CREOLE RED SNAPPER

By BobD

Ingredients

• 4 tablespoons vegetable oil
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped green bell pepper
• 1/2 cup chopped scallions
• 2-1/2 teaspoons finely chopped garlic
• 1 cup chopped tomatoes, fresh or canned with juice
• 1 lemon, peeled, seeded, and chopped
• 16 small pitted whole olives
• Pinch of saffron
• 4 red snapper fillets, skin on
• Juice of 1/2 lemon
• Fresh dill, for garnish

Details

Servings 4
Adapted from cooking.com

Preparation

Step 1

Put the vegetable oil in a sauté pan. Over medium heat sauté the onion, pepper, and scallions until the pepper loses its raw green color, about 5 minutes.

Add the garlic and sauté for 1 minute.

Add the tomatoes and cook for another minute.

Add the lemon, olives, and saffron, crushing the saffron between your fingers before you add it, in order to bring out the flavor. Stir and cook for 5 minutes.

Put the fish fillets, flesh side down, into the pan. Cook for 3 minutes.

Turn fish over carefully, using a spatula or two, and sprinkle with lemon juice, salt and pepper, to taste.

Cover and continue to cook until desired doneness, approximately 3 more minutes.

Carefully remove from the pan, and garnish with fresh dill if desired.