Roasted Whole Red Snapper with Spanish Spices and Saffron-Yellow Pepper Vinaigrette with Braised Broccoli Recipe

Name: Roasted Whole Red Snapper with Spanish Spices and Saffron-Yellow Pepper Vinaigrette with Braised Broccoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 yellow peppers, charred on the grill, peeled, seeded and coarsely chopped; 1/3 cup rice wine vinegar; 6 cloves garlic, coarsely chopped; Pinch saffron threads; 1 tablespoon honey; 1 tablespoon Dijon mustard; 3/4 cup pure olive oil; Salt and freshly ground pepper; 3 tablespoons whole cumin seeds; 3 tablespoons whole coriander seeds; 1/4 cup Spanish paprika; 2 tablespoons lemon zest; 2 tablespoons orange zest; 2 whole red snapper, 2 pounds each, scaled and gutted; 3 tablespoons olive oil; Salt and freshly ground pepper; 3 tablespoons olive oil; 2 anchovies, minced; 4 cloves garlic, finely sliced; 1 cup dry white wine; 1 pound broccoli, timmed and cut; 1/2 cup chicken stock; Salt and freshly ground

Servings: persons

2 yellow peppers, charred on the grill, peeled, seeded and coarsely chopped
1/3 cup rice wine vinegar
6 cloves garlic, coarsely chopped
Pinch saffron threads
1 tablespoon honey
1 tablespoon Dijon mustard
3/4 cup pure olive oil
Salt and freshly ground pepper
3 tablespoons whole cumin seeds
3 tablespoons whole coriander seeds
1/4 cup Spanish paprika
2 tablespoons lemon zest
2 tablespoons orange zest
2 whole red snapper, 2 pounds each, scaled and gutted
3 tablespoons olive oil
Salt and freshly ground pepper
3 tablespoons olive oil
2 anchovies, minced
4 cloves garlic, finely sliced
1 cup dry white wine
1 pound broccoli, timmed and cut
1/2 cup chicken stock
Salt and freshly ground

1
In a blender or food processor, combine the peppers, vinegar, garlic, saffron, honey, and mustard and blend 30 seconds.
2
With the motor running, slowly add the oil until it emulsifies.
3
Season to taste with salt and pepper.
4
Preheat oven to 450 degrees F. Place cumin and coriander in a spice grinder and grind finely.
5
Mix together the cumin, coriander, paprika and zest and place on a large plate.
6
Score the fish on each side, season with salt and pepper and dredge 1 side in the spice mixture.
7
Heat the olive oil in a large oven-proof saute pan, over high heat until smoking.
8
Place the fish, spice-side down into the pan and saute until golden brown.
9
Turn the fish over, place in the oven and continue cooking for 6 to 8 minutes or until cooked through.
10
Fillet the fish and drizzle with the Yellow Pepper-Saffron Vinaigrette
11
Heat oil in a medium Dutch oven over medium heat.
12
Add anchovies and cook for 1 minute.
13
Add garlic and cook until lightly golden brown.
14
Add wine and bring to a simmer.
15
Add broccoli and chicken stock, cover and cook for 2 to 3 minutes.
16
Remove cover and cook until all liquid has evaporated and the broccoli is tender.

819

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 yellow peppers, charred on the grill, peeled, seeded and coarsely chopped, 1/3 cup rice wine vinegar, 6 cloves garlic, coarsely chopped, Pinch saffron threads, and more.

Yes, Roasted Whole Red Snapper with Spanish Spices and Saffron-Yellow Pepper Vinaigrette with Braised Broccoli falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Whole Red Snapper with Spanish Spices and Saffron-Yellow Pepper Vinaigrette with Braised Broccoli

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