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Saffron Butter-Poached Mahi mahi red snapper with Israeli Couscous and Roasted Peppers

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Ingredients

  • 2 tablespoons olive oil
  • 3 shallots, minced
  • 2 cups Israeli couscous
  • Kosher salt and freshly ground black pepper
  • 1 quart quality fish broth
  • 1 each roasted red and yellow bell peppers, peeled and diced
  • 2 pounds mahi mahi fillets, rinsed, and cut into 2x3-inch pieces
  • 1/2 cup (1 stick) unsalted butter, cut into chunks
  • 2 cloves garlic, minced
  • Pinch of saffron
  • Juice of 1/2 lemon
  • Fennel fronds, for garnish
  • 1 teaspoon smoked sea salt, for garnish

Details

Adapted from google.com

Preparation

Step 1

Coat a pot with the oil and place over medium heat. When the oil is hot, add two-thirds of the shallots. Cook and stir for 2 minutes, or until soft. Add the couscous and cook, stirring, for 3 minutes, or until it browns slightly and smells nutty. Season with salt and pepper. Pour in the broth and bring to a boil . Reduce the heat to low. Cover and simmer for 8 minutes, or until the couscous is tender and the liquid is absorbed. Fold in the roasted peppers before serving. Keep warm.

Season the fish all over with a generous amount of salt and pepper. In a skillet large enough to hold the fish pieces in a single layer, melt the butter over low heat. Stir in the garlic, the remaining shallots, and saffron and cook until the butter becomes bright yellow.

Lay the fish in the pan and cook slowly for 3 to 4 minutes, or until it begins to turn opaque. Spoon the butter over the fish to baste. Squeeze in the lemon juice and season with salt and pepper. Gently poach the fish in the melted butter and lemon juice for 3 minutes longer, or until the garlic is fragrant and the fish is moist and just cooked through.

Taste and add more salt and pepper and a few drops of lemon juice, if desired. Serve the fish on top of the couscous, drizzle the saffron butter on top and around the plate, and garnish with fennel

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