Tuesday, March 18, 2014

Moroccan Poached Red Snapper

This mildly spiced poached fish recipe combines Moroccan and Mediterranean flavors to Red Snapper fillets common in North America.  This easy and quick dish with few ingredients makes it ideal for a weeknight home cooked meal. Shallots and garlic are first sautéed in olive oil and spiced with cumin.  Orange juice and diced tomatoes are then added for the poaching sauce.  The red snapper fillets spiced with cayenne pepper are then quickly poached and served.  The whole dish can be cooked in less than 20 minutes.

Servings: 4
Prep Time: 10 minutes
Cooking Time: 20 minutes


4 Red Snapper Fillets cut into 3 inch squares
Salt and Freshly Ground Pepper
2 Teaspoons Cayenne Pepper
2 Tablespoons Olive Oil
3 Shallots julienned
3 Garlic Cloves sliced
1 Teaspoon Ground Cumin
1.5 Cups Orange Juice
15 oz Can Diced Tomatoes
Chives chopped to garnish

Season the fish fillets with salt, freshly ground pepper and cayenne pepper and set aside.

Place a large deep skillet over high heat.  Add the olive oil to the pan.  When the olive oil is shimmering, add the shallots and garlic cloves to the pan.  Sauté the ingredients until the shallots are soft (about 3-4 minutes).  Add the ground cumin over the shallots and stir the ingredients together until fragrant (about 1 minute).   Pour in the orange juice and bring the skillet to a brisk simmer.  Reduce the juice by half (about 3-5 minutes).   Pour in the diced tomatoes and its juices into the skillet.   Stir the ingredients together and bring to a brisk simmer over medium high heat.  Place the prepared red snapper fillets into the simmering sauce to poach.  Keep the fillets separate on the pan.  The fish will cook quickly (about 2-3 minutes).

To serve place the fish onto plates.  Spoon the sauce over the fish and garnish it with chopped chives.  Enjoy.

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