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

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  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. 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.