Saffron Halibut Packets Recipes

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



5 Ingredient Pan-Seared Halibut with Artichoke Hearts and Saffron Broth image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

4 halibut fillets (about 5 ounces each)
Salt
Freshly ground black pepper
1 tablespoon olive oil
1 (14-ounce) can artichoke hearts, drained and chopped
3/4 cup reduced-sodium chicken broth
1 teaspoon saffron threads

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.

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.

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.

ROASTED HALIBUT WITH TOMATOES, SAFFRON, AND CILANTRO



Roasted Halibut with Tomatoes, Saffron, and Cilantro image

Categories     Fish     Tomato     Roast     Saffron     Summer     Cilantro     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

3 pounds plum tomatoes, cut into 1-inch pieces (about 8 cups)
2 cups red grape tomatoes, halved
1 cup yellow teardrop tomatoes, halved
8 8-ounce halibut fillets (each about 1 inch thick)
1/2 cup olive oil
3 tablespoons white balsamic vinegar
2 green onions, chopped (white part only)
1 tablespoon chopped fresh cilantro plus cilantro sprigs for garnish
2 tablespoons chopped fresh basil
1/4 teaspoon saffron threads

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



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

BRAISED HALIBUT WITH ASPARAGUS, BABY POTATOES AND SAFFRON



Braised Halibut With Asparagus, Baby Potatoes and Saffron image

The whole dish is incredibly easy and follows a classic sear and simmer braising procedure: Sear the fish and set aside, sauté the aromatics, simmer the potatoes until tender, then gently simmer the fish and asparagus with the potatoes until done. Don't add more than a pinch of salt to the water when cooking the potatoes, otherwise the reduced broth will be too salty.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11

1/2 teaspoon saffron threads
2 tablespoons lightly toasted almonds
2 garlic cloves, green shoots removed, or 4 green garlic cloves
2 anchovies, rinsed
Salt and black pepper to taste
2 tablespoons extra-virgin olive oil
4 5- to 6-ounce halibut fillets
1 pound baby potatoes, cut in 3/4-inch pieces, or small potatoes, halved and sliced about 3/4-inch thick
3/4 pound asparagus, trimmed and cut in 2-inch lengths
2 tablespoons minced parsley
2 tablespoons minced basil

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.

Nutrition Facts : @context http, Calories 340, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 11 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 2 grams, Sodium 868 milligrams, Sugar 3 grams

BROILED HALIBUT WITH SAFFRON RICE



Broiled Halibut With Saffron Rice image

Provided by Moira Hodgson

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 halibut steaks, cut in half (about 1 1/2 pounds)
Juice of 1 lime or lemon
1 tablespoon olive oil
1/4 teaspoon saffron threads
1 cup dry white wine
2 shallots, minced
1 clove garlic, minced
1 jalapeno pepper, seeded and chopped
2 tablespoons butter
2 cups Arborio or short grain rice
Approximately 1 1/2 quarts hot chicken or fish stock, or water
Coarse salt and freshly ground pepper to taste
1/4 cup heavy cream
2 tablespoons chopped fresh chives

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.

Nutrition Facts : @context http, Calories 1200, UnsaturatedFat 28 grams, Carbohydrate 87 grams, Fat 50 grams, Fiber 2 grams, Protein 85 grams, SaturatedFat 17 grams, Sodium 1500 milligrams, Sugar 4 grams, TransFat 0 grams

HALIBUT IN FOIL PACKETS WITH NORTH AFRICAN FLAVORS



Halibut in Foil Packets With North African Flavors image

Provided by Alice Hart

Categories     dinner, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 preserved lemons
2/3 cup mixed olives, pitted
2 garlic cloves, sliced
1 teaspoon cumin seeds, lightly crushed
1 teaspoon coriander seeds, lightly crushed
4 halibut steaks, 1 1/4-inch thick, about 2 pounds
Salt
pepper
4 tablespoons extra-virgin olive oil
Chopped coriander, optional

Steps:

  • Build a campfire and let it burn down until the embers glow; you don't want flames to cook the fish. Otherwise, heat an oven to 400 degrees.
  • Quarter the preserved lemons. Slice away and discard the flesh and pith. Cut the remaining zest into strips and combine with the olives, sliced garlic, and cumin and coriander seeds.
  • Place each halibut steak in the center of a large double layer of aluminum foil. Fold up the edges slightly, then lightly season the fish with salt and pepper. Top with 1/4 of the olive mixture and 1 tablespoon olive oil. Bring the edges of the foil together and pinch them firmly to create an airtight seal. The packets can be made a few hours ahead and refrigerated.
  • Place the packets in the medium-hot embers of the fire, or if the fire is too fierce, on a rack above it. Leave to cook for 10 minutes or so, depending on the heat of the fire. The fish should feel just firm if prodded through the foil with a wooden spoon handle. Otherwise, cook in the oven for 15 minutes. Unwrap the packets carefully and scatter with chopped coriander, if you like.

Nutrition Facts : @context http, Calories 531, UnsaturatedFat 16 grams, Carbohydrate 6 grams, Fat 21 grams, Fiber 2 grams, Protein 77 grams, SaturatedFat 3 grams, Sodium 1103 milligrams, Sugar 1 gram

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