Pan seared Red Snapper served with Saffron Rice and Creole Sauce
Creole Sauce (see recipe)
Pan Seared Red Snapper
1. Sauté 7oz. fillet of Red Snapper (seasoned with Old Bay, grated lemon peel, salt and pepper) in 2 tblsp. Olive Oil. Make sure oil is just about at smoking point.
2. Reduce heat and sauté for 2 to 3 minutes (until golden brown). Turn and sauté for 2 minutes more (depending on thickness of fillet).
- 1 cup long grain rice
- ½ c. diced onion
- 3 c. Chicken Stock
- 1 tsp. Saffron (If saffron is unavailable, try using turmeric)
- ½ tblsp. Chopped garlic
1. Sauté onions and garlic until almost transparent in 2 tblsp. Olive oil.
2. Add chicken stock, 1 tsp. salt, and saffron.
3. Bring to a boil and add rice.
4. Reduce temp and simmer 20-25 minutes. (Until tender but firm).
5. On plate place sautéed fillet over a bed of rice.
6. Ladle sauce around plate and garnish fish with chopped parsley and a lemon wedge.
This recipe also works well with any Blackened, Grilled, or Baked fish. Serve as a delicious seafood main course.