Pan Seared Snapper in Saffron Sauce Recipe
Provided by: Cheryl Smith
Level: Easy
Nutritional Information (per serving, 1 of 6): Calories 243; Total Fat 16 g; Saturated Fat 5 g; Carbohydrates 5 g; Dietary Fiber 1 g; Sugar 2 g; Protein 16 g; Cholesterol 43 mg; Sodium 412 mg
Total Time: 50 minutes | Prep: 20 minutes | Cook: 30 minutes
Ingredients
- 2 snapper fillets (8-ounce each), bones reserved
- 1/4 cup olive oil
- 1 fennel bulb, cut into wedges
- 2 tablespoons shallots, minced
- 1 teaspoon garlic, minced
- A generous pinch of saffron
- 1/4 cup white wine
- Juice of 1 lemon
- 1/8 cup Pernod
- 1/2 cup fish stock (or water)
- Salt, to taste
- Freshly ground black pepper, to taste
- 3 tablespoons butter
Instructions
- Prepare the fillets: Preheat a skillet over medium-high heat until hot. Using a sharp knife, make shallow cuts in the skin side of the snapper and season both sides with salt and pepper.
- Sear the fish: Add 1/8 cup olive oil to the skillet. Place fillets skin-side down and sear until the skin is golden and crisp. Flip and cook 2 more minutes. Remove fillets and set aside.
- Saut the fennel: In the same skillet, saut the fennel wedges about 5 minutes until slightly softened; remove and set aside. Drain any excess oil from the skillet.
- Build the saffron sauce: Add the remaining 1/8 cup olive oil to the skillet over medium heat. Saut shallots, garlic, and saffron about 1 minute. Deglaze with white wine, lemon juice, and Pernod. When the liquid has nearly evaporated, add fish stock (or water) and bring to a simmer. Return the fennel and simmer 2 minutes.
- Finish in the oven: Nestle the snapper fillets on top of the fennel. Transfer the skillet to a preheated 425F (218C) oven and cook 56 minutes.
- Make the sauce and serve: Remove the skillet from the oven and plate the fennel, placing the snapper on top. Return the skillet to high heat and reduce the cooking liquid by half. Off the heat, whisk in butter until melted and the sauce slightly thickens. Adjust salt and pepper to taste, then spoon sauce over the fish and fennel before serving.
Note: If you used water instead of fish stock, adjust seasoning to boost flavor.
