alive logo

Saffron Herb Halibut


    The recipe for this elaborate-looking dish can be easily multiplied if you are cooking for a crowd. The recipe also works for other delicate white-fleshed fish—just be sure to watch carefully for doneness during cooking, as other fish may cook faster.


    2 zucchini, cut into 1 in (2.5 cm) pieces
    20 cherry tomatoes, cut in half
    1/2 tsp (2 mL) salt, divided
    Freshly ground black pepper, to taste
    1/4 cup (60 mL) extra-virgin olive oil
    2 Tbsp (30 mL) white balsamic vinegar
    2 green onions, trimmed, with white part finely sliced
    1 Tbsp (15 mL) fresh basil, finely chopped
    1 Tbsp (15 mL) fresh parsley, finely chopped
    1 Tbsp (15 mL) fresh mint, finely chopped
    Pinch of saffron threads 4 - 5 oz (140 g)
    halibut fillets without skin, pin bones removed

    Preheat oven to 450 F (230 C).

    Place zucchini and tomatoes on rimmed baking sheet in a single layer. Sprinkle with 1/4 tsp (1 mL) salt and black pepper. Set aside.

    To make dressing, in small bowl whisk together oil, vinegar, and green onion until homogenized. Whisk in basil, parsley, mint, and saffron.

    Season fish with remaining 1/4 tsp (1 mL) salt and black pepper. Place on top of zucchini and tomato mixture on baking sheet, and spoon dressing over fish. Let sit 10 minutes.

    Roast fish in oven until just firm and flakes easily, about 10 to 12 minutes. Serve hot or at room temperature along with pan juices. To complete this light meal serve with green salad if desired.

    Serves 4.

    Each serving contains: 308 calories; 31 g protein; 17 g total fat (2 g sat. fat, 0 g trans fat); 7 g carbohydrates; 2 g fibre; 380 mg sodium

    source: "Go Fish!", alive #356, June 2012


    Saffron Herb Halibut




    SEE MORE »
    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.