ROASTED WHOLE RED SNAPPER WITH SPANISH SPICES AND SAFFRON-YELLOW PEPPER VINAIGRETTE WITH BRAISED BROCCOLI
Steps:
- For the vinaigrette: In a blender or food processor, combine the peppers, vinegar, garlic, saffron, honey, and mustard and blend 30 seconds. With the motor running, slowly add the oil until it emulsifies. Season to taste with salt and pepper.
- For the snapper: Preheat oven to 450 degrees F. Place cumin and coriander in a spice grinder and grind finely. Mix together the cumin, coriander, paprika and zest and place on a large plate. Score the fish on each side, season with salt and pepper and dredge 1 side in the spice mixture. Heat the olive oil in a large oven-proof saute pan, over high heat until smoking. Place the fish, spice-side down into the pan and saute until golden brown. Turn the fish over, place in the oven and continue cooking for 6 to 8 minutes or until cooked through. Fillet the fish and drizzle with the Yellow Pepper-Saffron Vinaigrette.
- For the broccoli: Heat oil in a medium Dutch oven over medium heat. Add anchovies and cook for 1 minute. Add garlic and cook until lightly golden brown. Add wine and bring to a simmer. Add broccoli and chicken stock, cover and cook for 2 to 3 minutes. Remove cover and cook until all liquid has evaporated and the broccoli is tender.
SAFFRON CILANTRO SNAPPER IN A BAG
This is a recipe that I came up with one day when I had to cook some Red Snapper with the spare ingredients that I had in my refrigerator. It was amazing the very first time I made it, so I never had to tweak the recipe. The sauce that results from steaming these ingredients is absolutely fantastic - the flavors all blend together to make a truly exquisite dish that's both healthy and delicious. Simply the best fish in a bag I've ever had.
Provided by BGreenstone
Categories < 60 Mins
Time 33m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400º.
- For each serving: fold long sheet of parchment paper in half, place fish filet in middle on one side of the crease.
- Cover each serving with 1/2 of the Cilantro, 1/2 of the Green Onions, 1/2 chopped Tomato.
- Drizzle a dash (1/8 cup) of White Wine over each filet, and then place two sprigs of Thyme on top.
- Sprinkle a pinch of Saffron - you don't need much.
- Squeeze some lemon juice over it, and cover with two slices of Lemon.
- Salt and Pepper to taste (don't over salt!).
- Fold the paper over the fish and then crinkle up the edges to form the letter D.
- Place on a baking sheet and cook @ 400º for 18 minutes.
Nutrition Facts : Calories 270.5, Fat 3.2, SaturatedFat 0.7, Cholesterol 79.9, Sodium 111.8, Carbohydrate 7.8, Fiber 2.4, Sugar 3.1, Protein 46.2
BAKED RED SNAPPER WITH GARLIC, LIME, AND CILANTRO
Steps:
- Spray a baking dish with cooking spray. Place red snapper skin-side down in the baking dish. Sprinkle evenly with garlic, garlic salt, and red pepper. Spread cilantro evenly over the fish; squeeze lime evenly on top.
- Marinate in the refrigerator, 30 minutes to 1 hour.
- Preheat the oven to 425 degrees F (220 degrees C). Melt butter and pour evenly over the fish.
- Bake in the preheated oven until flesh flakes easily with a fork, 15 to 18 minutes. Serve with juices spooned over the fish, if desired.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 0.7 g, Cholesterol 65.7 mg, Fat 5.9 g, Fiber 0.1 g, Protein 31.3 g, SaturatedFat 2.9 g, Sodium 151.5 mg, Sugar 0.1 g
PAN SEARED SNAPPER IN SAFFRON SAUCE
Steps:
- Heat skillet over medium high flame until it's nice and hot. In the meantime with a sharp knife, score the skin side of the snapper and salt and pepper. Add 1/8 of a cup of the olive oil to skillet. Put the snapper meatside down, sear until you've got a golden crust then turn the fillet over and cook 2 minutes more. Take the fillets out of the skillet and set aside while you saute the fennel in the same skillet for 5 minutes. Set the fennel aside and drain any oil from the skillet. Put remaining 1/8 cup olive oil into skillet over medium heat. Add shallots, garlic, saffron, and saute for 1 minute. Deglaze skillet with wine, lemon juice and pernod. When there is almost no liquid left in skillet add fish stock or water. Bring to a simmer and add fennel back to skillet and continue to simmer for 2 more minutes. Put snapper on top of fennel, put skillet in a preheated 425 degree oven for 5 to 6 minutes. Remove from oven and put fennel on a plate and snapper again on top of fennel. Return skillet to high flame and reduce pan juice by half, remove pan from heat and add butter. Swinging pan until dissolved and sauce has thickened, salt and pepper to taste and spoon around fish and fennel.
RED SNAPPER WITH CILANTRO, GARLIC, AND LIME
Steps:
- Preheat broiler and lightly oil a shallow baking pan (1 inch deep).
- Pat fish dry, then arrange, skin sides up, in 1 layer in baking pan. Brush both sides of fish with 3 tablespoons oil total and sprinkle with salt and pepper. Toss together cilantro, garlic, and zest in a small bowl.
- Broil fish 6 inches from heat, without turning over, until just cooked through, 8 to 10 minutes. Transfer fish, skin sides up, with a metal spatula to a platter, then sprinkle with cilantro mixture and drizzle with remaining 3 tablespoons oil.
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