high heat, combine ingredients; bring to a simmer & reduce till thickened.

  • ... (Will be accessible after buying)

Coconut sofrito
  • 01

    In an oiled saucepan over medium-high heat, add shallots, garlic & aji dulce; saute till just tender (do not burn garlic).

  • ... (Will be accessible after buying)

Plate & serve
  • 01

    While sofrito is simmering, lightly brush both sides of the tortillas with oil & season; bake in a 400F degree oven for 3-4 mins pers side or until crisped & golden brown. Serve with or on the side.

  • ... (Will be accessible after buying)

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January 22, 2019
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