Red Snapper With Tomato-Saffron Vinaigrette

Recipe by GG 38966
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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.
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