red-snapper-with-coconut-clam-broth.json

{
    "directions": [
        "Heat stock in a medium pot over low; keep warm.",
        "Meanwhile, sprinkle fish on both sides with kosher salt. Top skin side with fennel seeds, patting lightly to adhere.",
        "Heat coconut oil in a large cast-iron or nonstick skillet over medium-low. Working in 2 batches, cook fish, skin side down, until skin is crisp, 6\u20138 minutes. Turn and cook on other side 30 seconds.",
        "Divide stock among shallow bowls. Add a fish fillet to each, placing skin side up, and top with cilantro, sprouts, coconut, and some sea salt. Drizzle with olive oil."
    ],
    "ingredients": [
        "Coconut-Clam Stock",
        "4 (5-ounce) red snapper fillets",
        "2 teaspoons kosher salt",
        "2 teaspoons fennel seeds, lightly crushed",
        "2 tablespoons virgin coconut oil or vegetable oil",
        "1/4 cup cilantro leaves with tender stems",
        "1/4 cup alfalfa sprouts",
        "2 teaspoons toasted unsweetened shredded coconut",
        "Flaky sea salt",
        "Olive oil (for drizzling)"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Snapper",
        "Clam",
        "Coconut",
        "Soup/Stew",
        "Healthy",
        "Kid-Friendly",
        "Lunch",
        "Dinner",
        "Sugar Conscious",
        "Pescatarian",
        "Paleo",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Red Snapper With Coconut-Clam Broth",
    "url": "http://www.epicurious.com/recipes/food/views/red-snapper-with-coconut-clam-broth"
}