PREPARATION
Season snapper, if desired, with salt and pepper. Heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat and cook snapper in batches until golden, turning once, about 4 minutes. Remove snapper and set aside.
Heat remaining 1 tablespoon olive oil over medium heat and cook onion, jalapeno and ginger, stirring occasionally, until onion is tender, about 5 minutes. Stir in tomato and cook 2 minutes. Stir in coconut milk and Knorr® Reduced Sodium Chicken flavor Bouillon. Return snapper to skillet and bring to a boil. Reduce heat and simmer covered 4 minutes or until fish flakes easily with fork. Stir in lime juice. Garnish with cilantro.
