Halibut With Saffron Vanilla Cream Sauce Recipes

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HALIBUT FILLETS WITH CREAMY SAFFRON SAUCE RECIPE



Halibut Fillets with Creamy Saffron Sauce Recipe image

Give your halibut fillet a twist with this easy recipe. You will love the tenderness of the fish matched with a spicy and rich sauce.

Provided by Recipes.net Team

Categories     Pan-Fry & Skillet

Time 40m

Yield 4

Number Of Ingredients 10

1 cup preferably full-fat yogurt
2 tbsp jalapeño pepper
1 peeled and minced shallot
½ tsp saffron threads
2 tbsp or more to taste lemon juice
2 lb in 2 or 4 pieces halibut fillet
2 tbsp unsalted butter
to taste salt and ground black pepper
a pinch cayenne pepper
½ tbsp chopped spring onions

Steps:

  • In a small bowl, whisk the yogurt together with salt, pepper, jalapeno pepper, and shallot.
  • Rub the saffron between your fingers to crush it, then stir it into the yogurt mixture.
  • Let it sit for about 20 minutes (or covered and refrigerated for up to 2 hours).
  • Sprinkle the halibut with salt, black pepper, and cayenne.
  • Add the butter to a nonstick skillet large enough to hold the halibut and set the heat to medium.
  • When the butter melts, add the fish and cook gently, turning once or twice for 10 minutes, until a thin-bladed knife meets little resistance when inserted into the thickest part.
  • Just before serving, add the juice, taste, and adjust the seasoning.
  • Serve the fish hot, warm, or at room temperature, with the sauce spooned over it. Enjoy!

Nutrition Facts : Calories 303.00kcal, Carbohydrate 5.00g, Cholesterol 134.00mg, Fat 11.00g, Fiber 1.00g, Protein 45.00g, SaturatedFat 6.00g, ServingSize 4.00, Sodium 184.00mg, Sugar 4.00g, TransFat 1.00g, UnsaturatedFat 3.00g

HALIBUT WITH SAFFRON CREAM SAUCE



Halibut With Saffron Cream Sauce image

Pan-seared halibut with saffron and parsley cream sauce.

Provided by Un Assagio Team

Categories     Reviews

Number Of Ingredients 12

Garlic & Parsley Butter
6 tablespoons of butter
4 garlic cloves minced
2 tablespoons of finely chopped fresh parsley
Fish
8 halibut steaks
Sauce
1.5 cups white wine
9 tablespoons of heavy cream
2 pinches of saffron
Salt and pepper
Oil

Steps:

  • To make parsley garlic butter but mixing 6 tablespoons of butter with 4 garlic cloves minced and 2 tablespoons of finely chopped fresh parsley. Allow sitting in the fridge for 24 hours
  • Heat 1 tablespoon of butter and oil in a large skillet over medium-high heat.
  • Season 8 halibut steaks with salt and pepper.
  • Cook halibut steaks approximately 3 mins per side depending on the thickness of the steaks.
  • Once cooked remove from pan, cover with foil, and set aside.
  • Add 1.5 cups of white wine to the skillet and reduce over high heat by half (approx. 5 mins)
  • Reduce heat and mix in 6 tablespoons of parsley garlic butter, stirring constantly to blend.
  • Add 9 tablespoons of heavy cream and 2 pinches of saffron.
  • Allow sauce to thicken over low heat and season with salt and pepper.

ROASTED HALIBUT WITH SAFFRON-FENNEL BUTTER



Roasted Halibut with Saffron-Fennel Butter image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 stick unsalted butter, at room temperature
1/2 teaspoon lightly crumbled saffron threads
1/4 teaspoon fennel seeds
Kosher salt and freshly ground pepper
1 small bulb fennel, trimmed, cored and thinly sliced, plus fennel fronds for topping
1 clove garlic, finely grated
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
2 cups yellow cherry or grape tomatoes, halved
4 8-ounce center-cut halibut fillets (skin-on)

Steps:

