Editorial sample recipeColombianbeginnerhalalgluten-freedairy-free

Colombian Pacific Coast Snapper In Coconut Hogao

Name: Colombian Pacific Coast Snapper In Coconut Hogao
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Colombian
Ingredients: 1.5 lbs red snapper fillets, halal certified, skin-on; 1 tsp ground cumin; 2 tbsp vegetable oil; 4 stalks green onions, finely chopped; 3 whole Roma tomatoes, diced; 3 cloves garlic, minced; 1 cup unsweetened coconut milk, full-fat; 2 tbsp fresh lime juice

Crispy pan-seared red snapper fillets blanketed in a rich tomato, scallion, and coconut milk sauce inspired by Afro-Colombian coastal cooking.

Prep: 15 min
Cook: 20 min
Total: 35 min

Technique to learn

Hogao Coconut Emulsion

Building a savory tomato-scallion base first allows fat-soluble aromatics to blend smoothly with creamy coconut milk.

Instructions

Step 1: Pat red snapper fillets dry with paper towels and season both sides evenly with ground cumin, salt, and black pepper.
Step 2: Heat one tablespoon vegetable oil in a large skillet over medium-high heat and sear fish skin-side down for 4 minutes, flip, cook 2 minutes, then transfer to a plate.

Step 3: Add remaining oil to skillet, reduce heat to medium, and saute chopped green onions, tomatoes, and garlic for 5 minutes until tomato mixture is soft.

Step 4: Pour coconut milk into tomato sofrito, lower heat to medium-low, and simmer stirring for 5 minutes until reduced and fragrant.

Step 5: Nestle seared snapper fillets into coconut hogao sauce and simmer gently for 3 minutes until fish cooks through.

Step 6: Remove skillet from heat, drizzle fresh lime juice over fish and sauce, and serve immediately.

Cooking tips

Score snapper skin lightly before searing to keep fillets flat in the pan.
Full-fat coconut milk yields a velvety, stable sauce that will not break when simmered with tomatoes.
Original home-cooking adaptation inspired by Colombian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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