Saffron Cilantro Snapper In A Bag Recipes

PAN SEARED SNAPPER IN SAFFRON SAUCE

Steps:

• Heat skillet over medium high flame until it's 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 meatside down, sear until you've 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 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.

SAFFRON CILANTRO SNAPPER IN A BAG

Steps:

• Preheat oven to 400º.
• For each serving: fold long sheet of parchment paper in half, place fish filet in middle on one side of the crease.
• Cover each serving with 1/2 of the Cilantro, 1/2 of the Green Onions, 1/2 chopped Tomato.
• Drizzle a dash (1/8 cup) of White Wine over each filet, and then place two sprigs of Thyme on top.
• Sprinkle a pinch of Saffron - you don't need much.
• Squeeze some lemon juice over it, and cover with two slices of Lemon.
• Salt and Pepper to taste (don't over salt!).
• Fold the paper over the fish and then crinkle up the edges to form the letter D.
• Place on a baking sheet and cook @ 400º for 18 minutes.