Name: Red Snapper with Clam Broth
Yield: 4 Servings
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; ¼ cup cilantro leaves with tender stems; ¼ cup alfalfa sprouts; 2 teaspoons toasted unsweetened shredded coconut; Flaky sea salt; Olive oil (for drizzling)

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Peden + Munk

The fennel seeds turn into an aromatic, crunchy crust on the skin.

Red Snapper with Coconut-Clam Broth

Recipe notes