Red Snapper with Coconut Clam Broth
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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