Red Snapper with Tomatoes, Olives and Saffron Vinaigrette

April 14, 2011 | By | COMMENTS

Red Snapper with Tomatoes, Olives and Saffron Vinaigrette 1
You can have your flat flounders, your haddock, your fancy smancy sea bass… it’s just fish to me.
Nothing.. and I mean nothing beats Red Snapper. The texture of the skin… the near-steak quality of the flesh… the way that slightly fatty skin crisps up like char-broiled fishy chips when its grilled… The perfectly pristine bits of white nirvana when you flake the the meat with your fork… that salty virgin sea aroma of the snapper itself… flounder can’t do that….
When we were kids, my dad used to occasionally go on deep sea fishing trips in Florida. When he’d come home, there would be a cooler Filled with those beautiful, bright clear-eyed, crimson kissed fish.
I used to wonder why he never took us fishing with him… until I was much older and priced my own fishing trip…. Sheesh! I would have to hock my car… and my TV…. and all my pots and pans… and the neighbor’s dog…
I’m happy to pay the $9.00 a pound at the Asian Market.


Red Snapper with Tomatoes, Olives and Saffron Vinaigrette 2
Red Snapper is just one of those fish that can handle big, robust flavors. Olives, garlic, saffron – all meld well with that straight-forward pure fish flavor. The Red Snapper with Tomatoes, Olives and Saffron Vinaigrette recipe below was originally intended to be a Simple Dinner Sunday a couple of weeks ago – but I was still in my post-beach funk and just didn’t get the juices going. I feel that since we’re doing the beach thingy this week, it will fit right in.
Red Snapper with Tomatoes, Olives and Saffron Vinaigrette 3
Red Snapper
with Tomatoes, Olives and Saffron Vinaigrette
Serves 4 to 8
Ingredients
4 8 Ounce Fresh (I mean really fresh) Snapper Fillets – Skin On
2 Cloves Garlic – Minced
2 Shallots – Minced
1 Cup Grape Tomatoes – Halved (or Cherry Tomatoes – I like the firmness of the grape tomatoes more)
1 Cup Lindsey’s Green Ripe Olives – Halved (You can use the ripe place olives – I just love the color and texture of the green ripe variety)
1/4 Cup Sherry Vinegar
1/4 Cup Olive Oil
1/4 Cup Chicken Stock
1/4 Cup Parsley – Minced
1/8 Teaspoon Saffron
1/4 Teaspoon Coarse Grind Black Pepper
Salt and Pepper for the Fish
1 Large Skillet
Red Snapper with Tomatoes, Olives and Saffron Vinaigrette 4<
* Dry the fish fillets – you want the skin to get really crisp
* Salt and pepper the flesh side
* Put a tablespoon of the oil in the skillet and heat to just smoking
* Place the fillets (Skin Side Down) and cook for 3 minutes
* Flip over and cook for an additional 3 minutes
* Remove and set aside
* Reduce the heat to low and add the remainder of the oil
* Add the saffron and cook for 5 minutes
* Add the shallots and garlic and saute for 2 minutes
* Add the tomatoes and cook for 3 minutes – or until slightly softened
* Add the stock and cook for another 3 minutes – or until the tomatoes begin to break down
* Add the olives and heat through
* Remove from the heat and add the vinegar, pepper, and parsley
* Spoon the vinaigrette over the fish and serve

Categories: Recipes

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