Earthy Delights Recipe
http://www.earthy.com/
Spanish Style Red Snapper The broccoli that goes with this recipe is superb,
and can be served with a variety of dishes other
than red snapper. Broccoli goes well with red meat,
poultry, and seafood. The ingredients in the
vinaigrette and in the spice coating for the snapper
are typically Spanish, typically zesty and appetizing,
and highly unusual to the American palate. For that
reason alone, this dish is worth trying.
Ingredients:
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.
Spanish Style Spiced Snapper:
3 tablespoons whole cumin seeds
3 tablespoons whole coriander seeds
¼ 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
Preparation:
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.
Directions:
The broccoli that goes with this recipe is superb,
and can be served with a variety of dishes other
than red snapper. Broccoli goes well with red meat,
poultry, and seafood. The ingredients in the
vinaigrette and in the spice coating for the snapper
are typically Spanish, typically zesty and appetizing,
and highly unusual to the American palate. For that
reason alone, this dish is worth trying.