  • Combine 1 tablespoon butter and the saffron in a small microwave-safe bowl and microwave until the butter melts, about 1 minute. Let cool 5 minutes. Place the remaining butter and the fennel seeds in a food processor and pulse until smooth. Add the melted saffron butter, 1 teaspoon salt and a few grinds of pepper and continue pulsing until the butter is bright yellow. Transfer to a piece of plastic wrap and form into a 4-inch log; freeze until firm, about 20 minutes. (The saffron butter will keep in the refrigerator for up to 2 weeks.)
  • Meanwhile, preheat the oven to 425 degrees F. Toss the sliced fennel, garlic, the juice of 1/2 lemon, 1 tablespoon olive oil and 2 tablespoons water in a 9-by-13-inch baking dish. Sprinkle with 2 tablespoons water and season with 1/2 teaspoon salt and a few grinds of pepper. Cover with foil and bake until the fennel is tender, about 20 minutes.
  • Toss the tomatoes with the remaining 1 tablespoon olive oil and season with salt and pepper. Scatter the tomatoes over the fennel. Set the halibut on top of the vegetables; drizzle with the juice of the remaining 1/2 lemon and season with salt and pepper.
  • Bake, uncovered, until the halibut is firm and no longer translucent, about 12 minutes; remove from the oven and top each piece with a thin slice of saffron butter. Return the halibut to the oven and bake until the butter just begins to melt, about 2 more minutes. Serve with fennel fronds.

HALIBUT WITH CREAMY GARLIC AND HERB SAUCE



Halibut with Creamy Garlic and Herb Sauce image

This fresh dish is sure to please at your next dinner party! The red pepper flakes add a little kick, and toasted almonds add a delicious crunch. I like to serve this with orzo pasta or rice pilaf. This dish can also be made with fat-free half and half and low-sodium chicken broth for healthier options.

Provided by feeshette

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 45m

Yield 4

Number Of Ingredients 19

4 (6 ounce) halibut fillets
1 tablespoon lemon juice
salt and pepper to taste
2 sprigs cilantro leaves
2 tablespoons butter
4 green onions, finely chopped
¼ cup red bell pepper, finely chopped
2 cloves garlic, minced
1 tablespoon crushed red pepper flakes
¼ cup dry white wine
1 teaspoon dried dill weed
1 teaspoon dried tarragon
1 cup chicken broth
½ cup half-and-half cream
½ cup grated Parmesan cheese
1 tablespoon lemon juice
1 tablespoon all-purpose flour
¼ cup water
toasted slivered almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
  • Rub the halibut fillets with 1 tablespoon of lemon juice, then season with salt and pepper. Place the fillets into the prepared baking dish, then press the cilantro leaves onto the top of the halibut. Bake the halibut in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.
  • Meanwhile, melt the butter in a skillet over medium heat. Stir in the green onions, red bell pepper, garlic, and red pepper flakes until the vegetables have softened, about 5 minutes. Pour in the white wine, and season with dill and tarragon. Simmer for 2 minutes, then add the chicken broth, half-and-half, Parmesan cheese, and remaining 1 tablespoon of lemon juice; season with salt and pepper to taste. Bring to a boil over medium-high heat, then dissolve the flour into the water, and stir into the boiling sauce. Return to a boil, then reduce the heat to medium-low, and simmer until the sauce has thickened, about 10 minutes. Spoon the sauce over the halibut to serve.

Nutrition Facts : Calories 409.7 calories, Carbohydrate 9.5 g, Cholesterol 91.2 mg, Fat 20.6 g, Fiber 2 g, Protein 43.3 g, SaturatedFat 8.9 g, Sodium 342 mg, Sugar 1.8 g

HALIBUT FILLETS WITH CREAMY SAFFRON SAUCE



Halibut Fillets With Creamy Saffron Sauce image

If your experience with saffron is that it fades into the background, you have not been cooking with real saffron. There is no easier way to remedy this than to stir it into an uncooked, yogurt-based sauce in which it plays a leading role. (A touch of mild Aleppo pepper is a fine addition, but a pinch of cayenne - just enough to give a suspicion of its presence - also does nicely.) I like this concoction, which takes just a couple of minutes to prepare, with halibut or other mild fish. The halibut can be lightly poached in butter (you don't need much!) or, if you prefer, steamed or baked with no fat, until just tender.

