Red Snapper Provençal Recipe
saffron risotto, red pepper coulis, citrus
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Saffron Risotto
In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add diced onion and garlic, sauté until translucent. Stir in Arborio rice and toast for 1-2 minutes. Gradually add warm broth, stirring frequently, until rice is creamy and al dente. In the last 5 minutes of cooking, add saffron threads.
- 2
Make the Red Pepper Coulis
Roast the red bell pepper over an open flame or in an oven until charred. Remove skin, seeds, and stems. In a blender, combine roasted pepper with 1 tablespoon of olive oil, salt, and pepper. Blend until smooth.
- 3
Cook the Red Snapper
Season red snapper fillets with salt and pepper. In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Cook the fillets for about 4-5 minutes on each side or until cooked through and flaky.
- 4
Prepare the Citrus Dressing
In a small bowl, mix lemon juice and orange juice together. Add salt and pepper to taste.
- 5
Plate the Dish
On a plate, serve a scoop of saffron risotto, top with red snapper fillet, drizzle with red pepper coulis, and finish with citrus dressing. Garnish with fresh parsley.
