Halibut With Pine Nuts And Saffron Broth Recipes

HALIBUT WITH A PINE NUT CRUST

Steps:

• Let the fish fillets warm on the counter for at least half an hour prior to cooking them. You want them to be almost room temperature before placing them in the oven, this will help them cook through before the topping is too brown.
• Preheat the oven to 400 degrees. Place the fish in a large shallow baking pan. Mix together the pine nuts, Parmesan, garlic, pesto and mayonnaise. Divide this mixture in half and then use a rubber scraper to spread the crust mixture over the top surface of each fillet. Pile it on so that all of the topping is used.
• Bake the fish 10-20 minutes, until the fish is firm to the touch and the crust begins to very lightly brown. The thickness of your fish will determine the cooking time. Serve hot with lemon wedges. Enjoy!

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.

5 INGREDIENT PAN-SEARED HALIBUT WITH ARTICHOKE HEARTS AND SAFFRON BROTH

Steps:

• Season both sides of halibut with salt and black pepper.
• Heat oil in a large skillet over medium-high heat. Add halibut and cook 2 minutes per side, until golden brown.
• Remove fish from pan and set aside.
• To the same pan, add artichoke hearts, broth and saffron. Bring to a simmer. Return fish to pan and simmer 2 minutes, until fish is fork-tender.
• Transfer to a serving platter and is usually served with couscous.

HALIBUT WITH PINE NUT AND PARMESAN CRUST

Steps:

• Preheat the oven to 425°F.
• In a medium sized bowl, mix the pine nuts, Parmesan, basil, garlic, and olive oil.
• Place the fish filets on a baking tray (I used aluminum pie pans) skin side down. Salt the upper portions to your taste.
• Press the pine nut mixture onto the salted fish, patting it down to make it stick.
• Bake for 10-15 minutes or until the fish flakes with a fork and is opaque. Don't forget to scrape the brown crusty bits off the bottom of the pan - those are the tasty parts.
• I made this recipe for 2 using 2 fish filets and coating both sides of the fish with the mixture.

PAN-FRIED HALIBUT FILLETS WITH ROASTED VEGETABLE CHILE BROTH

Steps:

• In a medium saucepan over medium heat, melt the butter and sweat the onion and garlic. Add the wine, raise the heat to high, and reduce the liquid completely. Reduce the heat to medium, add the stock and half of the roasted peppers, poblano, garlic, shallots and pearl onions, reserve the remaining vegetables, simmer for 30 minutes. Pure the mixture in a blender or processor, or in the pan with a hand-held blender. Season to taste with salt and pepper and honey. Place a fillet in a bowl and ladle the broth around it. Garnish with the remaining roasted vegetables and sage pesto.
• In a medium skillet over medium-high heat, heat the oil until it begins to smoke and then add the butter. Season the fillets with salt and pepper to taste on both sides and cook for 2 to 3 minutes on each side.
• In a food processor, combine the sage, parsley, garlic, pine nuts and cheese and process for 20 seconds, slowly adding the olive oil while the machine is running. Transfer to a mixing bowl and season with salt and pepper to taste.

BRAISED HALIBUT WITH ASPARAGUS, BABY POTATOES AND SAFFRON

Steps:

• Crush saffron threads between your fingers and place in a small bowl or ramekin. Add 1 tablespoon warm water and set aside.
• In a mortar and pestle, pound together almonds, garlic and anchovies along with a pinch of salt into a paste. Set aside.
• In a heavy straight-sided skillet or wide saucepan, heat olive oil over medium-high heat. Season fish with salt and pepper. When oil is hot, sear fish for 1 minute on each side. Remove to a plate or platter.
• Reduce heat to medium and add anchovy paste to pan. Cook, stirring and scraping bottom of pan, until garlic is fragrant, 30 seconds to a minute. Stir in 3 cups water and stir to deglaze bottom of pan. Add potatoes and a pinch of salt. (Don't salt to taste now or broth will become too salty when reduced later.) Bring to a boil. Add saffron with soaking water, reduce heat, cover and simmer until potatoes are just tender, 10 to 15 minutes.
• Carefully add seared halibut fillets and asparagus to pan. Tip in any liquid that has accumulated on the plate or platter, and bring back to a bare simmer. Cover and poach gently for 5 minutes, or until fish is opaque and asparagus is tender. With a slotted spoon or tongs, carefully remove fish fillets to 4 warm wide soup bowls. If necessary, simmer asparagus for another minute or 2. It should be tender but not too soft.
• Divide potatoes and asparagus among the bowls. Turn up heat and reduce liquid in pan by half, stirring. Taste and adjust seasoning. Stir in parsley and basil and simmer 20 to 30 seconds. Spoon broth over fish and vegetables and serve.

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.

HALIBUT WITH PINE NUTS AND SAFFRON BROTH

Steps:

• Dry-toast the pine nuts in a large, heavy-bottomed skillet over medium heat for about 3 minutes, shaking once or twice, until they are golden. Transfer to a small plate. Trim off the stalks and fronds of the fennel bulb (save some fronds for garnish, if desired). Remove and discard the core and cut the fennel bulb into very thin slices. Peel the onion and cut it in half; place the cut sides down and cut both halves into very thin slices; there should be at least 1 cup of each vegetable. Add the oil to the same skillet and place over medium heat. Add the vegetables and cook, stirring occasionally, for about 15 minutes, until the fennel and onion have softened and started to brown. Meanwhile, cut the fish into 4 equal portions and season with salt and pepper to taste. Combine the water, tomato paste, saffron and wine in a measuring cup, stirring until the paste is thoroughly incorporated. Add to the skillet and increase the heat to medium-high to bring the mixture just to a boil, then reduce the heat to medium and cook for 3 minutes, uncovered, until the poaching liquid/sauce thickens slightly. Add the currants and place the 4 pieces of fish in the sauce. Cover and cook for 5 to 6 minutes (or longer if the fillets are more than 1 inch thick), until the fish is just opaque, checking occasionally to make sure there is enough liquid to just cover the fish and adding a few tablespoons of water if necessary. Taste, and adjust seasoning as needed. Divide the vegetable mixture and sauce among individual plates or wide, shallow bowls, then place a fillet in the center of each plate. Sprinkle with the toasted pine nuts; garnish with some of the reserved fennel fronds, if desired. Serve immediately.