Provided by Mark Bittman

Categories     dinner, easy, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 cup yogurt, preferably full-fat
Salt and pepper
Large pinch Aleppo pepper or small pinch cayenne
1 shallot, peeled and minced
1/2 teaspoon saffron threads
Juice of 1/2 lemon, or more to taste
2 pounds halibut fillet, in 2 or 4 pieces
2 tablespoons butter

Steps:

  • In a small bowl, whisk yogurt together with salt, pepper, Aleppo pepper or cayenne, and shallot. Rub saffron between your fingers to crush it, then stir it into yogurt mixture. Let sit for about 20 minutes (or covered and refrigerated for up to 2 hours). Just before serving, add juice, taste, and adjust seasoning.
  • Sprinkle halibut with salt and Aleppo pepper or cayenne. Put butter in nonstick skillet large enough to hold halibut, and turn heat to medium. When the butter melts, add fish, and cook gently, turning once or twice, until a thin bladed knife meets little resistance when inserted into the thickest part, generally less than 10 minutes.
  • Serve fish hot, warm, or at room temperature, with the sauce spooned over it.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 1 gram, Protein 45 grams, SaturatedFat 6 grams, Sodium 740 milligrams, Sugar 4 grams, TransFat 0 grams

HALIBUT WITH SAFFRON VANILLA CREAM SAUCE



Halibut With Saffron Vanilla Cream Sauce image

A delightful, easy, yet FANCY meal. Perfect for a romantic occasion! I received this recipe at a cooking class by Chef Antoine Moussali from Andria's Countryside Restaurant in Edwardsville, Illinois. He suggests this with a side of Sauteed Broccoli Rabe (I have posted that recipe as well).

Provided by januarybride

Categories     < 60 Mins

Time 35m

Yield 2 serving(s)

Number Of Ingredients 6

12 ounces halibut, cut into 3oz pieces
1 pint heavy whipping cream
1 pinch saffron
1 vanilla bean
1 tablespoon butter
1 tablespoon olive oil

Steps:

  • Wash the halibut and wrap in paper towels to dry thoroughly.
  • Place cream and saffron in a small saucepan and heat on medium-low.
  • Cut vanilla bean down the middle (lengthwise) and remove beans (the little black things) by sliding a butter knife down the length of the pod. Place beans AND pod into cream.
  • Simmer cream for 20-30 minutes, stirring occasionally, until reduced to a thick cream sauce. If you do not want overpowering vanilla flavor, remove the vanilla pod after 10 minutes.
  • Melt butter together with olive oil over med-high heat in a non stick pan.
  • Sear halibut (cooking approximately 2-3 minutes on each side) until cooked. . .watch for the side of the fish to turn white (instead of translucent) and that's when it's done.
  • Place two pieces of fish on each plate (propping one piece on the other) and drizzle a fair amount of sauce on and around the fish.

Nutrition Facts : Calories 1119.2, Fat 104.5, SaturatedFat 60, Cholesterol 395.8, Sodium 223.5, Carbohydrate 6.7, Sugar 0.3, Protein 40.4

SAFFRON HALIBUT PACKETS



Saffron Halibut Packets image

Provided by Roger Mooking

Categories     main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 18

2 teaspoons saffron threads
1 tablespoon white wine
4 (6-ounce) skinless halibut fillets
1 1/2 tablespoons capers, drained and rinsed
2 carrots, thinly sliced on the bias
Zest and juice of 1 orange
1/4 cup white wine
1 tablespoon butter
Kosher salt
Bunch green onions, top 1/3 sliced for garnish, and middle 1/3 kept whole*
Freshly ground black pepper
1 tablespoon butter
Bunch green onions, whites portion only, smashed and coarsely chopped
1 clove garlic, chopped
1 teaspoon saffron threads
2 cups parboiled (long grain) rice
4 cups water
Kosher salt

Steps:

