Red Snapper with Tomato Saffron Vinaigrette
Elevate your seafood game with this stunning Red Snapper with Tomato Saffron Vinaigrette recipe, a perfect balance of elegance and flavor. Featuring tender, golden-crisp red snapper fillets topped with a warm, vibrant vinaigrette made from juicy cherry tomatoes, aromatic saffron, and a splash of white wine vinegar, this dish is a Mediterranean-inspired masterpiece. A drizzle of honey adds a subtle sweetness, while fresh parsley brings a burst of freshness to every bite. Easy to prepare in under 35 minutes, this recipe is ideal for a quick weeknight dinner or an impressive dinner party centerpiece. Garnished with zesty lemon wedges, it’s seafood perfection served on a plate. Perfect for lovers of fresh fish recipes, saffron sauces, and quick gourmet meals!
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Recipe Information
Ingredients
- 4 fillets red snapper fillets (skin on)
- 6 tablespoons extra virgin olive oil
- 1.5 cups cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 medium shallot, finely chopped
- 1 pinch saffron threads
- 2 tablespoons white wine vinegar
- 1 teaspoon honey
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 pieces lemon wedges (for serving)
Instructions
Season the red snapper fillets with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Set them aside.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the red snapper fillets, skin-side down. Cook for 3-4 minutes until the skin is crispy and golden brown. Flip and cook for another 2-3 minutes until the fish is cooked through. Remove from the skillet and keep warm.
In the same skillet, lower the heat to medium and add 2 more tablespoons of olive oil. Add the minced garlic and chopped shallot. Cook for 1-2 minutes, stirring frequently, until fragrant and softened.
Add the cherry tomatoes to the skillet and sauté for 3-4 minutes, until they begin to soften and release their juices.
In a small bowl, dissolve the saffron threads in 1 tablespoon of warm water. Add this mixture to the skillet along with the white wine vinegar and honey. Stir well and cook for another 2 minutes to allow the flavors to meld. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Remove the skillet from heat and stir in the chopped parsley and the remaining 2 tablespoons of olive oil to create your tomato saffron vinaigrette.
Place the red snapper fillets on serving plates. Spoon the warm tomato saffron vinaigrette over the fillets.
Serve immediately with lemon wedges on the side for a zesty finish. Enjoy!
Nutrition Facts
Calories |
1363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.6 g | 123% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 2624 mg | 114% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 18.4 g | ||
| Protein | 109.9 g | 220% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 217 mg | 17% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 2721 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
