featured Mains Sunday Dinner

Red Snapper in a Saffron-Tomato Broth with Artichoke Hearts & Potatoes #SundaySupper

Spring is in the air! Let’s celebrate with a beautiful recipe featuring the flavors of spring. So much produce is “in-season” that cooking dinner with fresh fruits and veggies can be creative and easy!  Likewise, “in-season” produce is fresher, sweeter, tastes better, and perfectly ripe, and most have been ripened on the vine or tree and picked at the peak of freshness.  Purchasing these fruits and veggies is also more affordable than buying produce out-of-season, which usually has to be shipped in from another country.

So what’s ripe this season… apricots, artichokes, asparagus, avocados, carrots, chives, fava beans, fennel, leeks, mangoes, morels, peas, pineapples, potatoes, rhubarb, spinach, and watercress.

In addition to fresh, in-season produce, I love buying seafood from a fish market.  Rather than frozen fish and shrimp shipped in from all corners of the world, the fish at a local market is usually caught from local waters and is impeccably fresh.  Even though it’s nearly 2 hours from home, I still like to go to the fish market near the island I grew up on.  No, I don’t drive 2 hours just to hit the fish market; instead, I plan day trips to the beach on the island and conveniently drop in the market on the way home–WIN-WIN!

Red Snapper in a Saffron-Tomato Broth with Artichoke Hearts & Potatoes

1 lb. red snapper fillet
Olive Oil, Salt & Pepper
3 large red potatoes-washed and cubed to make 3 c. potatoes
2 tsp salt
1-2 qts. water
1/4 c. chopped red onion
1 stalk of celery-chopped
1 garlic clove, minced
2 c. artichoke hearts
1 c. diced tomatoes
15 oz. water (use the tomato can)
1/2 tsp red pepper flakess
2 pkts (2 tsps) sazon seasoning with saffron

In a 2 qt sauce pan, bring water, potatoes,and salt to a boil.  Boil for 5 minutes.  Drain.  In a deeper skillet, heat 1 TBSP olive oil and saute onion, garlic, and celery over medium heat until vegetables are tender.  Add diced tomato, artichoke hearts, potatoes, water, red pepper flakes, and sazon seasoning.  Bring to a boil.  Reduce heat and simmer until potatoes are tender.  Add salt & pepper to taste.  Add additional water, if broth reduces too much.

In a skillet, heat 1 TBSP olive oil.  Sprinkle fish fillet(s) with salt & pepper.  Place fillet(s) skin- side down in hot oil for 2-3 minutes to sear and make skin crispy.  Turn fillets. Turn down heat and cook an additional 2-3 minutes, until fish is opaque and flakes easily with a fork. Remove from skillet.

To serve, spoon potatoes, artichoke hearts, and broth in a wide mouth bowl.  Place a fillet on top and spoon a bit more broth over the top.  Sprinkle with parsley and chopped red onion.

Want more Easy Spring Recipes? Check out these “fresh” beauties from our friends at Sunday Supper!


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  1. How lucky to live in an area where you can get fresh seafood. We are surrounded by water and we have great perch, pickeral and white fish but that is about the extent. Our snapper has to be flown in but it would be worth it for this recipe.

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