Seared Halibut and Roasted Shrimp in Saffron Broth

2 – 6 ounce halibut filets
salt and pepper to taste
1 teaspoon vegetable oil

Season halibut filets with salt and pepper. In a sauté pan over medium-high heat, add the oil and bring to temperature. Add the halibut filets and cook for 2 to 3 minutes per side. Set aside.
Shrimp and Broth
½ teaspoon garlic, crushed
½ pound 26/30 shrimp, raw, peeled & deveined
¼ cup tomatoes, diced
½ cup chicken or vegetable stock
15 threads of saffron
½ tablespoon parsley, chopped
1 teaspoon butter
1 cup baby spinach

In a heavy saucepan over medium high heat, add butter and bring to temperature. Add garlic, shrimp and tomatoes and cook for 2 to 3 minutes. Add parsley, chicken stock and saffron and cook for one additional minute.

Divide spinach in half and place in two shallow bowls. Place a halibut filet on top of the spinach and top with the saffron broth.

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