This is my go to fish dish for small dinner parties or intimate special occasions.
Red Snapper in Saffron Sauce
1 kilo red snapper (maya-maya) or grouper (lapu-lapu) fillets
1/2 tsp salt
2 cups dry white wine
1 medium red onion, chopped
2 garlic cloves, crushed
1 tsp dried thyme leaves or 2 sprigs fresh
2 tsp fennel seeds, crushed
20 black peppercorns
2 tbsp butter
40 saffron threads, steeped in half cup hot water for 10 minutes
2 tsp Dijon mustard
1/2 cup cream, mixed with 1 tsp cornstarch
Gently rinse fillet under cold running water and pat dry with paper towels. Sprinkle fillets with salt and set aside.
In a large, heavy-bottomed skillet, combine the next 7 ingredients. Bring mixture to a boil and simmer for 3 minutes. Put the fish in the pan, lower the heat and poach, covered, for about 6 minutes or until fish is opaque and firm to the touch. Carefully transfer fish to a warm serving dish and cover with foil to keep warm.
Incease the heat under the skillet and reduce poaching liquid to 1 cup, about 5 minutes. Strain into a small saucepan, including any liquid that has accumulated in the serving dish. Stir in saffron and mustard, simmer for 2 minutes. Whisk inthe cornstarch-cream mixture and cook until sauce has thickened slightly. Pour the sauce on the fillets and serve.
Culinary Delectations 