Saffron Scented Halibut With Spinach Zucchini And Tomato Food

HALIBUT WITH TOMATO-SORREL SAUCE

Steps:

• For Sauce:
• Combine shallots and vinegar in heavy small saucepan. Boil until most of liquid evaporates, about 4 minutes. Add wine; boil until most of liquid evaporates, about 3 minutes. Whisk in cream. Set sauce aside.
• For Halibut:
• Preheat oven to 400°F. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and crushed red pepper. Cook until mushrooms are deep golden brown, stirring frequently, about 12 minutes. Add zucchini and sauté 2 minutes. Season to taste with salt and pepper.
• Meanwhile, lightly oil baking sheet. Place halibut on sheet and brush with remaining 1 tablespoon oil. Bake until fish is opaque in center, about 10 minutes.
• Bring sauce to simmer. Reduce heat; add butter and whisk just until melted. Remove from heat. Mix in tomatoes and sorrel. Season with salt and pepper.
• Spoon Garlic Mashed Potatoes onto center of 4 plates. Place halibut atop potatoes. Arrange mushroom mixture around potatoes. Spoon sauce over fish and serve.

HALIBUT ZUCCHINI SAUTE

Steps:

• Sprinkle halibut with salt and pepper.
• Sauté zucchini, onion and garlic in 1 tbsp.
• oil for 2 minutes.
• Add tomato and parsley and cook covered for 1 minute.
• Remove from pan.
• Sauté halibut in 2 tbsps.
• hot oil until brown on both sides.
• Allow a total cooking time of 10 minutes per inch of thickness (measured at thickest part or until flakes easily with fork).
• Return vegetables to pan.
• Add lemon juice, salt and pepper to taste.
• Heat briefly.
• Recipe may be doubled.

BAKED HALIBUT WITH TOMATO CAPER SAUCE

Steps:

• Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring often, until tender, three to five minutes, and add the garlic and the capers. Cook, stirring, for three to five minutes, until the onion has softened thoroughly and the mixture is fragrant. Add the tomatoes, salt, pepper and a pinch of sugar. Stir in the thyme, bring to a simmer and cook, stirring often, for 15 to 20 minutes, until the sauce is thick and fragrant. Taste and adjust seasonings. Serve hot or cold.
• Make the sauce as directed and keep warm.
• Preheat the oven to 450 degrees. Oil a baking dish large enough for the fish to lie flat. Season the fish with salt and pepper, and arrange in the baking dish. Drizzle the olive oil over the fillets, and place a round of lemon on each one. Cover the dish tightly with foil, and place in the oven. Bake 15 minutes. Check the fish; if you can cut into it with a fork, it is done. If it doesn't yield, (halibut fillets tend to be thick can take time to cook), cover and return to the oven for five minutes. Remove from the oven, and check again. Remove the lemon slices from the fish.
• Place a spoonful of sauce on each plate, and place a piece of fish partially on top. Spoon some of the liquid from the baking dish over the fish. If you wish, top the fish with another spoonful of sauce, garnish with basil leaves and serve.

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 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.

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.