Studio 5 is live! Click here to watch.

Halibut with Saffron Sauce


2 6-ounce halibut filets
flour, salt and pepper for coating fish
2 Tbls. Vegetable oil


Combine the flour, salt and pepper in a mixing bowl. Dredge the halibut filets in the flour mixture. Place two tablespoons of vegetable oil in a heavy sauté pan over medium-high heat. Add the floured-seasoned halibut and cook for two to three minutes on each side, until done.

Place the halibut on warm serving plates and top with the saffron sauce.

Serve with fresh seasonal vegetables and rice or potatoes.
Sauce:
1 6-ounce bottle clam juice
1 small pinch of saffron
juice of ½ lemon
1/2 cup heavy cream
zest of ½ lemon
1 tsp. Fresh parsley, finely chopped
1 Tbls. Cornstarch mixed with 1 Tbls. Water


In a small saucepan, bring clam juice, saffron and lemon juice to a boil. Simmer for 25-30 minutes. Add cornstarch and cook for five minutes. Add cream and cook for three minutes.

Add comment