Pan Seared Snapper In Saffron Sauce
Serves: 4
Lilian Bahringer
1 January 1970
Based on User reviews:
55
Spice
53
Sweetness
56
Sourness
41
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
Heat skillet over medium high flame until it's nice and hot
2
In the meantime with a sharp knife, score the skin side of the snapper and salt and pepper
3
Add 1/8 of a cup of the olive oil to skillet
4
Put the snapper meatside down, sear until you've got a golden crust then turn the fillet over and cook 2 minutes more
5
Take the fillets out of the skillet and set aside while you saute the fennel in the same skillet for 5 minutes
6
Set the fennel aside and drain any oil from the skillet
7
Put remaining 1/8 cup olive oil into skillet over medium heat
8
Add shallots, garlic, saffron, and saute for 1 minute
9
Deglaze skillet with wine, lemon juice and pernod
10
When there is almost no liquid left in skillet add fish stock or water
11
Bring to a simmer and add fennel back to skillet and continue to simmer for 2 more minutes
12
Put snapper on top of fennel, put skillet in a preheated 425 degree oven for 5 to 6 minutes
13
Remove from oven and put fennel on a plate and snapper again on top of fennel
14
Return skillet to high flame and reduce pan juice by half, remove pan from heat and add butter
15
Swinging pan until dissolved and sauce has thickened, salt and pepper to taste and spoon around fish and fennel