Red Snapper with Sweet Anchovy–Pine Nut Sauce and Caramelized Zucchini

Name: Red Snapper with Sweet Anchovy–Pine Nut Sauce and Caramelized Zucchini
Yield: 4 servings
Ingredients: 6 tablespoons EVOO (extra-virgin olive oil); 4 8-ounce portions red snapper fillet; Salt and black pepper; 1/4 cup pine nuts, a generous handful; 2 medium zucchini, sliced in thin half moons; 1/2 cup fresh flat-leaf parsley, a couple of handfuls, chopped; 2 large garlic cloves, chopped; 1/2 tin flat anchovy fillets, drained; 1 large pinch red pepper flakes; 1/2 cup white wine, a few good-size glugs; 1 cup chicken stock; 1/2 cup dried black currants, a couple of handfuls; 2 tablespoons heavy cream or half-and-half, a good-size splash

December 9, 2011

This is my favorite fish dish in the book. Try it and you’ll taste why.

Recipe information

Yield
4 servings

Ingredients

6 tablespoons EVOO (extra-virgin olive oil)

4 8-ounce portions red snapper fillet

Salt and black pepper

1/4 cup pine nuts, a generous handful

2 medium zucchini, sliced in thin half moons

1/2 cup fresh flat-leaf parsley, a couple of handfuls, chopped

2 large garlic cloves, chopped

1/2 tin flat anchovy fillets, drained

1 large pinch red pepper flakes

1/2 cup white wine, a few good-size glugs

1 cup chicken stock

1/2 cup dried black currants, a couple of handfuls

2 tablespoons heavy cream or half-and-half, a good-size splash

Preparation

Step 1
Heat a large nonstick skillet over medium-high heat and coat with a tablespoon of EVOO, once around the pan.
Step 2
With a sharp knife, score the skin side of each snapper fillet in a 1-inch crosshatch. Season both sides of the snapper with salt and pepper. Cook the fillets skin side down for 4 or 5 minutes, until the skin is crisp. Turn the fillets and cook them on the reverse side for about 3 minutes, or until the fillets are firm and the flesh is opaque.
Step 3
Preheat another skillet over medium-high heat (you will use this for both toasting the pine nuts and cooking the zucchini). Add the pine nuts and cook them until lightly toasted, about 2 to 3 minutes, stirring frequently. Remove the nuts from the skillet and reserve. Return the skillet to the stove over medium-high heat with 2 tablespoons of EVOO. Add the zucchini and season liberally with freshly ground black pepper and a little salt. Cook until the zucchini is lightly brown and tender, about 5 minutes. Once cooked, add half of the parsley and toss to distribute. If the zucchini is done before you are finished with the sauce for the snapper, simply cover the pan with a piece of foil to keep it warm.
Step 4
Once the snapper is cooked, transfer the fish to a warm, shallow serving dish. Return the pan to the stovetop and reduce the heat to medium. Add the remaining 3 tablespoons of EVOO, then add the garlic, anchovies, and red pepper flakes. Sauté the mixture until the anchovies melt into the EVOO and dissolve completely and the garlic is tender, about 3 minutes. Add the wine and cook for 1 minute, then add the chicken stock, currants, and cream and continue to cook until the liquid is reduced by half, 2 minutes. Add the remaining parsley and the toasted pine nuts to the sauce. Give the sauce a taste for seasoning and adjust with salt and pepper. Arrange the zucchini on serving plates and top with the snapper fillets. Pour the sauce over the fish and serve.

Rachael Ray Express Lane Meals

TagsSnapper Fish Seafood Anchovy Pine Nut Nut Zucchini Squash Vegetable Dried Currant Dried Fruit Fruit Main Dinner Gluten Free 30 Minutes or Less Sear Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes