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

Ingredients
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

Directions
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!

Breakfast

• Broccoli and Asparagus Frittata by A Mind “Full” Mom
• Herb and Leek Frittata by My Imperfect Kitchen
• Omelette Farcie by Palatable Pastime

Cakes, Pies, and Sweets

• Coconut Custard Pie by Renee’s Kitchen Adventures
• Fresh Strawberry Meringue Cake by That Skinny Chick Can Bake
• Mango Banana Bread by Asian in America
• Meyer Lemon Panna Cotta by Hezzi-D’s Books and Cooks
• Upside Down Brown Sugar Apricot Cake by The Bitter Side of Sweet

Cookies and Bars

• Carrot Cake Oatmeal Cookies by Pies and Plots
• Maple Syrup Madeleines by The Finer Cookie
• Oatmeal Rhubarb Bars by Turnips 2 Tangerines
• Orange-Pineapple Biscotti by Basic N Delicious
• Pistachio Crumb Apricot Butter Bars by The Crumby Cupcake
• Pistachio Lemon Bars by From the Bookshelf

Main Courses

• Apricot Glazed Tofu Bento by NinjaBaker.com
• Creamy and Tangy Avocado Chicken Salad by Cooking On The Ranch
• Grilled Lamb Lollipops with a Lemon and Pea Dip by Sprinkles and Sprouts
• Lemon Quinoa Salad with Asparagus and Tomatoes by Hardly a Goddess
• Pad Thai Spring Rolls by Brunch-n-Bites
• Parmesan Crusted Pork Tenderloin by Sew You Think You Can Cook
• Spring Pizza with Goat Cheese & Asparagus by Wholistic Woman
• Spring Power Bowl by Simple and Savory

Pastas

• Crab and Asparagus Pasta by My Savory Spoon.com
• Lemon Garlic Shrimp and Asparagus Rotini Pasta by Recipes Food and Cooking
• Pasta Salad with Artichoke Hearts & Feta by Soulfully Made
• Simple Pasta with Peas, Ham and Cream by Cooking With Carlee
• Spinach Artichoke Pasta Recipe by Life Tastes Good

Seafood

• Baked Swordfish and Asparagus with Lentils and Chermoula by Caroline’s Cooking
• Flaked Salmon Arugula Spinach Watercress Salad by Cindy’s Recipes and Writings
• Prosciutto-Wrapped Salmon with Brie by Books n’ Cooks
• Red Snapper in a Saffron-Tomato Broth with Artichoke Hearts & Potatoes by Gourmet Everyday
• Roasted Shrimp and Asparagus Salad with Lemon Vinaigrette by Jersey Girl Cooks
• Salmon with Parsley Pesto and Peas by Cooking Chat

Veggies and Sides

• Alfredo Scalloped Potatoes with Ham by Fantastical Sharing of Recipes
• Asparagus Ham and Swiss Danish Braid by Crazed Mom
• Asparagus Soup by Bottom Left of the Mitten
• Cheesy Potato Asparagus Tart by Sunday Supper Movement
• Herbed Lemon Potato Salad by Cosmopolitan Cornbread
• Microwave Carrots and Peas by Cricket’s Confections
• Roasted Spring Vegetables by Food Lust People Love
• Shaved Asparagus Salad by A Day in the Life on the Farm

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