Eric Ripert, chef and co-owner of the award-winning Le Bernardin in New York City, joins TODAY to share a seafood recipe with a tropical flair: poached snapper with coconut milk and tomatoes served ...
Poached Swordfish; Mushroom-Stuffed Squid; Breaded-and-Broiled Red Snapper; Mangoes. Poached Swordfish with Lemon-Parsley Sauce; Mushroom-Stuffed Squid; Breaded-and-Broiled Red Snapper; Mangoes with ...
Bake fish in a fragrant mixture of coconut milk, tomatoes and ginger for a luxurious dinner that's surprisingly easy to prepare.
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