Roasted Whole Red Snapper With Spanish Spices And Saffron-Yellow Pepper Vinaigrette With Braised Broccoli
Serves: 6
Meagan Lindgren
1 January 1970
Based on User reviews:
57
Spice
57
Sweetness
54
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Rice Wine Vinegar4 cloves
Garlic (finely sliced)1 pinch
Saffron Threads1 tbsp
Honey1 tbsp
Dijon Mustard3 cup
Pure Olive Oil1
Salt3 tbsps
Whole Cumin Seeds3 tbsps
Coriander Seed (whole)1 cup
Spanish Paprika2 tbsps
Lemon Zest2 tbsps
Orange Zest3 tbsps
Olive Oil1 cup
White Wine (dry)1 cup
Chicken StockDirections:
1
For the vinaigrette: In a blender or food processor, combine the peppers, vinegar, garlic, saffron, honey, and mustard and blend 30 seconds
2
With the motor running, slowly add the oil until it emulsifies
3
Season to taste with salt and pepper
4
For the snapper: Preheat oven to 450 degrees F
5
Place cumin and coriander in a spice grinder and grind finely
6
Mix together the cumin, coriander, paprika and zest and place on a large plate
7
Score the fish on each side, season with salt and pepper and dredge 1 side in the spice mixture
8
Heat the olive oil in a large oven-proof saute pan, over high heat until smoking
9
Place the fish, spice-side down into the pan and saute until golden brown
10
Turn the fish over, place in the oven and continue cooking for 6 to 8 minutes or until cooked through
11
Fillet the fish and drizzle with the Yellow Pepper-Saffron Vinaigrette
12
For the broccoli: Heat oil in a medium Dutch oven over medium heat
13
Add anchovies and cook for 1 minute
14
Add garlic and cook until lightly golden brown
15
Add wine and bring to a simmer
16
Add broccoli and chicken stock, cover and cook for 2 to 3 minutes
17
Remove cover and cook until all liquid has evaporated and the broccoli is tender