Ingredients
- 8 (6-ounce) portions red snapper (skin on)
- 4 tablespoons olive oil
- 8 cubes unsalted butter
- 1 small pinch saffron
- microgreens, for garnish
Mussel Mayo
- 2 cups mayonnaise
- 1 clove garlic, minced
- 1 teaspoon minced onion
- 1 cup cooked mussels
- ½ teaspoon sriracha
- salt &and Ppepper, to Ttaste
Cucumber Salad
- 2 English cucumbers, thinly sliced in half
- 1 teaspoon salt
- 1 cup distilled red wine vinegar
- 1 red medium red onion, thinly sliced in half
- salt and pepper to taste
Preparation
Sauté the mussels with the garlic, onions, and olive oil
Purée all the ingredient in a blender until smooth; season with salt and pepper, and reserve.
Cucumber Salad
Place all ingredients in a bowl mix and let sit for 1 day, then strain and place in a sealable container.
For the Red Snapper
Heat a cast-iron pan with 1 tablespoon of olive oil; add the red snapper, skin side down, until well seared; and add a cube of butter and then saffron.
Sear the other side of the red snapper, put it on an oven plate, and cook for 15 minutes or to desired finish.
On a dinner-sized plate, put 3 lines of the Mussel Mayo, drizzle saffron butter from your pan over the fish, top with cucumber salad, and garnish with microgreens.