  • For the tea: Add the saffron threads to the white wine, and let the flavors steep for 10 minutes.
  • For the packets: Preheat the oven to 400 degrees F.
  • Place the fillets onto a plate, and stain each one with a few steeped saffron threads from the tea, and refrigerate for 15 to 20 minutes.
  • In a medium saute pan, pour in the remaining saffron tea, capers, carrots, orange zest, orange juice, and white wine. Bring the ingredients up to a simmer, and cook until the carrots are slightly tender, approximately 2 minutes. Stir in the butter, and season with salt, to taste, and remove the pan from the heat.
  • Tear off 4 pieces of foil or parchment paper large enough to wrap up each fish fillet and vegetables (not too tight.)
  • Place the whole green onion pieces in the center of the parchment. Lay a bed of carrot mixture over the whole green onions. Season the halibut with salt, and pepper, to taste, and place the fillets over the carrot mixture. Spoon the remaining sauce, and carrots over the fish, and fold up the parchment edges (not too tight), creating a sealed packet.
  • Set the packets on a sheet tray, and bake until the fish is just cooked through, approximately 10 minutes.
  • Once cooked, open the packets, and garnish the halibut with the green onion slivers.
  • In a pot, melt the butter over medium heat, add the green onion whites, and garlic, and sweat until tender. Add in the saffron threads, and stir.
  • Stir in the rice, ensuring the grains are well coated with the saffron-butter mixture.
  • Pour in the water, and stir to combine.
  • Bring the cooking liquid to a boil, cover, and reduce the heat to a simmer.
  • Cook the rice until the rice is fully cooked, about 25 minutes.
  • Season the rice with salt, to taste.

HALIBUT AND CLAMS WITH BELL PEPPERS AND SAFFRON



Halibut and Clams with Bell Peppers and Saffron image

Categories     Onion     Sauté     Basil     Halibut     Clam     Saffron     Bell Pepper     Summer     Cilantro     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

3 tablespoons olive oil
1 cup chopped shallots
2 tablespoons minced garlic
2 tablespoons chopped fresh thyme
3/4 cup dry white wine
1/4 teaspoon crushed saffron threads
3 1/2 dozen small clams, scrubbed
1/4 cup bottled clam juice
1 cup finely chopped red bell pepper
1 cup finely chopped yellow bell pepper
4 6-ounce halibut fillets
1 1/2 tablespoons chopped fresh cilantro
1 1/2 tablespoons chopped fresh basil

Steps:

  • Heat 2 tablespoons oil in heavy large pot over medium heat. Add shallots, garlic and thyme; sauté 2 minutes. Stir in wine and saffron. Add clams. Cover and simmer over medium heat until clams open, about 8 minutes (discard any clams that do not open). Remove from heat.
  • Using tongs, transfer clams to bowl. Remove meat from shells; reserve meat. Strain cooking liquid and any accumulated clam juices into medium saucepan; discard solids. Add bottled clam juice to cooking liquid. Bring liquid to boil. Add peppers. Set aside.
  • Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add to skillet; cook until golden on bottom, about 2 minutes. Using spatula, turn fish over. Pour pepper mixture over fish. Cover and simmer over medium-low heat until fish is just cooked through, about 3 minutes.
  • Using slotted metal spatula, transfer fish to shallow soup plates. Add clam meat to skillet; stir just until heated through. Spoon over fish. Sprinkle with cilantro and basil.

HALIBUT WITH SAFFRON LEMON BUTTER



Halibut With Saffron Lemon Butter image

Make and share this Halibut With Saffron Lemon Butter recipe from Food.com.

Provided by fraxinus

Categories     Halibut

Time 25m

Yield 4 Steaks, 4 serving(s)

Number Of Ingredients 13

4 halibut steaks
15 -20 shrimp
4 tablespoons butter, softened
2 tablespoons sour cream
zest of one lemon
1 pinch saffron
1/2 teaspoon cumin
1 teaspoon tomato paste
1 garlic clove, chopped
3 tablespoons lemon juice
salt
pepper
chopped green onion

Steps:

  • Pre-heat oven to 475F.
  • Mix Butter, Sour cream, Lemon Zest, Saffron, Cumin, Tomato Paste in a bowl and set aside.
  • Salt and pepper Halibut steaks and place on an oiled baking sheet.
  • Spread 1/2 tbsp butter mixture on top of each steak.
  • Place baking sheet with steaks in the oven, set timer for 12 min.
  • In saute pan melt remaining butter mixture over med-high heat, add garlic and saute shrimp until done, but do not over-cook, add lemon juice
  • Check to see if Halibut is done, flesh will be white and flaking but still moist 12-15 min max.
  • Place Halibut steaks on a serving platter and pour shrimp and butter sauce over steaks.
  • Garnish with Green Onion and serve imediately.

