Red Snapper with Tomato Saffron Vinaigrette

Elevate your seafood game with this stunning Red Snapper with Tomato Saffron Vinaigrette recipe, a perfect balance of elegance and flavor. Featuring tender, golden-crisp red snapper fillets topped with a warm, vibrant vinaigrette made from juicy cherry tomatoes, aromatic saffron, and a splash of white wine vinegar, this dish is a Mediterranean-inspired masterpiece. A drizzle of honey adds a subtle sweetness, while fresh parsley brings a burst of freshness to every bite. Easy to prepare in under 35 minutes, this recipe is ideal for a quick weeknight dinner or an impressive dinner party centerpiece. Garnished with zesty lemon wedges, it’s seafood perfection served on a plate. Perfect for lovers of fresh fish recipes, saffron sauces, and quick gourmet meals!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 fillets red snapper fillets (skin on)
• 6 tablespoons extra virgin olive oil
• 1.5 cups cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 medium shallot, finely chopped
• 1 pinch saffron threads
• 2 tablespoons white wine vinegar
• 1 teaspoon honey
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 pieces lemon wedges (for serving)

Directions

Step 1

Season the red snapper fillets with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Set them aside.

Step 2

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the red snapper fillets, skin-side down. Cook for 3-4 minutes until the skin is crispy and golden brown. Flip and cook for another 2-3 minutes until the fish is cooked through. Remove from the skillet and keep warm.

Step 3

In the same skillet, lower the heat to medium and add 2 more tablespoons of olive oil. Add the minced garlic and chopped shallot. Cook for 1-2 minutes, stirring frequently, until fragrant and softened.

Step 4

Add the cherry tomatoes to the skillet and sauté for 3-4 minutes, until they begin to soften and release their juices.

Step 5

In a small bowl, dissolve the saffron threads in 1 tablespoon of warm water. Add this mixture to the skillet along with the white wine vinegar and honey. Stir well and cook for another 2 minutes to allow the flavors to meld. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 6

Remove the skillet from heat and stir in the chopped parsley and the remaining 2 tablespoons of olive oil to create your tomato saffron vinaigrette.

Step 7

Place the red snapper fillets on serving plates. Spoon the warm tomato saffron vinaigrette over the fillets.

Step 8

Serve immediately with lemon wedges on the side for a zesty finish. Enjoy!

Nutrition Facts

Serving size	(876.5g)

Amount per serving	% Daily Value*
Calories	1363.2

Total Fat 95.6g	0%
Saturated Fat 14.4g	0%
Polyunsaturated Fat g
Cholesterol 148mg	0%
Sodium 2624.3mg	0%
Total Carbohydrate 31.0g	0%
Dietary Fiber 7.1g	0%
Total Sugars 18.4g
Protein 109.9g	0%

Vitamin D 800IU	0%
Calcium 217.2mg	0%
Iron 3.5mg	0%
Potassium 2720.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.4%

Protein: 30.9%

Carbs: 8.7%