You may also like
Categories:Viewed: 63 - Published at: 7 years ago
Ingredients
- 1 pound rhubarb, washed and trimmed
- 13 cup sugar
- Pinch saffron
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter (or a little more oil)
- 4 6-ounce red snapper fillets
- Chopped mint or parsley for garnish (optional)
Method
- Combine the rhubarb, sugar and saffron in a small saucepan, cover and turn the heat to low.
- Cook, stirring only occasionally, for about 20 minutes, or until the rhubarb becomes saucy.
- Add salt to taste and a little more sugar if necessary.
- If the mixture is very soupy, continue to cook a little longer to make it thicker.
- When you judge the rhubarb to be nearly done, put a large skillet, preferably nonstick, over medium-high heat.
- A minute later, add the oil and butter.
- When the butter foam subsides, add the fillets, skin side down.
- 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.
- Transfer the fish to a plate lined with paper towels to absorb excess oil.
- Serve the fish napped with a bit of the sauce and garnished, if you like, with the herb.
