Pan-Seared Halibut with Saffron Broth & Spring Vegetables
15min
25min
1
686
Chef's Note
The key to perfectly seared halibut is ensuring your fish is completely dry before cooking and allowing your pan to get properly hot. Don't move the fish for the first few minutes to develop that golden crust. For the best flavor, look for saffron threads rather than powder, and bloom them in the hot oil to release their full aroma.
Tags
Ingredients
6 oz halibut fillet
1/2 tsp kosher salt
1/4 tsp black pepper
1 tbsp olive oil
1 small shallot
2 cloves garlic cloves
1/4 tsp saffron threads
1/4 cup dry white wine
1 cup fish stock or clam juice
3 oz baby carrots
4 spears asparagus
1/4 cup fresh peas
4 oz baby potatoes
2 sprigs fresh thyme
1 leaf bay leaf
1/2 medium lemon
1 tbsp fresh parsley
1 tsp ghee
Instructions
- 1
Rinse the halibut fillet and pat dry with paper towels. Season both sides with 1/4 tsp salt and 1/8 tsp black pepper. Set aside at room temperature for 10 minutes.
- 2
Wash and prepare the vegetables: trim asparagus and cut into 2-inch pieces, peel and halve the baby carrots lengthwise, halve the baby potatoes.
- 3
Place the potatoes in a small pot, cover with cold water and add 1/4 tsp salt. Bring to a boil and cook for 10-12 minutes until just tender. Drain and set aside.
- 4
Meanwhile, finely dice the shallot and mince the garlic cloves.
- 5
In a medium saucepan, heat 1/2 tbsp olive oil over medium heat. Add the shallot and cook for 2-3 minutes until translucent.
- 6
Add the garlic and saffron threads to the saucepan and cook for 30 seconds until fragrant.
- 7
Pour in the white wine and simmer for 2 minutes to reduce slightly.
- 8
Add the fish stock, thyme sprigs, and bay leaf. Bring to a simmer and cook for 5 minutes to infuse the flavors.
- 9
Add the carrots to the broth and cook for 3 minutes, then add the asparagus and peas. Cook for another 2-3 minutes until the vegetables are tender-crisp.
- 10
While the vegetables cook, heat a non-stick skillet over medium-high heat. Add 1/2 tbsp olive oil and 1 tsp ghee.
- 11
When the oil is hot but not smoking, place the halibut in the pan skin-side down (if skin is on). Cook for 3-4 minutes until golden brown and crisp.
- 12
Carefully flip the fish and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
- 13
Remove the thyme sprigs and bay leaf from the broth. Season with remaining salt and pepper to taste.
- 14
Zest half the lemon over the broth and squeeze in 1 tsp of lemon juice.
- 15
To serve, place the cooked potatoes in a shallow bowl, ladle the saffron broth and vegetables around them, and place the seared halibut on top.
- 16
Garnish with chopped fresh parsley and a lemon wedge.
Nutrition Information (per serving)
686
43g
77g
23g
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