Ingredients:
– 1 pound scorpionfish fillets
– 1/2 cup dry white wine
– 1/2 cup fish stock
– 1/4 teaspoon saffron
– 1/2 cup all-purpose flour
– 2 tablespoons olive oil
– 1/4 cup chopped
– 2 cloves garlic, minced
– 1 bay leaf
– 1/2 teaspoon sweet paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– Chopped fresh parsley, for garnish
Instructions:
1. Rinse the scorpionfish fillets and pat them dry with a paper towel.
2. In a small bowl, combine the white wine, fish stock, and saffron threads. Stir to combine and set aside.
3. In a separate bowl, whisk together the flour, salt, and black pepper.
4. Heat the olive oil in a large skillet over medium-high heat.
5. Dredge each scorpionfish fillet in the flour mixture, shaking off any excess before adding it to the pan.
6. Cook the fish for about 4 minutes on each side, or until golden brown and cooked through.
7. Transfer the fish to a plate and set aside.
8. Add the onions and garlic to the skillet and cook for 2 minutes, or until softened.
9. Add the bay leaf and sweet paprika, stirring to combine.
10. Pour in the white wine and saffron mixture, scraping the bottom of the pan to loosen any browned bits.
11. Reduce the heat to medium and continue to cook the sauce for about 5 minutes, or until it has thickened slightly.
12. Add the scorpionfish fillets back into the pan, spooning the sauce over the fish to coat.
13. Garnish with chopped parsley and serve hot.
This scorpionfish recipe is a great way to showcase the delicate flavors of this fish. The combination of white wine and saffron enhances the natural sweetness of the scorpionfish, creating a dish that is both flavorful and visually appealing. Serve it with a side of roasted vegetables or a fresh salad for a complete meal that everyone will love.