Saffron Poached Halibut

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Saffron Poached Halibut

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We had friends for dinner last night, and this was a halibut dish that I came up with for them. It has a beautiful orange color, and the saffron flavor really infuses the halibut in the poaching process.

I topped the halibut with a beautiful carrot ribbon salad made with rainbow carrots and crunchy, spicy mustard seeds.

The whole dish made for a delicious, flavorful and moist fish that looked stunning on a simple white platter. I served this with a simple salad and pasta with a fresh pesto sauce.

Saffron Poached Halibut, serves 6
2.75lbs thick cut, halibut filet
2 Tbs butter
1 large shallot
.01 oz saffron threads
4 cups of chicken stock
Kosher salt

Rainbow Carrot Salad
5 medium rainbow carrots
1 garlic clove, minced
2 tsp mustard seeds
½ a lemons juice
2 Tbs olive oil
½ tsp sugar

For the carrot salad:
Using a sharp peeler, peel the outer skin from the carrots.
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Using the peeler, shave the carrots into ribbons. Place in a bowl and set aside.

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In a small bowl, add the garlic.
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Add the mustard seed and the olive oil.
Add the lemon juice and the sugar. Whisk to combine.

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Season with salt.
Dress the carrots and place in the refrigerator until ready to use.

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For the Halibut:

Season the Halibut with a little kosher salt.

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In a large sauté pan, melt the butter.

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Add the shallots and sprinkle with salt. Let sweat.

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Add the saffron threads and cook together for a few minutes.

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Add the broth and let simmer for about 20 minutes on low until it is fragrant and reduced.

Place the halibut in the pan. Keep the heat on medium.

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Spoon the hot sauce over the fish and continue to do so until the fish is cooked through. This should take about 15-20 minutes depending on the thickness of the fish.

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When the fish is barely cooked through, top the fish with the carrot salad and serve hot.

Enjoy!

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