Save Recipe Print
35 min
20 min
15 min
4 servings


Saffron-Yellow Pepper Vinaigrette:
Spanish Spice Snapper:
Braised Broccoli:


For the vinaigrette: In a blender or food processor, combine the peppers, vinegar, garlic, saffron, honey, and mustard and blend 30 seconds. With the motor running, slowly add the oil until it emulsifies. Season to taste with salt and pepper.

For the snapper: Preheat oven to 450 degrees F. Place cumin and coriander in a spice grinder and grind finely. Mix together the cumin, coriander, paprika and zest and place on a large plate. Score the fish on each side, season with salt and pepper and dredge 1 side in the spice mixture. Heat the olive oil in a large oven-proof saute pan, over high heat until smoking. Place the fish, spice-side down into the pan and saute until golden brown. Turn the fish over, place in the oven and continue cooking for 6 to 8 minutes or until cooked through. Fillet the fish and drizzle with the Yellow Pepper-Saffron Vinaigrette.

For the broccoli: Heat oil in a medium Dutch oven over medium heat. Add anchovies and cook for 1 minute. Add garlic and cook until lightly golden brown. Add wine and bring to a simmer. Add broccoli and chicken stock, cover and cook for 2 to 3 minutes. Remove cover and cook until all liquid has evaporated and the broccoli is tender.

Get the Recipe

Deviled Egg Cake

Dress up your Easter table with a giant egg cake.


Roasted Red Peppers

Recipe courtesy of Ina Garten

Mustard-Parmesan Whole Roasted Cauliflower

Recipe courtesy of Food Network Kitchen

Red Wine Pot Roast

Recipe courtesy of Ree Drummond

Quick and Easy Roasted Red Pepper Pasta

Recipe courtesy of Ree Drummond

Roasted Asparagus

Recipe courtesy of Ina Garten

Southern Red Velvet Cake

Recipe courtesy of Cakeman Raven

Roasted Carrots

Recipe courtesy of Ina Garten

Red Beans and Rice

Recipe courtesy of Robert Irvine

Sauteed Red Cabbage

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Latest Stories