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Categories:
evoo red snapper salt pine nuts zucchini parsley garlic anchovy red pepper white wine chicken stock black currants heavy cream
Viewed: 52 - Published at: 8 years agoIngredients
- 6 tablespoons EVOO (extra-virgin olive oil)
- 4 8-ounce portions red snapper fillet
- Salt and black pepper
- 1/4 cup pine nuts, a generous handful
- 2 medium zucchini, sliced in thin half moons
- 1/2 cup fresh flat-leaf parsley, a couple of handfuls, chopped
- 2 large garlic cloves, chopped
- 1/2 tin flat anchovy fillets, drained
- 1 large pinch red pepper flakes
- 1/2 cup white wine, a few good-size glugs
- 1 cup chicken stock
- 1/2 cup dried black currants, a couple of handfuls
- 2 tablespoons heavy cream or half-and-half, a good-size splash
Method
- Heat a large nonstick skillet over medium-high heat and coat with a tablespoon of EVOO, once around the pan.
- With a sharp knife, score the skin side of each snapper fillet in a 1-inch crosshatch.
- Season both sides of the snapper with salt and pepper.
- Cook the fillets skin side down for 4 or 5 minutes, until the skin is crisp.
- Turn the fillets and cook them on the reverse side for about 3 minutes, or until the fillets are firm and the flesh is opaque.
- Preheat another skillet over medium-high heat (you will use this for both toasting the pine nuts and cooking the zucchini).
- Add the pine nuts and cook them until lightly toasted, about 2 to 3 minutes, stirring frequently.
- Remove the nuts from the skillet and reserve.
- Return the skillet to the stove over medium-high heat with 2 tablespoons of EVOO.
- Add the zucchini and season liberally with freshly ground black pepper and a little salt.
- Cook until the zucchini is lightly brown and tender, about 5 minutes.
- Once cooked, add half of the parsley and toss to distribute.
- If the zucchini is done before you are finished with the sauce for the snapper, simply cover the pan with a piece of foil to keep it warm.
- Once the snapper is cooked, transfer the fish to a warm, shallow serving dish.
- Return the pan to the stovetop and reduce the heat to medium.
- Add the remaining 3 tablespoons of EVOO, then add the garlic, anchovies, and red pepper flakes.
- Saute the mixture until the anchovies melt into the EVOO and dissolve completely and the garlic is tender, about 3 minutes.
- Add the wine and cook for 1 minute, then add the chicken stock, currants, and cream and continue to cook until the liquid is reduced by half, 2 minutes.
- Add the remaining parsley and the toasted pine nuts to the sauce.
- Give the sauce a taste for seasoning and adjust with salt and pepper.
- Arrange the zucchini on serving plates and top with the snapper fillets.
- Pour the sauce over the fish and serve.