Nutrition Facts : Calories 202.5, Fat 13.7, SaturatedFat 8.3, Cholesterol 194.1, Sodium 281.1, Carbohydrate 1.9, Fiber 0.1, Sugar 0.5, Protein 17.8

HALIBUT WITH CREAM SAUCE



Halibut with Cream Sauce image

"This is definitely a family favorite," Ginny reports from Ketchikan, Alaska. "I serve the flaky fish and rich white sauce alongside rice pilaf."

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 12

5 tablespoons butter, cubed
1 medium onion, sliced and separated into rings
1-1/2 pounds halibut or salmon steaks
3/4 cup mayonnaise
3/4 cup sour cream
3/4 teaspoon garlic powder
3/4 teaspoon seasoned salt
3/4 teaspoon dried basil
3/4 teaspoon dried thyme
1/8 teaspoon pepper
1/2 cup dry bread crumbs
1 cup shredded Parmesan cheese

Steps:

  • Place butter and onion on a double thickness of heavy-duty foil (about 34 in. x 18 in.). Cut fish into serving-size pieces, removing and discarding the bones. Place over the onion., In a bowl, combine the mayonnaise, sour cream and seasonings. Set aside 1/2 cup for serving. Spoon the remaining sauce over fish. Sprinkle with bread crumbs and Parmesan cheese. Fold foil around fish and seal tightly. Grill, covered, over indirect medium heat for 15-20 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 572 calories, Fat 43g fat (15g saturated fat), Cholesterol 101mg cholesterol, Sodium 817mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.

ROASTED HALIBUT WITH MUSSEL BUTTER SAUCE



Roasted Halibut With Mussel Butter Sauce image

This is a stunning seafood main course that needs only a side dish, such as braised fennel or orzo salad, and some crusty bread served alongside for a delicious dinner party. Halibut is a mild yet buttery and rich fish with firm, meaty flesh. Here, the fish is wrapped in seaweed, which imparts subtle sea flavor and keeps the fish tender and juicy while it roasts. Mussels are steamed open in a bath of clam juice and kelp broth, releasing their flavorful juices into the liquid, which becomes a silky sauce. Earthy saffron adds depth and beautiful color, and just enough butter and cream round out the sauce without making it too heavy. For a festive presentation, top the fish with vibrant salmon roe, which look like jewels and offer pops of brininess.

Provided by Kay Chun

Categories     seafood, main course

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 14

2 ounces dried kelp (dashima or kombu; see Tip)
4 tablespoons extra-virgin olive oil, plus more for greasing
1 (2 1/2-pound) skinless halibut or cod fillet (1-inch thick; see Tip)
Kosher salt
1 (8-ounce) bottle clam juice
3 dozen mussels, cleaned (about 2 pounds)
2 tablespoons fresh lemon juice
1/2 teaspoon saffron, crumbled
2 small shallots, finely chopped
1 garlic clove, crushed
4 tablespoons unsalted butter
6 tablespoons heavy cream
1 tablespoon chopped parsley, plus more for garnish
1 tablespoon chopped tarragon, plus small leaves for garnish

Steps:

