Ingredients & Substitutes

Instructions

1. 1

   Pat dry 4 (6-ounce) snapper fillets with paper towels, then rub each fillet with 1 teaspoon minced garlic, 1/2 teaspoon grated fresh ginger, 1/2 teaspoon fresh thyme leaves, 1/4 teaspoon sea salt, and 1/8 teaspoon black pepper.

2. 2

   In a small bowl, combine 0.25 grams of saffron threads with 2 tablespoons of warm water and let it steep for 10 minutes to release its color and flavor.

3. 3

   In a small saucepan over medium heat, combine 1 cup diced ripe mango, 1/2 minced habanero pepper (remove seeds for less heat), 2 tablespoons fresh lime juice, 2 tablespoons light brown sugar, and the steeped saffron mixture with its liquid.

4. 4

   Bring the glaze mixture to a gentle simmer, then reduce heat to low and cook for 10-12 minutes, stirring occasionally, until the mango softens and the sauce slightly thickens; use a fork to mash the mango pieces.

5. 5

   Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat until shimmering, then carefully place the seasoned snapper fillets skin-side down into the hot oil and sear for 4 minutes.

6. 6

   Flip the snapper fillets, then spoon 1 tablespoon of the mango-habanero glaze over each fillet, and continue cooking for an additional 3-5 minutes, or until the fish is opaque and flakes easily with a fork.

7. 7

   Carefully transfer the Pan-Seared Saffron Snapper to plates and spoon any remaining mango-habanero glaze from the skillet over each serving.