The Chef: Luis Garcia

The Restaurant: Baru Urbano

The Dish: Fried Snapper with Coconut Rice

Ingredients for Coconut Rice:

4 cups of coconut milk

1 cup of parboiled rice

2 Tbs of brown sugar

1 Tbs of salt

pepper, to taste

1.5 cups of shredded coconut

1 cup of raisins

32 oz of coca-cola

Method of Preparation:

-In a deep pot, add coconut milk and reduce it for about 15 minutes.

-Then, add parboiled rice, brown sugar, salt, pepper, and shredded coconut. Mix it all together.

-Next, you can add raisins and a pitcher of coca-cola. Cover the pot and cook for 35 minutes.

Ingredients for Snapper:

1.5 lb. of yellowtail red snapper

salt, to taste

pepper, to taste

4 oz of all purpose flour

4 oz of panko bread crumbs, grated

oil for deep frying

Method of Preparation:

-First, score the fish on both sides and season with salt and pepper.

-Next, deep fry the fish. After, let the fish drain the excess oil.

To Plate:

At the restaurant, they start with the coconut rice, and then place the fish. They also garnish with fried plantains, lemon and cilantro.

Serves: 1

Serving Suggestion: Polish Graffiti


Print the recipe and bring it to the restaurant for a complimentary signature drink. (Valid one month from the air date.)

FOR MORE INFORMATION:Baru Urbano1001 S Miami AveMiami, FL 33131786-991-4570

Join our Newsletter for the latest news right to your inbox