  • Heat oven to 425 degrees. In a large bowl, combine kelp with 4 cups of cool water and let stand until softened, about 5 minutes. Reserve 2 cups of the kelp water.
  • On a lightly greased rimmed sheet pan, arrange half of the softened kelp in the center, allowing excess water to drip off kelp and slightly overlapping the pieces. (Do not squeeze water out of the kelp). Rub halibut with 2 tablespoons of oil and season with salt. Set halibut in the center of the kelp and lift kelp over the sides of the fish. It should stick to the fish. Top halibut with the remaining kelp, slightly overlapping, and tuck the kelp loosely underneath the fish to enclose it.
  • Roast halibut until just opaque in the center, about 15 minutes. A metal cake tester or skewer inserted in the center of the fish should feel warm to the touch. Transfer wrapped halibut to a serving platter.
  • Meanwhile, in a large pot, combine clam juice and the reserved kelp water, and bring to a boil over high heat. Add mussels, cover and cook until mussels open, 2 to 3 minutes; begin checking mussels at 2 minutes and transfer them to a bowl as they open (discard any that do not open). Tent with foil to keep warm. Pour mussel broth into a separate bowl, leaving behind any grit in the pot, and reserve the broth. Rinse out pot to remove any grit.
  • Combine 1 tablespoon of the lemon juice with the saffron in a small bowl and mix well. In the rinsed pot, heat the remaining 2 tablespoons oil over medium. Add shallots and cook, stirring occasionally, until softened, about 3 minutes. Stir in garlic until fragrant, about 1 minute. Add reserved mussel broth (and any juice that has drained from the mussels) and saffron-lemon juice, and bring to a boil over high. Reduce heat to medium-low and simmer gently to allow flavors to meld, about 5 minutes. Discard garlic.
  • While whisking constantly, add butter 1 tablespoon at a time, blending in each addition before adding the next. Then, whisk in heavy cream. Gently simmer until sauce is slightly reduced, about 5 minutes longer. Stir in the remaining 1 tablespoon lemon juice, parsley and tarragon, and season with salt. You should have about 2 cups of sauce.
  • Remove the top layer of kelp to reveal halibut. You can serve the kelp to eat with the fish or discard it. Arrange mussels around halibut, removing the top shells for easier eating if you'd like. Spoon some sauce over the mussels and fish, and garnish with parsley and tarragon.
  • To serve, divide the fish and mussels among plates. Garnish with more parsley and tarragon. Serve with the remaining sauce on the side.

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From wildalaskancompany.com


HALIBUT FILLETS WITH CREAMY SAFFRON SAUCE - PLAIN.RECIPES
Sprinkle halibut with salt and Aleppo pepper or cayenne. Put butter in nonstick skillet large enough to hold halibut, and turn heat to medium. When the butter melts, add fish, and cook gently, turning once or twice, until a thin bladed knife meets little resistance when inserted into the thickest part, generally less than 10 minutes.
From plain.recipes


BAKED HALIBUT WITH MUSHROOM CREAM SAUCE RECIPE
2022-04-13 Heat oven to 350 F. Butter a baking dish; place halibut fillets in baking dish. Brush with melted butter and sprinkle with salt and pepper. Bake for about 20 to 25 minutes, basting occasionally with the melted butter, or until fish begins to flake with a fork. Remove the halibut from oven and let stand for 5 minutes.
From thespruceeats.com


HALIBUT IN SAFFRON BROTH | EMERILS.COM
Directions. In a small bowl combine the butter and the flour; set aside. In a shallow, wide bottomed pan, place the potatoes, stock, garlic, saffron, and the 1/2 teaspoon of salt. Bring to a boil and simmer for 5 minutes. Add the carrot and continue to cook 8 minutes longer, or until the potatoes are cooked through and tender.
From emerils.com


CREAMY BAKED HALIBUT RECIPE - BELLY FULL
2022-03-30 Instructions. Preheat the oven to 425 degrees F. In a medium mixing bowl, stir together the parmesan cheese, butter, mayonnaise, lemon juice, salt, hot sauce, minced garlic, and diced scallions. Set aside. Line a rimmed baking sheet with …
From bellyfull.net


GRILLED HALIBUT WITH ORANGE SAFFRON SAUCE AND ... - CANADIAN LIVING
2008-11-03 %RDI. Iron 15.0; Folate 26.0; Calcium 9.0; Vitamin A 12.0; Vitamin C 45.0; Method Orange Saffron Sauce: In small saucepan, bring orange juice, wine, chilies, sugar, saffron and salt to boil over medium-high heat; reduce heat to low and simmer, uncovered and stirring occasionally, until reduced to 1/2 cup (125 mL), about 45 minutes. Strain through fine sieve …
From canadianliving.com


HALIBUT WITH SAFFRON VANILLA CREAM SAUCE RECIPE - WEBETUTORIAL
The ingredients or substance mixture for halibut with saffron vanilla cream sauce recipe that are useful to cook such type of recipes are: Halibut; Heavy Whipping Cream; Saffron; Vanilla Bean; Butter; Olive Oil; Halibut with saffron vanilla cream sauce may come into the below tags or occasion, in which you are looking to create halibut with ...
From webetutorial.com


