red snapper in a saffron-tomato broth with articho

Name: Red Snapper in a Saffron-Tomato Broth with Articho
Prep time: 30 min
Cook time: 35 min
Yield: 4
Cuisine: Spanish
Ingredients: 1` pound(s) red snapper filet; - olive oil; - salt; - pepper; 3 large red potatoes-cubed; 2 teaspoon(s) salt; 1-2 quart(s) water; 1/4 cup(s) purple onion-julienned; 1 stalk(s) celery-chopped; 1 clove(s) garlic-minced; 2 cup(s) canned artichoke hearts-chopped; 15 ounce(s) petite diced tomatoes-drained; 15 ounce(s) water; 1/2 teaspoon(s) red pepper flakes; 2 package(s) sazon seasoning with saffron

15 Pinches 1 Photo

Amy Freeze

Avon Park, FL

Updated on Jun 3, 2016

After a day on the water and a trip to the fish market, where I found fresh-off-the-boat red snapper filets, this hearty dish combined my love of Spanish seasonings and seafood into the ultimate comfort food.

Rate

prep time 30 Min

cook time 35 Min

method Stove Top

yield 4 serving(s)

Ingredients

1` pound red snapper filet
- olive oil
- salt
- pepper
3 large red potatoes-cubed
2 teaspoons salt
1-2 quart water
1/4 cup purple onion-julienned
1 stalk celery-chopped
1 clove garlic-minced
2 cups canned artichoke hearts-chopped
15 ounces petite diced tomatoes-drained
15 ounces water
1/2 teaspoon red pepper flakes
2 packages sazon seasoning with saffron

How To Make red snapper in a saffron-tomato broth with articho

Step 1

In a 2 qt sauce pan, bring water, potatoes,and salt to a boil. Boil for 5 minutes. Drain. In a deeper skillet, heat 1 TBSP olive oil and saute onion, garlic, and celery over medium heat until vegetables are tender. Add 1 c. drained diced tomato, artichoke hearts, potatoes, water, red pepper flakes, and Sazon. Bring to a boil. Reduce heat and simmer until potatoes are tender. Add salt & pepper to taste. Add additional water, if broth reduces too much.

Step 2

In a skillet, heat 1 TBSP olive oil. Sprinkle fish fillet(s) with salt & pepper. Place fillet(s) skin- side down in hot oil for 2-3 minutes to sear and make skin crispy. Turn fillets. Turn down heat and cook an additional 2-3 minutes, until fish is opaque and flakes easily with a fork. Remove from skillet.
Step 3

To serve, spoon potatoes, artichoke hearts, and broth in a wide mouth bowl. Place a fillet on top and spoon a bit more broth over the top. Sprinkle with parsley and chopped red onion.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes