Roasted Whole Red Snapper with Spanish Spices and Saffron-Yellow Pepper Vinaigrette with Braised Broccoli
Roasted Whole Red Snapper with Spanish Spices and Saffron-Yellow Pepper Vinaigrette with Braised Broccoli takes roughly 35 minutes from beginning to end. This recipe makes 4 servings with 800 calories, 99g of protein, and 28g of fat each. This recipe covers 53% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires anchovies, olive oil, chicken stock, and dijon mustard. It is an expensive recipe for fans of European food. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. Spanish-Style Snapper with Roasted Red Pepper Sauce, Red Snapper With Tomato-Saffron Vinaigrette, and Grilled Red Snapper with Roasted Red Pepper Sauce are very similar to this recipe.
For the vinaigrette: In a blender or food processor, combine the peppers, vinegar, garlic, saffron, honey, and mustard and blend 30 seconds. With the motor running, slowly add the oil until it emulsifies. Season to taste with salt and pepper.
For the snapper: Preheat oven to 450 degrees F.
Place cumin and coriander in a spice grinder and grind finely.
Mix together the cumin, coriander, paprika and zest and place on a large plate. Score the fish on each side, season with salt and pepper and dredge 1 side in the spice mixture.
Heat the olive oil in a large oven-proof saute pan, over high heat until smoking.
Place the fish, spice-side down into the pan and saute until golden brown. Turn the fish over, place in the oven and continue cooking for 6 to 8 minutes or until cooked through. Fillet the fish and drizzle with the Yellow Pepper-Saffron Vinaigrette.
Heat oil in a medium Dutch oven over medium heat.
Add anchovies and cook for 1 minute.
Add garlic and cook until lightly golden brown.
Add wine and bring to a simmer.
Add broccoli and chicken stock, cover and cook for 2 to 3 minutes.
Remove cover and cook until all liquid has evaporated and the broccoli is tender.
Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner
Red Snapper can be paired with Pinot Noir, Pinot Grigio, and Gruener Veltliner. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Brooks Willamette Valley Pinot Noir. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 25 dollars per bottle.
Brooks Willamette Valley Pinot NoirA beautiful perfumed nose of rich cherry jam, Thanksgiving cranberries with grated orange peel, morel mushrooms and black truffle. A wonderful high note of black tea, leather and potpourri. The wine is so luscious in the mouth, coating the palate with rich, dark cherry, warm raspberry, red currant and black plum. There is a wonderful earthiness of portabella mushrooms on the grill, roasted vegetables, bacon fat and smoked meats. This Pinotfinishes with ripe fruit, earth and complexity and a hint of tomato leaf and earthiness. Just delicious!