Mahi Zafaroni – Pan-Seared Fish with Saffron and Dried Lime
Recipe GLPRa682deef33503c
Delicate snapper fillets are rubbed with warm spices, pan-seared until golden, and finished with a vibrant saffron pan sauce and tart dried lime juice. This elegant Mediterranean dish balances earthy cumin and turmeric with bright citrus, creating a sophisticated weeknight dinner.
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Ingredients
3 dried limes, halved
1 cup water
2 teaspoons dried lime or black lime powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper, plus more to taste (optional)
1/4 teaspoon saffron powder
1/3 cup hot water
4 (5-ounce) skinless red snapper fillets, pin bones removed
1/3 cup all-purpose flour
2 teaspoons kosher salt
2 tablespoons light olive oil
1 medium fresh lime, thinly sliced
2 teaspoons finely chopped fresh flat-leaf parsley
Directions
Place the halved dried limes in a medium bowl and cover with 1 cup of water. Let steep for at least 1 hour, or up to 3 hours. Strain through a fine-mesh strainer into a separate container and refrigerate the liquid until ready to use. Discard the softened dried limes.
In a small bowl, combine the dried lime powder, garlic powder, ground cumin, turmeric, smoked paprika, and cayenne pepper if using. Set this spice blend aside.
Place the saffron powder in a small heatproof bowl. Pour in the 1/3 cup of hot water and stir well to combine. Allow the saffron to steep for at least 15 minutes, or up to 30 minutes. While this steeps, pat the snapper fillets dry with paper towels, then evenly rub each fillet with the spice blend. Place the fillets on a plate and refrigerate uncovered for 15 minutes.
Pour the flour into a shallow dish. Sprinkle each fillet evenly with salt, then dredge each one in the flour, pressing gently so the coating adheres well. Shake off any excess flour.
Heat the olive oil in a large stainless-steel skillet over medium-high heat until hot but not smoking. Reduce the heat to medium and carefully add the fillets to the pan. Cook for 2 to 3 minutes per side, flipping once, until the fish is golden brown on both sides and flakes easily from the pan (the internal temperature should reach 145°F). Immediately and carefully pour the steeped saffron mixture over the fillets. Increase the heat to medium-high and cook, gently shaking the skillet, until the liquid is sizzling and reduced to about 2 tablespoons, approximately 1 to 2 minutes.
Remove the skillet from heat and drizzle about 2 tablespoons of the reserved dried lime juice over the fillets. Transfer the fish to a serving plate, pour any remaining pan juices over the top, then garnish with fresh lime slices and fresh parsley. Serve immediately.
