Saffron Scented Halibut With Spinach Zucchini And Tomato Recipes

SAFFRON HALIBUT PACKETS

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.

ROASTED HALIBUT WITH SAFFRON-FENNEL BUTTER

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.

SAFFRON-SCENTED HALIBUT WITH SPINACH, ZUCCHINI AND TOMATO

Steps:

• In a small bowl, whisk together the juice of 1 lemon, the olive oil and saffron.
• Season the fish fillets with coarse salt and pepper.
• Place in a nonaluminum dish in a single layer.
• Pour the oil mixture over the fish and turn to coat.
• Cover and refrigerate for 1 to 2 hours.
• Preheat an oven to 450 degrees.
• Spray a roasting pan with nonstick cooking spray and place in the oven until it is hot, about 5 minutes.
• Sprinkle a little coarse salt on the bottom of the hot pan.
• Lift the fish fillets from the marinade, reserving the marinade, and place them, skin sides down, on the hot pan.
• Roast until opaque throughout when pierced with a knife, 7 to 10 minutes.
• Meanwhile, prepare the vegetables: In a large nonaluminum sauté pan over medium-high heat, warm the olive oil.
• Add the shallots and sauté until they begin to soften, 2 to 3 minutes.
• Add the saffron and continue to cook until the shallots are soft, about 4 minutes more.
• Transfer about 1 tbsp.
• of the shallots to a small dish and set aside.
• Increase the heat under the sauté pan to high.
• Working in 3 batches, add the spinach leaves to the shallots remaining in the pan.
• Saute, tossing constantly, until the spinach is wilted but still bright green, 4 to 5 minutes.
• Transfer to a plate, season with coarse salt and pepper, and keep warm.
• Place the sauté pan over medium heat and add the reserved shallots.
• Add the zucchini and cook, stirring occasionally, until it begins to soften, 2 to 3 minutes.
• Add the tomatoes and cook, stirring, until the tomatoes begin to soften, 3 to 4 minutes.
• Add the reserved marinade, increase the heat to high, and cook until the sauce is slightly thickened and the vegetables are just tender, 5 to 7 minutes more.
• Season with coarse salt, pepper and lemon juice.
• Mound a portion of the spinach in the center of each individual plate.
• Top each with a fish fillet and spoon the zucchini mixture over the fish.
• Dust the fish and the plate with the parsley.
• Cut the remaining lemon into wedges and divide among the plates.

HALIBUT PROVENçAL WITH TOMATOES AND ZUCCHINI

Steps:

• Preheat the oven to 375°F. Brush a shallow, ovenproof casserole with olive oil.
• To make the sauce, heat the 3 tablespoons oil in a large skillet over medium-high heat. Add the onion and cook until soft and translucent, 2 to 3 minutes. Add the garlic and chopped thyme and cook until fragrant, 45 to 60 seconds. Add the zucchini and tomatoes and sauté until soft, 5 to 7 minutes. Remove from the heat. Add the olives and vinegar. Taste and adjust for seasoning with salt and pepper.
• To cook the fish, place the halibut in the prepared casserole and turn in the oil to lightly coat; season with salt and pepper. Spoon the vegetable mixture over the fillets. Bake until just opaque in the center, about 10 minutes. Garnish with additional sprigs of thyme.

ROASTED HALIBUT WITH TOMATOES, SAFFRON, AND CILANTRO

Steps:

• Preheat oven to 450°F. Place all tomatoes in 13x9x2-inch glass baking dish. Sprinkle with salt and pepper; toss to combine. Sprinkle fish with salt and pepper; place atop tomatoes.
• Whisk oil, vinegar, green onions, chopped cilantro, basil, and saffron in small bowl to blend. Season dressing to taste with salt and pepper. Pour dressing evenly over fish. Let stand 10 minutes.
• Bake until fish is opaque in center, about 10 minutes. Cool slightly. Place 1 fillet on each of 8 plates. Season tomato mixture to taste with salt and pepper. Top fish with tomato mixture, dividing equally. Garnish with cilantro sprigs. Serve warm.

HALIBUT FILLETS WITH CREAMY SAFFRON SAUCE

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.

BROILED HALIBUT WITH SAFFRON RICE

Steps:

• Preheat broiler. Wipe the halibut steaks dry with paper towels. Sprinkle with lime or lemon juice and olive oil. Set aside. Mix the saffron with the wine and set aside.
• In a large skillet, soften the shallots, garlic and jalapena pepper in the butter. Add the rice and cook, stirring frequently, until the grains are opaque. Pour in the saffron wine mixture and bring to boil, stirring.
• Turn down heat and add a cup of stock or water. Simmer over low heat, stirring occasionally. As the liquid evaporates, add more. Season with salt and pepper to taste. Continue adding liquid and stirring for about 20 minutes, or until the rice is al dente. The liquid should be absorbed; the rice should be creamy.
• While the rice is cooking, broil the halibut steaks. If they are done before the rice, keep warm.
• Add the cream to the rice, stir thoroughly over low heat and correct seasoning. Place half a halibut steak on each plate, plus a serving of rice. Sprinkle with chives and serve.

HALIBUT WITH SAFFRON LEMON BUTTER

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.