Halibut Fillets With Creamy Saffron 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 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 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.

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

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