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.
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mussie hagos
[email protected]This was a great recipe! I would definitely recommend it to others.
Racer X
[email protected]Overall, this was a good recipe. I would definitely make it again, but I would make a few changes to suit my own taste.
Md Mostofa Akondho
[email protected]This dish was a bit too expensive for my taste. I would recommend looking for a more affordable recipe next time.
Heather Oates
[email protected]This recipe was a bit too time-consuming for my taste. I would recommend looking for a simpler recipe next time.
Abubakkar Fida
[email protected]The snapper was a bit dry. I would recommend cooking it in a little bit of oil or butter next time.
Nyafele Mark
[email protected]The saffron sauce was a bit too thick for my taste. I would recommend thinning it out with a little bit of water or milk next time.
Hanaa Gohar
[email protected]This recipe was a bit too bland for my taste. I would recommend adding more spices and herbs next time.
Bashir Bello
[email protected]The snapper was a bit overcooked, but the saffron sauce was delicious. I would recommend cooking the fish for a shorter amount of time next time.
Scipion Scipion
[email protected]This dish was a bit too spicy for my taste, but the flavors were still good. I would recommend using less chili pepper next time.
mthokozisi smenyiwe
[email protected]I loved this recipe! The saffron sauce was so flavorful and the snapper was cooked perfectly. I will definitely be making this again.
Ying Liu
[email protected]The snapper was cooked perfectly and the saffron sauce was delicious. I would definitely make this dish again.
Sarthak Gautam
[email protected]I followed the recipe exactly and the dish turned out great. The saffron sauce was especially good. I served it over rice and it was a hit with my family.
Princess Tabitha
[email protected]This dish was delicious! The saffron sauce was creamy and flavorful, and the snapper was cooked perfectly. I will definitely be making this again.
md masum lslam
[email protected]This recipe is a keeper! The saffron sauce is out of this world. I used a little less saffron than the recipe called for, but it was still plenty flavorful. The snapper was cooked to perfection and the whole dish was a hit with my family.
Sedwin Cupido
[email protected]I was skeptical about the saffron sauce, but it turned out to be amazing! It was so creamy and flavorful, and it really elevated the dish. The snapper was cooked perfectly and had a nice crispy skin.
Corneliu Popescu
[email protected]This pan-seared snapper recipe is an absolute delight! The saffron sauce is incredibly flavorful and pairs perfectly with the crispy skin of the fish. I highly recommend it!