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Spanish Style Red Snapper

Spanish Style Red Snapper
Don't let the title of the recipe fool you. This is an exotic, aromatic version of a Spanish classic! The flavors and textures blend so well together it is hard to imagine all the different ingredients coming together so well. The ingredients in the vinaigrette and in the spice coating for the snapper are typically Spanish, typically zesty and amazingly appetizing.
Ingredients:

3 tablespoons whole cumin seeds
3 tablespoons whole coriander seeds
ΒΌ cup paprika
2 tablespoons lemon zest
2 tablespoons orange zest
2 whole red snappers, about 2 pounds each, cleaned and scaled
3 tablespoons extra virgin olive oil
sea salt & freshly ground black pepper to taste
Saffron-Yellow Pepper Vinaigrette (recipe below)



Directions:

 

Preheat the oven to 450 degrees F.


Grind the cumin and coriander in a spice grinder until they are a fine powder.

Mix the cumin, coriander, paprika, orange zest and lemon zest together and place it on a large plate.

 

Using a sharp knife, score the snapper on each side. Season with salt and pepper and dredge 1 side in the spice mixture.


Place a large ovenproof sauté pan over high heat and heat the olive oil until it smokes.

Place the fish, spiced side down, into the pan. Sauté the snapper until it is golden brown. Turn over, place in the oven, and continue cooking for about 8 minutes, or until cooked through.


Fillet the fish after cooking, then drizzle with the vinaigrette.
 

Braised Broccoli:

 

3 tablespoons extra virgin olive oil 
2 anchovies, minced
4 cloves garlic, sliced fine
1 cup dry white wine
1 pound broccoli, trimmed and cut into florets
½ cup chicken stock
sea salt & freshly ground black pepper to taste

Using a heavy Dutch oven, heat the olive oil over medium heat. Add the minced anchovies and continue to cook for approximately one minute.

Add the garlic and continue to cook, stirring, until the garlic is a light golden brown.

Add the wine and stir to combine thoroughly. Bring the mixture to a simmer.

Add the broccoli and the chicken stock, cover, and cook for 2 to 3 minutes.

 

Remove the cover and continue cooking until all of the liquid has evaporated and the broccoli is fork tender.

 

 

 Saffron-Yellow Pepper Vinaigrette:

2 yellow peppers, charred and peeled, then seeded and chopped coarsely
1/3 cup rice wine vinegar
6 cloves chopped garlic
¼ teaspoon saffron
1 tablespoon honey
1 tablespoon Dijon mustard
¾ cup extra virgin olive oil
sea salt & freshly ground black pepper


Combine the peppers, vinegar, garlic, saffron, honey and mustard in a food processor and blend for about 30 seconds. With the motor still running, add the olive oil very slowly.

Continue to process until the oil is emulsified. Season to taste with salt and pepper.

 

 



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