Saffron Poached Snapper with Apple & Raisin Couscous
Recipe provided by Jason Boone, Executive Chef
McCormick & Schmick's Seafood Restaurant, Bethesda, Maryland
Serves 4
4 Snapper filets (6 oz. each)
Poaching Liquid
1 qt. water
¼ c. chopped onion
¼ c. chopped celery
¼ c. chopped carrot
¼ c. parsley stems
6 garlic cloves
8 whole black peppercorns
2 bay leaf
¼ tsp. saffron
Place all ingredients for poaching liquid into a pot and bring to a boil. Reduce heat and simmer for 15 minutes. Strain and reserve the liquid.
Bring poaching liquid to a simmer in a large sauté pan. Add the snapper making sure that it is covered completely. Simmer, do not boil, until the fish is cooked through. Remove the fish from the liquid drain lightly and serve with couscous (recipe below).
Apple & Raisin Couscous
1 box plain couscous
2 c. water, or low sodium chicken stock
½ tsp. salt
1 Tbs. olive oil
1 c. diced apple
1 c. golden raisins
