Sauteed Red Snapper With Rhubarb Sauce

1. 1

   Combine the rhubarb, sugar and saffron in a small saucepan, cover and turn the heat to low.

2. 2

   Cook, stirring only occasionally, for about 20 minutes, or until the rhubarb becomes saucy.

3. 3

   Add salt to taste and a little more sugar if necessary.

4. 4

   If the mixture is very soupy, continue to cook a little longer to make it thicker.

5. 5

   When you judge the rhubarb to be nearly done, put a large skillet, preferably nonstick, over medium-high heat.

6. 6

   A minute later, add the oil and butter.

7. 7

   When the butter foam subsides, add the fillets, skin side down.

8. 8

   Cook for 4 or 5 minutes, or until the fish is nearly done; turn carefully; and lightly brown the flesh side, seasoning it with salt and pepper as it cooks.

9. 9

   Transfer the fish to a plate lined with paper towels to absorb excess oil.

10. 10

    Serve the fish napped with a bit of the sauce and garnished, if you like, with the herb.

* Per serving · 4 servings · Values may vary.

No additional tips available.