Sauteed Red Snapper With Rhubarb Sauce

• 1 pound rhubarb, washed and trimmed
• 13 cup sugar
• Pinch saffron
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons butter (or a little more oil)
• 4 6-ounce red snapper fillets
• Chopped mint or parsley for garnish (optional)

1. Combine the rhubarb, sugar and saffron in a small saucepan, cover and turn the heat to low.
2. Cook, stirring only occasionally, for about 20 minutes, or until the rhubarb becomes saucy.
3. Add salt to taste and a little more sugar if necessary.
4. If the mixture is very soupy, continue to cook a little longer to make it thicker.
5. When you judge the rhubarb to be nearly done, put a large skillet, preferably nonstick, over medium-high heat.
6. A minute later, add the oil and butter.
7. When the butter foam subsides, add the fillets, skin side down.
8. Cook for 4 or 5 minutes, or until the fish is nearly done; turn carefully; and lightly brown the flesh side, seasoning it with salt and pepper as it cooks.
9. Transfer the fish to a plate lined with paper towels to absorb excess oil.
10. Serve the fish napped with a bit of the sauce and garnished, if you like, with the herb.

rhubarb, sugar, saffron, salt, olive oil, butter, red snapper, mint

Taken from cooking.nytimes.com/recipes/7846 (may not work)