Try this Pan-Seared Snapper in Saffron Sauce recipe, or contribute your own.
Suggest a better descriptionHeat skillet over medium-high flame until its nice and hot. In the meantime with a sharp knife, score the skin-side of the snapper and salt and pepper. Add 1/8 of a cup of the olive oil to skillet. Put the snapper meat-side down, sear until youve got a golden crust then turn the fillet over and cook 2 minutes more. Take the fillets out of the skillet and set aside while you saute the fennel in the same skillet for 5 minutes. Set the fennel aside and drain any oil from the skillet. Put remaining 1/8 cup olive oil into skillet over medium heat. Add shallots, garlic, saffron, and saute for 1 minute. Deglaze skillet with wine, lemon juice and pernod. When there is almost no liquid left in skillet add Quick Fish Stock or water. Bring to a simmer and add fennel back to skillet and continue to simmer for 2 more minutes. Put snapper on top of fennel, put skillet in a preheated 425 degree oven for 5 to 6 minutes. Remove from oven and put fennel on a plate and snapper again on top of fennel. Return skillet to high flame and reduce pan juice by half, remove pan from heat and add butter. Swinging pan until dissolved and sauce has thickened, salt and pepper to taste and spoon around fish and fennel. This recipe yields 2 servings. Source: "CHEF DU JOUR - (Show # DJ-9569) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-19-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Cheryl Smith
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Serving Size: 1 Serving (80g) | ||
Recipe Makes: 2 servings | ||
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Calories: 241 | ||
Calories from Fat: 216 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24g | 32 % | |
Saturated Fat 11.9g | 59 % | |
Monounsaturated Fat 9.4g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 45.8mg | 14 % | |
Sodium 126mg | 4 % | |
Potassium 113.7mg | 3 % | |
Total Carbohydrate 6.1g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 5.9g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 241
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