Brazilian Yellowtail Snapper in Saffron-Tomato Sauce
Brazilian Yellowtail Snapper in Saffron-Tomato Sauce
This whole-fish recipe pairs Brazilian Yellowtail Snapper with a savory sauce of tomatoes, bell peppers, garlic, white wine, paprika, saffron, and fresh herbs. The fish is first seared for color and flavor, then gently finished in the sauce.
The Brazilian Yellowtail Snapper currently sold by Global Seafoods is a frozen whole fish, gilled, gutted, and scaled. Thaw it completely under refrigeration before cooking. To compare it with our other current snapper options, visit the Snapper Fish Collection.
Ingredients
For the fish:
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- 1 whole Brazilian Yellowtail Snapper, thawed
- salt and black pepper
- 2 tablespoons olive oil
For the sauce:
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 tomatoes, diced
- 1 cup fish or chicken stock
- 1/2 cup dry white wine
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- a small pinch of saffron threads
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped parsley
- juice of 1 lime
Step 1: Thaw, Dry, and Season
Thaw the whole snapper completely in the refrigerator. Remove it from the packaging and pat the skin and cavity dry. Make two or three shallow diagonal cuts through the skin on each side, then season inside and out with salt and black pepper.
Step 2: Sear the Snapper
Heat the olive oil in a large skillet over medium-high heat. Sear the fish for about 3–4 minutes per side, or until the exterior develops good color. The purpose of this step is to develop browned flavor; it does not need to cook the fish through.
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Transfer the fish carefully to a plate while you build the sauce.
Step 3: Build the Saffron-Tomato Sauce
Reduce the heat to medium. Add the onion and bell peppers and cook until they begin to soften. Add the garlic and cook briefly, taking care not to burn it.
Pour in the white wine and scrape the browned bits from the bottom of the pan. Add the tomatoes, stock, tomato paste, paprika, and saffron. Simmer for about 10 minutes so the flavors combine and the sauce reduces slightly.
If you prefer to bloom the saffron first, steep the threads in a small amount of warm water for several minutes and add both the saffron and liquid to the sauce.
Step 4: Finish the Fish in the Sauce
Return the snapper to the skillet. Spoon sauce over the fish and into the cavity, cover, and simmer gently until cooked through.
Cooking time depends on the size and thickness of the fish, so use time only as a guide. Check the thickest portion with an instant-read thermometer and cook to 145°F (63°C).
Step 5: Finish and Serve
Scatter the cilantro and parsley over the fish and finish with fresh lime juice. Serve the snapper with plenty of the saffron-tomato sauce.
Good accompaniments include white rice, roasted vegetables, potatoes, or crusty bread.
Watch the Recipe Video
This page includes the original Global Seafoods cooking video for this preparation.
See more seafood cooking videos on the Global Seafoods YouTube channel.
Frequently Asked Questions
Is the Brazilian Yellowtail Snapper used here fresh or frozen?
The current Global Seafoods Brazilian Yellowtail Snapper product is sold frozen. Thaw it completely under refrigeration before cooking.
Can I make the sauce without wine?
Yes. Replace the wine with additional stock and add a small amount of lemon or lime juice for acidity.
Can I use snapper fillets instead of a whole fish?
Yes, but fillets cook faster than a whole fish. Add them to the prepared sauce and use internal temperature rather than the whole-fish timing as your primary doneness check.
What temperature should snapper reach?
For this cooked preparation, verify the thickest part reaches 145°F (63°C).
Where can I buy the snapper used in this recipe?
Shop Brazilian Yellowtail Snapper, or compare all current options in our Snapper Fish Collection.
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