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    RED SNAPPER WITH PROVENÇAL TOMATO SAUCE
    from "Frank Stitt's Southern Table" by Frank Stitt

    The red snapper brought in from about one hundred miles on either side of Destin, Florida, are the best-of-the-best — this is our fishin' stomping ground. Snapper from these waters are known in the commercial fishing world as "the true American red snapper." Here we've created a simple sautéed snapper with a classic tomato sauce, infused with the flavors of the Mediterranean. We often use canned tomatoes for this sauce, which are far better than out-of-season tomatoes, but obviously, if you can get ripe fresh tomatoes, use them. Fennel seeds have their own distinctive flavor, but combine them with orange zest and garlic and you'll bring home the flavors of Provence.

    Serves 4
    INGREDIENTS (CLICK TO BUY)

    For the Sauce
    1 tablespoon olive oil
    2 tablespoons finely diced onion
    2 tablespoons diced reserved fennel stalks
    2 tablespoons diced leek
    3 garlic cloves, minced
    1 teaspoon fennel seeds
    One 28-ounce can peeled tomatoes, drained and chopped
    1 1/2 teaspoons sherry vinegar
    1 teaspoon sugar
    Kosher salt and freshly ground black pepper
    About 1 tablespoon extra virgin olive oil
    Grated zest of 1 orange
    8 fingerling potatoes, cut lengthwise in half and cooked in boiling salted water until tender
    3 tablespoons olive oil
    1 fennel bulb, trimmed and cut into 8 wedges, stalks reserved for sauce, fronds reserved for garnish
    Kosher salt and freshly ground white pepper to taste

    For the Fish
    Four 6- to 8-ounce skin-on red snapper fillets (or substitute other firm white-fleshed fish, such as wild striped bass, halibut, tilefish, or cobia)
    Extra virgin olive oil for drizzling
    Coarse sea salt

    Print recipe
    PREPARATION

    1.To prepare the tomato sauce, heat the olive oil in a medium saucepan over medium-high heat. When it's warm, add the onion, fennel, leek, and garlic and sauté over medium heat until tender, about 10 minutes. Add the fennel seeds, tomatoes, sherry vinegar, and sugar and bring to a simmer. Reduce the heat to medium-low and cook until the tomatoes have broken down and the flavors have developed, about 45 minutes.
    2.Pass the mixture through a food mill or purée using a hand or regular blender or food processor. For an ultra-smooth purée, straining through a fine sieve, if desired. Return the sauce to the pan and season with salt and pepper; cover to keep warm.
    3.Cook the potatoes in a small pot of boiling salted water until tender. Drain and cover to keep warm.
    4.Meanwhile, in a medium sauté pan just large enough to hold the fennel in one layer, heat 1 tablespoon of the olive oil over medium heat. Add the fennel, along with a tablespoon of water, season with salt and pepper, and cook, turning once, until tender, about 12 minutes. Transfer the fennel to a bowl, add the fingerling potatoes, and season with a little salt and pepper. Toss with 1 tablespoon of the olive oil, and cover to keep warm.
    5.Heat a sauté pan just large enough to hold the snapper over medium-high heat and add the remaining 1 tablespoon olive oil. Season the fish with salt and white pepper. Place skin side up in the pan and cook until the edges begin to turn opaque, about 4 minutes. Turn and continue cooking until just done (a knife inserted into the thickest part of the fish should reveal a pearly opaqueness), about 4 minutes more.
    6.Meanwhile, reheat the tomato sauce over medium heat. Whisk in the extra virgin olive oil and the orange zest.
    7.Spoon the sauce onto individual serving plates. Top with the warm fennel and fingerling potatoes and then the fish. Drizzle with a bit of extra virgin olive oil, sprinkle with sea salt, and garnish with the reserved fennel fronds, if desired.


    Product nutrition and information
     Quantity Ingredients Est.Price
      White Onion, Large - $1.49/lb
     Farm Fresh, Lg
     
      Fennel - $3.49/ea
     Farm Fresh
     
      Leeks, Bunch - $3.49/ea
     Farm Fresh, bunch
     
      FreshDirect Fennel Seeds - $3.59/ea
     3.25oz
     
      Muir Glen Organic Diced Tomatoes - $1.69/ea Save! 2 for $3.00
     14.5oz  
     
      Navel Orange - $1.29/ea Save! 5 for $5.00
     Farm Fresh, Lg
     
      Columela Vinagre de Jerez Sherry Vinegar - $6.49/ea
     12.7oz
     

    lb
    Russian Banana Fingerling Potato - $2.49/lb
     Farm Fresh
     
      FreshDirect Ground White Sarawak Pepper - $3.99/ea
     2oz
     
      Wild Snapper Fillet - $23.99/lb
     6 - 8 oz, Hand-cut
     
    You May Already Have
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
     34oz
     
      Garlic - $3.99/lb
     Farm Fresh, Med
     
      Domino Granulated White Sugar - $4.19/ea
     4lb bag
     
      Morton's Coarse Kosher Salt - $2.69/ea
     48oz
     
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