Red Snapper With Tomato-Saffron Vinaigrette - cooking recipe

Ingredients

4 (8 ounce) red snapper fillets
4 garlic cloves (3 smashed, 1 minced)
1 tablespoon spinach (chopped)
2 1/2 teaspoons olive oil
1/8 teaspoon saffron
1 small shallot
3/4 cup cherry tomatoes (halved)
2 tablespoons chicken broth (canned)
1 tablespoon sherry wine vinegar
1/4 teaspoon pepper (more or less to taste)

Preparation

Broil the snapper if you wish. I prefer to pan broil them in a heavy non-stick pan.
First, rub salt and freshly ground pepper into the surface of the fish.
Add a film of oil to the pan and set over medium high heat.
Cook the fillets until done, about 3-5 minutes on each side, according to the thickness of the fish.
When done, remove to serving a plate and keep warm.
Heat the oil in a small skillet.
Add the saffron and cook over low heat for 5 minutes.
Add the shallot and minced garlic and cook, stirring occasionally, until fragrant, about 2 minutes.
Add the tomatoes and cook until slightly softened, about 3 minutes.
Add the chicken broth and cook just until the tomatoes begin to break down, about 3 minutes longer.
Remove from the heat.
Add the vinegar and chopped parsley and season with pepper.
Spoon the tomato vinaigrette sauce on the fish and serve.