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Eric Ripert's Poached Snapper with Coconut Milk and Tomatoes
Ingredients
  • 1 tablespoon canola oil
  • 1 tablespoon ginger, minced
  • 3 shallots, minced
  • 2 cloves garlic, minced
  • 3 ripe tomatoes, seeded and cut into ¼ inch dice
  • 1 cup fresh coconut milk or canned
  • 6 (5-ounce) red snapper fillets
  • Fine sea salt
  • Freshly ground black pepper
  • 2 limes
  • 4 cups cooked rice or Caribbean rice, to serve
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