Red Snapper With Tomato-Saffron Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Delicious fish dish! Ingredients:
4 (8 ounce) red snapper fillets |
4 garlic cloves (3 smashed, 1 minced) |
1 tablespoon spinach (chopped) |
2 1/2 teaspoons olive oil |
1/8 teaspoon saffron |
1 small shallot |
3/4 cup cherry tomatoes (halved) |
2 tablespoons chicken broth (canned) |
1 tablespoon sherry wine vinegar |
1/4 teaspoon pepper (more or less to taste) |
Directions:
1. Broil the snapper if you wish. I prefer to pan broil them in a heavy non-stick pan.
2. First, rub salt and freshly ground pepper into the surface of the fish.
3. Add a film of oil to the pan and set over medium high heat.
4. Cook the fillets until done, about 3-5 minutes on each side, according to the thickness of the fish.
5. When done, remove to serving a plate and keep warm.
6. Heat the oil in a small skillet.
7. Add the saffron and cook over low heat for 5 minutes.
8. Add the shallot and minced garlic and cook, stirring occasionally, until fragrant, about 2 minutes.
9. Add the tomatoes and cook until slightly softened, about 3 minutes.
10. Add the chicken broth and cook just until the tomatoes begin to break down, about 3 minutes longer.
11. Remove from the heat.
12. Add the vinegar and chopped parsley and season with pepper.
13. Spoon the tomato vinaigrette sauce on the fish and serve.
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