Roasted Whole Red Snapper with Spanish Spices and Saffron-Yellow Pepper Vinaigrette with Braised Broccoli

Deselect All

Saffron-Yellow Pepper Vinaigrette:

2 yellow peppers, charred on the grill, peeled, seeded and coarsely chopped

1/3 cup rice wine vinegar

6 cloves garlic, coarsely chopped

Pinch saffron threads

1 tablespoon honey

1 tablespoon Dijon mustard

3/4 cup pure olive oil

Salt and freshly ground pepper

Spanish Spice Snapper:

3 tablespoons whole cumin seeds

3 tablespoons whole coriander seeds

1/4 cup Spanish paprika

2 tablespoons lemon zest

2 tablespoons orange zest

2 whole red snapper, 2 pounds each, scaled and gutted

3 tablespoons olive oil

Salt and freshly ground pepper

Braised Broccoli:

3 tablespoons olive oil

2 anchovies, minced

4 cloves garlic, finely sliced

1 cup dry white wine

1 pound broccoli, timmed and cut

1/2 cup chicken stock

Salt and freshly ground pepper