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INGREDIENTS 1 Tablespoon each olive oil and butter 1 large leek, thinly sliced, including some green 1 pinch saffron (5-6 threads) 1/2 cup water, divided 1 pound flaky white fish (red fish, snapper, grouper) cut into portions DIRECTIONS In a skillet over medium-high heat, sauté leeks in olive oil and butter until limp. Stir in saffron and 1/4 cup water. Simmer until water evaporates. Add fish and cook for three minutes. Turn fish, add remaining water and cover. Cook until fish is done, about 10-15 minutes. Serve hot topped with leeks and pan juices. Copyright © 2012 Stefanie Samara Hamblen |
