Directions:
- Broil the snapper if you wish. I prefer to pan broil them in a heavy non-stick pan.
- First, rub salt and freshly ground pepper into the surface of the fish.
- Add a film of oil to the pan and set over medium high heat.
- Cook the fillets until done, about 3-5 minutes on each side, according to the thickness of the fish.
- When done, remove to serving a plate and keep warm.
- Heat the oil in a small skillet.
- Add the saffron and cook over low heat for 5 minutes.
- Add the shallot and minced garlic and cook, stirring occasionally, until fragrant, about 2 minutes.
- Add the tomatoes and cook until slightly softened, about 3 minutes.
- Add the chicken broth and cook just until the tomatoes begin to break down, about 3 minutes longer.
- Remove from the heat.
- Add the vinegar and chopped parsley and season with pepper.
- Spoon the tomato vinaigrette sauce on the fish and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 88.29 Kcal (370 kJ) | ||
| Calories from fat | 33.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.67g | 6% | |
|---|---|---|---|
| Cholesterol | 13.69mg | 5% | |
| Sodium | 94.29mg | 4% | |
| Potassium | 275.4mg | 6% | |
| Total Carbs | 5.48g | 2% | |
| Sugars | 2.29g | 9% | |
| Dietary Fiber | 0.97g | 4% | |
| Protein | 8.65g | 17% | |
| Vitamin C | 7mg | 12% | |
| Iron | 0.4mg | 2% | |
| Calcium | 28.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 95.66 Kcal (401 kJ) | ||
| Calories from fat | 35.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.97g | 6% | |
|---|---|---|---|
| Cholesterol | 14.83mg | 5% | |
| Sodium | 102.15mg | 4% | |
| Potassium | 298.37mg | 6% | |
| Total Carbs | 5.93g | 2% | |
| Sugars | 2.49g | 9% | |
| Dietary Fiber | 1.06g | 4% | |
| Protein | 9.37g | 17% | |
| Vitamin C | 7.6mg | 12% | |
| Iron | 0.4mg | 2% | |
| Calcium | 30.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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