It has been quite a while since I’ve posted a recipe we’ve tried – yes I have been cooking, but not as many new things since we’ve been househunting and now houseprepping. I am quite proud of myself that last night I not only made dinner, but after dinner I put together tonight’s dinner (beef enchiladas) so that all we have to do tonight is pop it into the oven! I’m on a constant hunt for easy, good recipes and want to find more stuff I can make ahead of time. Here is a recipe we tried recently. Kevin found it at
cooking.com. This was a great meal to have since it has been so hot and dry in Houston recently.
Saffron is quite a pricey spice – THE most expensive by weight according to Wikipedia. I’ve never bought a spice for that much - $12! But we used only a teeny-tiny bit of it, and it smells really good so I'm sure it added to the flavor. I’d charge a lot for it too if I had to take apart flowers and they dry them to make the spice. My dad has found that he can buy spices online cheaper than in the stores, so you may want to go that route if you want to use spices like this one or vanilla beans which I see in the store sell with only ONE in the bottle.
It tasted great on a hot day, and we opened up a mojito mix I've had to complete the tropical meal. I forget what sides we had - rice I think...
Creole Red Snapper
We went to 2 stores and neither had red snapper, so we used tilapia. We also left out the olives, other than that we followed the recipe.
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 (optional)
DIRECTIONS
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.
legal stuff: Recipe reprinted by permission of Doubleday. All rights reserved.Date Added: 01/01/2008. Hopefully they won't mind that I've copied it for you, but I did give credit :)