SAFFRON BROTH RECIPE - THERESCIPES.INFO
Saffron Broth With Tomato Recipe - Food.com tip www.food.com. pinches saffron threads 5 cups mushroom stock or 5 cups broth 10 -12 small boiling potatoes, cooked DIRECTIONS Add the carrots, celery, onions, mushrooms, leeks, and garlic to some oil in a saucepan [you can use water, broth or juice]. Sauté for 3 minutes, until vegetables begin to sweat. Add wine, …
From therecipes.info


HALIBUT WITH SAFFRON SAUCE RECIPE - COOKING INDEX
For the Saffron Sauce: In a small saucepan, bring clam juice, saffron and lemon juice to a boil. Simmer for 25 to 30 minutes. Add cornstarch and cook for five minutes. Add cream and cook for three minutes. Place the halibut on warm serving plates and top with the saffron sauce. Serve with fresh seasonal vegetables and rice or potatoes.
From cookingindex.com


RECIPE DETAIL PAGE | LCBO
2 Combine oil, butter, parsley, lemon zest and paprika. Season with salt and pepper. Let sit for 15 minutes. Place halibut in a baking dish and smear each fillet with 1 tbsp (15 mL) parsley butter. Bake for 8 to 10 minutes or until fish is opaque and cooked through. 3 Place saffron in warmed stock to soak. Reserve.
From lcbo.com


HALIBUT WITH CHANTERELLE CREAM SAUCE | CANADIAN LIVING
2011-07-08 Soak chanterelles in boiling water until softened, about 10 minutes. Drain, reserving 1/2 cup of the soaking liquid; coarsely chop. Set aside. Make several scant 1/4-inch (5 mm) deep slashes in skin of each halibut fillet. Sprinkle with half of the salt. In large skillet, heat half each of the butter and oil over medium heat; fry fillets ...
From canadianliving.com


HALIBUT WITH LEMON CREAM SAUCE - TWO CUPS OF HEALTH
2022-06-11 Add oil to ovenproof saute pan over medium high heat. When hot, add garlic and saute 1-2 minutes. Add Halibut filets and allow to cook, skin side up, 3 …
From twocupsofhealth.com


HALIBUT FILLETS WITH CREAMY SAFFRON SAUCE RECIPE
Sep 15, 2014 - If your experience with saffron is that it fades into the background, you have not been cooking with real saffron There is no easier way to remedy this than to stir it into an uncooked, yogurt-based sauce in which it plays a leading role (A touch of mild Aleppo pepper is a fine addition, but a pinch of cayenne — just e…
From pinterest.com


RECIPE DETAIL PAGE | LCBO
4. Place sauce in an ovenproof baking dish. Place halibut in dish and surround with clams. Bake for 12 to 15 minutes, basting fish after 10 minutes, or until clams are open and fish is cooked. Serve clams and fish together surrounded by broth and topped with coriander sprigs.
From lcbo.com


PAN SEARED HALIBUT WITH CITRUS CREAM SAUCE - FOODOLOGY GEEK
2017-02-12 Cut halibut into 4 equally sized pieces. Salt and pepper. Heat butter on med-high heat in a large skillet. Place halibut in hot pan. Once fish is placed in the pan do not disturb until it is brown and caramelized. Approximately 2-3 minutes on each side depending on it’s thickness. Remove fish from pan and place on a plate.
From foodologygeek.com


SAUTéED HALIBUT AND GNOCCHI IN A SAFFRON CREAM SAUCE - YOUTUBE
GET THE RECIPE: https://justcookwithmichael.com/recipes/halibut-and-gnocchi-in-a-saffron-cream/Just Cook With Michael Website: https://justcookwithmichael.co...
From youtube.com


HALIBUT WITH A MUSHROOM AND SAFFRON SAUCE RECIPE - BBC FOOD
2021-05-15 Heat the oil in a frying pan over a medium-high heat and sear the fish, flesh-side down, until coloured. Turn the fish over and add the fresh mushrooms and dried mushrooms, as well as the liquor ...
From bbc.co.uk


HALIBUT WITH CREAMY SAFFRON SAUCE - KROGER | RECIPE | HALIBUT …
Sep 13, 2018 - Learn how to prepare this easy Halibut with Creamy Saffron Sauce recipe like a pro. With a total time of only 15 minutes, you'll have a delicious dinner ready before you know it. With a total time of only 15 minutes, you'll have a delicious dinner ready before you know it.
From pinterest.com


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