Red Snapper With Tomato-saffron Vinaigrette

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 (8 ounce) red snapper fillets
• 4 garlic cloves (3 smashed, 1 minced)
• 1 tablespoon spinach (chopped)
• 2 1/2 teaspoons olive oil
• 1/8 teaspoon saffron
• 1 small shallot
• 3/4 cup cherry tomatoes (halved)
• 2 tablespoons chicken broth (canned)
• 1 tablespoon sherry wine vinegar
• 1/4 teaspoon pepper (more or less to taste)

Recipe

• 1 broil the snapper if you wish. i prefer to pan broil them in a heavy non-stick pan.
• 2 first, rub salt and freshly ground pepper into the surface of the fish.
• 3 add a film of oil to the pan and set over medium high heat.
• 4 cook the fillets until done, about 3-5 minutes on each side, according to the thickness of the fish.
• 5 when done, remove to serving a plate and keep warm.
• 6 heat the oil in a small skillet.
• 7 add the saffron and cook over low heat for 5 minutes.
• 8 add the shallot and minced garlic and cook, stirring occasionally, until fragrant, about 2 minutes.
• 9 add the tomatoes and cook until slightly softened, about 3 minutes.
• 10 add the chicken broth and cook just until the tomatoes begin to break down, about 3 minutes longer.
• 11 remove from the heat.
• 12 add the vinegar and chopped parsley and season with pepper.
• 13 spoon the tomato vinaigrette sauce on the fish and serve.