Caribbean Poached Snapper Bowls with Coconut-Lime Rice

Name: Caribbean Poached Snapper Bowls with Coconut-Lime Rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 600 g snapper fillets, skin removed; 500 ml coconut milk, canned; 300 ml water; 2 garlic cloves, crushed; 1 Scotch bonnet pepper, halved and seeded; 1 tsp ground allspice; 1 tsp dried thyme; 1 lime, zested and juiced; 1 cup long grain white rice, rinsed; 1 can (400 g) black beans, drained and rinsed; 1 small red onion, finely diced; 1 red bell pepper, diced; 2 tbsp fresh cilantro, chopped; 2 tbsp fresh mint, chopped; 2 tbsp olive oil; Salt and freshly ground black pepper, to taste

Tender snapper fillets poached in a fragrant Caribbean broth sit atop coconut-lime rice and black bean salsa, bright with fresh herbs and citrus zest.

Prep20 minCook30 minTotal50 minServes4Difficultymedium

Method

How to make it

01
In a medium saucepan, combine coconut milk, water, garlic, Scotch bonnet, allspice, dried thyme, and a pinch of salt. Bring to a gentle simmer over medium heat.
02
Add the snapper fillets to the simmering broth, ensuring they are submerged. Poach gently for 10 minutes or until the fish is opaque and flakes easily with a fork. Remove the fish and set aside; keep broth warm.
03
Meanwhile, in another pot, bring 1 1/4 cups of the reserved poaching liquid to a boil. Add the rinsed rice and lime zest, reduce heat to low, cover, and cook for 15 minutes or until rice is tender and liquid is absorbed.
04
In a bowl, combine black beans, diced red onion, red bell pepper, cilantro, mint, olive oil, and lime juice. Season with salt and pepper; toss gently.
05
Fluff the coconut-lime rice with a fork and divide it among four bowls. Top each bowl with a poached snapper fillet and a generous scoop of black bean salsa.
06
Serve immediately, garnished with extra lime wedges and fresh herbs if desired.

From the editor

Cooking tips

Remove the Scotch bonnet seeds to control heat; leaving seeds in will make the broth very spicy.
Use the reserved poaching liquid to cook rice for added flavor instead of plain water.
For meal prep, store rice and black bean salsa separately from the poached fish to maintain texture.
Check snapper doneness by gently flaking at the thickest part; fully cooked fish is opaque and separates easily.

Published July 30, 2026