Shad Fillets With Red Pepper And Saffron Sauce Recipes

Steps:

• Pour 2 cups of boiling water into a bowl and sprinkle with the saffron strands. Use a spoon to press the saffron strands against the side of the bowl to release the flavor. Cover the bowl with a plate and set aside.
• Heat the oil in a large skillet over low. Add the bell peppers, onion, tomatoes, garlic and cilantro stems, and season to taste with salt and pepper. Increase the heat to medium-high and cook for about 5 minutes, stirring occasionally, until the onion is transparent.
• Nestle the fish into the vegetables, sprinkle with the paprika, red-pepper flakes (if using), 1 teaspoon salt and 1/2 teaspoon pepper. Pour the prepared saffron water over everything. (You can do all of this in advance 1 day in advance, and refrigerate until ready to finish.)
• When ready to cook, add the olives and preserved lemon (if using - but if using fresh lemon, that will come in Step 5). Bring the mixture to a boil over high, reduce to low, cover the pan and simmer for 15 to 20 minutes, basting the fish every 5 minutes. Sprinkle with the cilantro leaves during the last few minutes of cooking.
• Taste for seasoning and serve, setting the fish on top of the vegetables. Sprinkle with fresh lemon juice, if not using the preserved lemon. Serve warm or at room temperature.

Steps:

• Cook a pinch each of saffron and red pepper flakes in a skillet with 2 tablespoons olive oil over medium heat, 1 minute. Add 1/3 cup piquillo peppers and cook 3 minutes. Puree with 1 tablespoon lemon juice. Season with salt.

Steps:

• Place the fish, skin side down, in a glass or ceramic baking dish. Cover with the wine, lemon juice, garlic, onion, bay leaf and peppercorns. Marinate for 1 hour.
• Preheat the oven to 300 degrees. Combine the red peppers, vinegar, saffron, garlic and thyme in a saute pan. Cover and cook over medium-low heat until the peppers are barely tender. Puree in a blender or food processor until smooth. Strain.
• Transfer the fish to a clean baking dish. Sprinkle 2 tablespoons of the marinade over the fish. Pour 1/2 cup of the pepper sauce over the fish. Cover with foil and bake until the small bones dissolve, about 3 to 4 hours.
• Fifteen minutes before serving, heat the remaining sauce in a saucepan over low heat. Season with salt and pepper to taste. Remove the fish from the oven. Cut the fillets in half and divide among 4 plates. Spoon the sauce over the shad and serve immediately.

Steps:

• Heat skillet over medium high flame until it's nice and hot. In the meantime with a sharp knife, score the skin side of the snapper and salt and pepper. Add 1/8 of a cup of the olive oil to skillet. Put the snapper meatside down, sear until you've got a golden crust then turn the fillet over and cook 2 minutes more. Take the fillets out of the skillet and set aside while you saute the fennel in the same skillet for 5 minutes. Set the fennel aside and drain any oil from the skillet. Put remaining 1/8 cup olive oil into skillet over medium heat. Add shallots, garlic, saffron, and saute for 1 minute. Deglaze skillet with wine, lemon juice and pernod. When there is almost no liquid left in skillet add fish stock or water. Bring to a simmer and add fennel back to skillet and continue to simmer for 2 more minutes. Put snapper on top of fennel, put skillet in a preheated 425 degree oven for 5 to 6 minutes. Remove from oven and put fennel on a plate and snapper again on top of fennel. Return skillet to high flame and reduce pan juice by half, remove pan from heat and add butter. Swinging pan until dissolved and sauce has thickened, salt and pepper to taste and spoon around fish and fennel.

Steps:

• In a shallow bowl, combine flour, salt, and pepper and dredge fish in seasoned flour. In a saute pan over medium heat, heat oil until hot. Add fish to pan and cook until well browned on both sides. Remove fish and blot on paper. Return saute pan to heat. Add butter, let melt, and cook until brown. Add lemon juice, allow to sizzle, and add chopped parsley. Plate fish and drizzle lemon butter over top. Serve with asparagus.;

Steps:

• Core and remove the seeds from the red peppers. Cut them into 1/4-inch cubes or strips.
• Heat the butter in a nonstick skillet large enough to hold the salmon steaks in one layer.
• Season both sides of the fillets with salt and pepper to taste. Place the steaks in the pan and cook over high heat until they are lightly browned, about a minute and a half on each side. The time will vary, depending on the thickness of the fish and the doneness desired.
• Transfer the steaks to a warm platter. Leave the cooking butter in the skillet. Add the shallots and the red peppers. Cook, stirring, until wilted.
• Add the wine, reduce by half, add the cream and cook, stirring over medium high heat until reduced again by half. Check the seasoning.
• Add the salmon steaks, the chopped dill and any juices that have accumulated around the steaks, and bring to a simmer. Cook one minute. Do not overcook. Serve immediately with the dill for decoration.

Steps:

• Cut the shad fillets in half crosswise. Season the fillets and roe with salt and pepper.
• Heat 1 tablespoon oil in each of two nonstick skillets and add the fillets skin side down in one pan. In the other pan add the roe and cook both over medium heat for 3 minutes, shaking the pans. Then turn the fillets and roe and cook for 3 minutes more. (It is a good idea to cover the pan with the roe while cooking to prevent splattering.)
• Remove the fish with a slotted spatula to a warm serving plate or platter. Separate each pair of roe lengthwise. Place a half on top of each piece of shad.
• In one of the skillets, add the butter and shallots. Cook and stir until wilted.
• Add the lemon juice and the parsley. Cook briefly while stirring, and then pour the mixture over the fish and serve.