Poached Halibut With Saffron Orange Aïoli Recipes

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HALIBUT CHEEKS WITH GINGER-ORANGE SAUCE



Halibut Cheeks with Ginger-Orange Sauce image

Halibut cheeks are really delicious and super-easy to cook. Here they are pan-seared and served with a zingy orange sauce with Asian seasonings. Great with asparagus and jasmine rice for a light and tasty Spring dinner.

Provided by Always Cooking Up Something

Categories     World Cuisine Recipes     Asian

Time 20m

Yield 2

Number Of Ingredients 9

¼ cup fresh orange juice
2 teaspoons minced fresh cilantro
1 teaspoon minced fresh ginger root
1 clove garlic, minced
1 tablespoon soy sauce
1 teaspoon sesame oil
¼ teaspoon red pepper flakes
1 tablespoon olive oil
4 (3 ounce) halibut cheeks

Steps:

  • Whisk the orange juice, cilantro, ginger, garlic, soy sauce, sesame oil, and red pepper flakes together in a small bowl; set aside.
  • Heat the olive oil in a skillet over medium-high heat. Cook the halibut cheeks until golden brown on each side, 2 to 3 minutes per side. Pour the orange juice mixture into the skillet and bring to a boil. Reduce heat to medium and simmer until the halibut flakes easily with a fork and the sauce has thickened slightly. Remove halibut cheeks to a plate and drizzle with orange sauce to serve.

Nutrition Facts : Calories 292.8 calories, Carbohydrate 4.7 g, Cholesterol 63.1 mg, Fat 12.5 g, Fiber 0.3 g, Protein 37.2 g, SaturatedFat 1.3 g, Sodium 547 mg, Sugar 2.8 g

SAFFRON ORANGE AïOLI



Saffron Orange Aïoli image

Categories     Condiment/Spread     Sauce     Egg     Quick & Easy     Orange     Saffron     Gourmet

Yield Makes about 1 cup

Number Of Ingredients 10

1/8 teaspoon crumbled saffron threads
1 tablespoon hot water
1 garlic clove, chopped
1 teaspoon finely grated fresh orange zest
1/4 cup fresh orange juice
1 tablespoon fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon black pepper
1 large egg yolk
3/4 cup olive oil

Steps:

  • Stir together saffron and water in a small bowl until saffron begins to dissolve (threads will still be intact). Transfer saffron mixture to a food processor along with remaining ingredients except oil, then pulse until combined. With motor running, add oil in a thin, steady stream until aïoli is thickened and emulsified. Transfer to a bowl and chill, covered, until ready to use.

MARIO BATALI'S OVEN-POACHED HALIBUT IN OLIVE OIL



Mario Batali's Oven-Poached Halibut in Olive Oil image

I finally took the plunge and tried this odd recipe. It was the most delicious fish I've ever tasted, moist and silky texture. It is NOT oily tasting at all, and you can even eat the lemon slices. Yum! Next I'll try it with salmon. Poaching fish in oil may seem like an unusual cooking method, but it's actually a little like confit, the traditional preparation in which meat is cooked in its own fat. The idea comes from a guest television talk show appearance by Mario Batali, the chef of New York City's Babbo, and the technique he demonstrated is adapted here for home use. The fish fillets stay extremely moist, but without any taste of oil, and the layers of lemon slices, which lose their tartness when heated with the oil and salt, infuse the dish with wonderful citrus notes. Another bonus: the oil doesn't pick up any fish flavor (believe it or not) - it tastes lemony and slightly salty - and only a small amount is served with the dish, so the rest can be used again in a vinaigrette, or added to mashed potatoes, or saved for cooking. This recipe takes only about 15 minutes to prepare for cooking - but then the slow poaching method adds an hour or more to the total time from start to finish.

Provided by hoosfoos

Categories     Halibut

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 1/2 lbs halibut fillets (each 1 inch thick)
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1/4 cup capers, rinsed (preferably packed in salt)
1 1/2 large lemons, thinly sliced
3 tablespoons loosely packed fresh flat leaf parsley
2 cups extra virgin olive oil
1 tablespoon loosely packed fresh flat leaf parsley

Steps:

  • Put a rack in the middle of the oven, and preheat the oven to 250 degrees F.
  • Pat the fish fillets dry, then sprinkle them with salt and pepper. Allow the seasoned fish to stand at room temperature for 10 minutes. Chop half of the capers.
  • Arrange half of the lemon slices in one layer in an 8-inch square glass baking dish. Arrange the fish fillets in one layer over the lemon slices. Top with all of the capers, the remaining lemon slices, and the 3 tablespoons of parsley, then pour the oil over the composed fish.
  • Bake, covered, until the fish just flakes and is cooked throughout - 1 to 1 1/2 hours. Serve the fish with some of the lemon slices, capers, and oil spooned over. Sprinkle with parsley leaves.
  • COOK'S NOTE:
  • To reuse the leftover olive oil, strain it through a paper towel-lined sieve and allow it to cool to room temperature. It will keep, covered and refrigerated, for up to 1 week.
  • Recipe adapted from: the website of The Jane Pauley Show (on which the technique was demonstrated).

SAFFRON AïOLI



Saffron aïoli image

Make your own aïoli infused with saffron to use as a sauce at your next summer barbecue. Made with egg yolks, lemon juice, garlic and mustard, it's easy to make

Provided by Anna Glover

Categories     Condiment

Time 15m

Yield Serves 8 as a dip

Number Of Ingredients 6

pinch saffron
2 egg yolks
1 small garlic clove
1 tbsp Dijon mustard
½ lemon , juiced
200ml olive oil

Steps:

  • Put the saffron in a small bowl with 1 tbsp boiling water. Leave for 10 mins to cool and for the water to turn a golden colour.
  • Meanwhile, put the egg yolks, garlic, mustard and lemon juice in a jug or a tall container with a pinch of salt and blitz with a stick blender (or in a food processor) until smooth. Slowly add the olive oil, a small drizzle at a time, keeping the blender on, until you get a thick, glossy mayonnaise. Season with black pepper, then stir in the saffron water to loosen the aïoli and turn it a golden hue. Cover the surface and chill until ready to serve. Add a splash of water or lemon juice, to serve, if your aïoli thickens up too much in the fridge.

Nutrition Facts : Calories 244 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Protein 2 grams protein, Sodium 0.2 milligram of sodium

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

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